Methi malai matar recipe

Fresh methi, matar, cream with little touch of spices is the perfect combination for roti or pulao. Fresh fenugreek leaves is always best green leafy vegetable in our regular diet and many amazing dishes can be prepared.

Fenugreek leaves (methi) has very good health benefits so it always best to include in our regular diet to keep ourselves healthy. You can find more health benefits here. The different dishes with methi leaves are pulao, roti and curry. These dishes are always perfect hit with fabulous taste. Addling malai or fresh cream to the curry gives amazing taste and richness to the recipe. The quantity of cream to the curry can be adjusted according to your requirement. Frying methi leaves  will decrease the bitterness of the leaves but it’s optional you can add direct chopped to the curry. But I prefer frying methi leaves for any recipe which gives delicious taste. You can find other curry recipes here Methi corn malai, Tofu butter masala, Dal makhani recipe, Corn capsicum curry

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Methi malai matar
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Tasty, delicious, rich mathi malai matar is the perfect combination for roti or pulao.

Course: Side Dish
Cuisine: Indian
Servings: 2 people
Author: samyuktha
Ingredients
  • 2 cups fenugreek leaves/ methi (chopped)
  • 1 cup green peas (boiled)
  • 1 cup fresh cream
  • 1-2 tsp ghee
  • 1/2 cup water
  • to taste salt
  • 1/2 tsp oil (optional)
  • 1/2 tsp sugar
ingredients to make paste
  • 1 onion medium (chopped)
  • 2 green chilli
  • 1/2 cup cashew
  • 1 tsp cumin seeds
  • 3-4 garlic cloves
  • 1/2 inch ginger
Instructions
  1. Add all ingredients under make a paste in blender with out adding any water and keep aside. If required add little water.

  2. Heat oil in the pan add finely chopped methi leaves and saute for 2-3 minutes and keep aside. (It’s optional if you want you can add directly chopped methi leaves in curry.)

  3. Heat ghee in a pan add ground paste and fry for 6-7 minutes till it get gives nice aroma.

  4. Now add methi leaves, 1/2 cup water and mix well. Boil for 10 minutes.

  5. Add boiled peas and fresh cream and simmer for 5-6 minutes.

  6. Finally add sugar and salt mix well.

  7. Delicious methi malai matar is ready to serve for roti, pulao or naan.

Preparation of methi malai matar- step by step procedure

  • Add all ingredients under make a paste in blender 

 

  • With out adding any water make a paste then keep aside. If required add little water.

  • Heat oil in the pan add finely chopped methi leaves and saute for 2-3 minutes and keep aside. (It’s optional if you want you can add directly chopped methi leaves in curry.)

  • Heat ghee in a pan add ground paste and fry for 6-7 minutes .

  • Saute the paste till it gives nice aroma and become thick.

  • Now add methi leaves, 1/2 cup water and mix well. Boil for 10 minutes.

  • Add boiled peas and fresh cream and simmer for 5-6 minutes.

  • Finally add sugar and salt mix well.

  • Delicious methi malai matar is ready to serve for roti, pulao or naan.

Note:

  • You can add heavy whipped cream if you doesn’t have fresh cream.
  • In original recipe methi leaves are added directly to curry. But I was worried it may give bitter taste so I sauteed for few minutes.
  • Adjust the quantity of green chilli according to your taste.

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