Methi Matar Malai is a popular North Indian dish that combines the bitterness of fenugreek (methi) leaves, the sweetness of green peas (matar), and the richness of cream. It is renowned for the gently bitter, mildly spicy, and mildly sweet flavors that each serving combines.
It is best served with Indian flatbread, such as roti or chapati, though you may also do it with garlic naan and jeera rice.
Here’s a simple recipe that you can follow to make Methi Matar Malai at home:
Ingredients:
- 1 cup fresh methi (fenugreek) leaves, finely chopped
- 1 cup green peas (frozen or fresh)
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons ghee or oil
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 green cardamom pods
- 1 black cardamom pod
- 2 cloves
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 cup cream
- Salt to taste
- 2 tablespoons chopped cashew nuts (optional)
Instructions:
- Heat ghee or oil in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon sticks, green and black cardamom pods, and cloves. Fry for a few seconds until fragrant.
- Add chopped onions, ginger paste, and garlic paste. Sauté until the onions turn translucent.
- Add coriander, cumin, turmeric, and red chili powder. Mix well and fry for a minute.
- Add chopped methi leaves and green peas. Stir well and cook for 2-3 minutes until the methi leaves wilt and the peas are cooked.
- Add cream and salt to taste. Mix well and cook for 2-3 minutes until the cream is heated through.
- Garnish with chopped cashew nuts (optional) and serve hot with naan or roti.
Enjoy your homemade Methi Matar Malai!