Methi Mutter Malai recipe with step by step photos
Creamy, rich paste for methi matar malai-
To make a paste for Methi Matar Malia, in a mixer grinder, take roughly chopped onions.
- Add around 2 roughly chopped green chillies. You can increase or decrease the quantity as per your preference.
- Now add 1" piece ginger. Roughly chop the adrak so, that it blends well.
- Add garlic cloves to it.
- Add the broken cashewnuts. kaju helps in making the gravy creamier and richer.
- Add poppy seeds. Also, you can use melon seeds.
- Using approximately 2.5 tbsp of water, grind into a smooth paste.
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It looks like this after grinding. Keep the creamy, rich paste for methi matar malai aside.
Spice-mix for restaurant-style methi matar malai-
To make spice-mix for restaurant-style methi matar malai, in a small non-stick tadka pan, take 1" piece cinnamon.
- Add 4 cloves.
- Now add 2 cardamoms.
- Add the black peppercorns.
- Add the cumin seeds.
- Roast everything for 1-2 minutes till the spices turn light brown in colour and emit pleasant fragrance.
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Cool and blend into a fine powder in a mixer jar. The freshly ground spice-mix enhances the taste of the subzi and helps in making restaurant-style methi matar malai.
How to make Fenugreek Green Peas Curry- Chop the fenugreek leaves. Approximately 3-3.5 cups of methi leaves make 2 cups of chopped methi.
- Wash the fenugreek leaves so that they are dirt/mud-free.
- Sprinkle ½ tsp of salt and mix well using your hands.
- Keep aside for 15 minutes. Squeeze out the water and discard it. With the drained juices, you get rid of the bitterness from methi leaves.
- Heat 2 tbsp of oil in a kadhai and add the cumin seeds. You can substitute oil with ghee/butter.
- When the seeds crackle, add the fenugreek leaves. Sauté on a medium flame for 2 to 3 minutes.
- Remove the methi leaves and keep aside.
- Add the remaining 1 tbsp of oil in the same kadhai, add the onions.
- Sauté on a medium flame for 1 to 2 minutes or till they turn translucent..
- Add the prepared paste and add approx. 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the tomato pulp.
- Now add the dry spice-mix.
- Mix well and cook on a medium flame for 1 to 2 minutes.
- Add the green peas. If you are using fresh green peas then boil them in salted water until soft. If you are using frozen green peas then you can use them directly without cooking. Learn how to cook green peas in a microwave.
- Add the sautéed methi leaves.
- Add the milk. Milk along with cream and rich cashew paste gives Fenugreek green peas curry a pleasant flavour and amazing texture.
- Add the sugar and salt. Sugar provides the necesaary mildly sweet taste to methi matar malai.
- Add the fresh cream. The quantity of cream can be adjusted to taste and preference. Substitute with cashew cream if you are a vegan. For a lower calorie version, use more milk as compared to the quantity of cream.
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Cook on a medium flame for 2 minutes, while stirring occasionally. Consistency of the gravy should be medium thick so adjust it by adding more or less water. Mix well and your North Indian methi matar malai sabzi is ready!
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