Recipe - Methi Matar Malai

Methi Matar Malai, a creamy delight, combines fenugreek leaves and peas in a fragrant gravy. A beloved North Indian winter dish enjoyed at home and eateries alike. My homemade rendition is bursting with flavor, nutrition, and creaminess. It pairs perfectly with various flatbreads like Roti, Naan, or Basmati Rice.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

2 cups fresh fenugreek leaves (methi), washed and finely chopped
1 cup green peas (matar), fresh or frozen
1 cup heavy cream
1 onion, finely chopped
2 tomatoes, finely chopped
2 tablespoons butter or ghee
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro leaves, chopped for garnish
Cashew nuts or almonds, for garnish (optional)

Method

- Wash the fenugreek leaves thoroughly under running water to remove any dirt or impurities.

- Finely chop the fenugreek leaves and set them aside.

- If using fresh peas, shell them and set aside. If using frozen peas, thaw them before use.

- Heat butter or ghee in a pan over medium heat.

- Add cumin seeds and let them splutter.

- Add finely chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.

- Add finely chopped tomatoes and cook until they become soft and mushy.

- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another couple of minutes until the spices are well combined.

- Add chopped fenugreek leaves and green peas to the pan. Mix well to coat them with the spice mixture.

- Pour in the heavy cream and stir gently to combine all the ingredients.

- Cover the pan and let the mixture simmer for about 10-12 minutes, or until the fenugreek leaves and peas are cooked through.

- Stir occasionally to prevent the mixture from sticking to the bottom of the pan.

- Once the fenugreek leaves and peas are cooked and the sauce has thickened, sprinkle garam masala over the dish.

- Garnish with freshly chopped cilantro leaves and, if desired, some crushed cashew nuts or almonds for added crunch and richness.

- Serve hot with roti, naan, or rice.

Tips:

- If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi) instead. Soak them in water for a few minutes before adding them to the dish.
- Adjust the quantity of cream according to your preference for richness.
- For a vegan version, you can substitute the heavy cream with coconut cream or cashew cream.
- Customize the spice levels according to your taste preference.