METHI MATAR MALAI RECIPE- METHI RECIPES

Methi matar malai is one of the yummy creamy gravy perfectly pairs with roti or pulaos. The name itself says the main ingredient of this gravy is methi leaves and peas (matar).

It is not spicy gravy. It is a creamy white gravy prepared by using milk and cream in which the methi eaves and peas are cooked. Generally I like the creamy white gravies so much. So it is one of the gravy which I prepare in my home whenever I bye methi leaves. 

Please check the below links for the other methi recipes here in my blog

• Methi Pulao

Also please check the other north indian gravy recipes

• Channa (Chole/Chickpeas) Masala
• Gobi Butter Masala
• Mushroom Chops
• PalakPaneer Gravy
• Capsicum (Bell pepper Gravy)
• Malai Kofta in white Gravy

Methi leaves are little bitter in nature. So this creamy little sweeter dish suppresses the bitterness in the methi leaves. As it requires less masala, it is perfect for those who don’t like masalas.

Finally no need to mention it is healthy too. So am sure this dish will be loved by the person who doesn’t like methi too.

OK, now let’s move on to this recipe.

METHI MATAR MALAI

SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDEDISH

CUISINE: NORTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    1 cup tightly packed methi leaves

                                    1 teaspoon ghee

                                    ½ cup frozen peas

                                    ½ cup finely chopped onion

                                    1 tablespoon oil

                                    ½ teaspoon cumin seeds

                                    Salt to taste

                                    1 teaspoon sugar

                                    1 teaspoon garam masala

                                    ¼ cup cream

                                    ½ cup milk

                                    Water as required

                                    1 teaspoon kasoori methi

            To sauté & grind:

                                    8 or 10 black pepper

                                    3 cardamoms

                                    2 or 3 cloves

                                    1 inch piece cinnamon

                                    ¼ teaspoon cumin seeds

                                    1 teaspoon ghee

                                    ½ cup roughly chopped onion

            To grind:

                                    1 inch ginger piece

                                    5 or 6 garlic pods

                                    8 to 10 cashew nuts

                                    5 green chillies

                                   

                            

PREPARATION:

Clean and wash the methi leaves and set aside.

Chop the onions and keep it ready.

Thaw the frozen peas and keep it ready.

METHOD:

In a pan add ghee and sauté the washed methi leaves well till it shrinks and becomes dark in colour.

This step is to reduce its bitterness.

Then in the same pan add a little ghee and then add the ingredient given under to sauté and grind table one by one and sauté well.

Once the onion becomes translucent remove from heat and let it cool down.

Then add the ginger, garlic, cashews and green chillies with the sauted and cooled masala & onion mixture and grind into smooth paste. Add necessary water and grind.

Keep the ground paste aside.

In the same pan add oil and let it heat.

Then add cumin seeds and let it splutter. Then add the onion and sauté till it becomes translucent.

Then add the ground paste and sauté well. Then add little water and allow it to boil.

Add required salt and sugar and mix well.

Then add the thawed peas and sautéed methi leaves.

Stir well and let it boil for around 5 to 10 minutes.

Then add the milk and let it boil for 2 more minutes.

Then add the garam masala and crushed kasoori methi and stir.

Finally add the cream and mix well.

Serve hot with pulao or roti.

NOTES:

• Sauting the methi leaves will reduce the bitterness.
• Instead of frozen peas, you can add the soaked and cooked normal green peas too.
• The only spiciness to the gravy is from green chilles only, so adjust it as per your requirement.
• You can add a little red chilli powder, but the colour will not be white.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add ghee and sauté the washed methi leaves well till it shrinks and becomes dark in colour.

This step is to reduce its bitterness.

Once the onion becomes translucent remove from heat and let it cool down.

Then add the ginger, garlic, cashews and green chillies with the sauted and cooled masala & onion mixture and grind into smooth paste. Add necessary water and grind.

Keep the ground paste aside.

In the same pan add oil and let it heat.

Then add cumin seeds and let it splutter. Then add the onion and sauté till it becomes translucent.

Then add the ground paste and sauté well. Then add little water and allow it to boil.

Add required salt and sugar and mix well.

Then add the thawed peas and sautéed methi leaves.

Stir well and let it boil for around 5 to 10 minutes.

Then add the milk and let it boil for 2 more minutes. 

Then add the garam masala and crushed kasoori methi and stir.

Finally add the cream and mix well.

Serve hot with pulao or roti.  

Do try this recipe and please don’t forget to give your feedback in comments.

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