North India:
Fenugreek holds a special place in Indian cuisine. While we commonly use it in potato dishes or dals, today we'll share a restaurant-style recipe easily made at home: "Methi Matar Malai." This dish balances the bitterness of fenugreek with the sweetness of cream and the freshness of peas. Traditionally popular in Punjab, Haryana, and Delhi, its appeal is now spreading across India.
What Makes Methi Matar Malai Special?
This recipe uniquely combines the nutritional benefits of fenugreek, the fresh greenness of peas, and the creamy texture of malai (cream). The spices enhance its aroma and flavor. If you're vegetarian and craving something new, delicious, and healthy, this recipe is an excellent choice.
Ingredients for Methi Matar Malai
Main Ingredients:
Fresh fenugreek leaves – 2 cups (finely chopped)
Boiled green peas – 1 cup
Full cream milk – 1.5 cups (boiled)
Fresh cream (malai) – 2 tablespoons
Tomato puree – ½ cup
Chopped onion – ½ cup
Cumin seeds – ½ teaspoon
Sugar – ¼ teaspoon
Oil – 3 tablespoons
Salt – to taste
Ingredients for the Gravy:
Finely chopped onion – ¼ cup
Green chilies – 2 (finely chopped)
Ginger – 1 inch (chopped)
Garlic cloves – 5
Cashews – 10
Poppy seeds – 2 teaspoons
Whole Spices (for dry grinding):
Cinnamon stick – 1 inch
Cloves – 4
Green cardamom – 2
Black peppercorns – 4
Cumin seeds – ½ teaspoon
Method for Making Methi Matar Malai – Step by Step
- Prepare the Fenugreek: Wash the fenugreek leaves thoroughly and drain excess water using a sieve or cotton cloth. Chop finely and set aside.
- Make the Gravy Paste: Blend the gravy ingredients – onion, green chilies, ginger, garlic, cashews, and poppy seeds – in a mixer with a little milk to create a smooth paste.
- Grind Dry Spices: Dry roast the cinnamon, cloves, cardamom, peppercorns, and cumin seeds. Grind them into a powder for better flavor integration into the gravy.
- Lightly Sauté the Fenugreek: Heat 1 tablespoon of oil in a pan. Add ½ teaspoon cumin seeds, then the chopped fenugreek. Sauté for 2-3 minutes over medium heat to reduce bitterness. Remove and set aside.
- Prepare the Spice Gravy: Add the remaining oil to the same pan. Sauté chopped onions until golden brown. Add the gravy paste and sauté for 5 minutes, stirring continuously. When oil starts separating, add the tomato puree and sauté for another 3-4 minutes.
- Add Peas and Fenugreek: Add the sautéed fenugreek and boiled peas. Stir in the dry spice powder. Add the milk and fresh cream. Season with salt and a pinch of sugar.
- Simmer: Simmer the dish over low heat for 4-5 minutes, allowing 2-3 boils. Then, turn off the heat. Avoid excessive boiling to prevent the milk from curdling.
Tips and Suggestions
- To minimize fenugreek's bitterness, mix it with salt for 10 minutes before washing.
- For a creamy vegan version, substitute cashew paste for cream.
- If using frozen peas, blanch them slightly; fresh peas can be added directly.
Methi Matar Malai is a harmonious blend of tradition and modernity. This recipe not only garners praise but also boosts the confidence of the cook. If you want to cook something special and healthy, try Methi Matar Malai. Once you make it, you'll want to make it again – that's the true magic of this recipe.
