Methi Matar Malai recipe is a very popular North Indian dish mwthi matar malai recipe made with fresh fenugreek leaves, and green peas, and a creamy tomato-based greavy. so here is a very simple methi matar malai recipe
hey what’s up guys you are welcome once again on my new blogs so today I am making dhava style methi matar malai recipe
So friends I am sharing the recipe of methi matar malai recipe with you all since methi being a seasonal produce is available these days we should be making varied recipe with it at home, but the version of the recipe that I am making today is not restaurant style restaurant style usually make it with a white gravy, but today I am sharing my home style recipe which you may also find on dhabas roadside cafes, after making a masala with onion and tomatoes then cooking the matar ((peas) and methi (Fenugreek) in it, and lastly the malai cream is added in this version is also really delicious,
Prep time: 10-15 mins Cooking time: 25-30 mins Serves: 5
how to make methi matar malai recipe
Ingredients:
- • Ghee 2-3 tbsp
- • Cumin 1 tsp
- • Cinnamon 1 inch
- • Bay leaf 1 nos.
- • Green cardamom 2-3 pods
- • Onions 3-4 medium sized (chopped)
- • Ginger garlic paste 1 tbsp
- • Green chillies 1-2 nos. (chopped)
- • Powdered spices
- 1. Hing 1/2 tsp
- 2. Turmeric powder 1/2 tsp
- 3. Kashmiri red chilli powder 1 tbsp
- 4. Spicy red chilli 1 tsp
- 5. Cumin powder 1 tsp
- 6. Coriander Powder 1 tbsp
- • Tomato 3-4 (puree)
- • Salt to taste
- • Green peas 1.5 cups
- • Fresh methi 1 small bunch / 2 cups
- • Kasuri methi 1 tsp
- • Garam masala 1 tsp
- • Ginger 1 inch (julienned)
- • Lemon juice 1/2 tsp
- • Fresh cream 3/4 cup
- • Fresh coriander small handful (chopped)
How To Make Puree For methi matar malai recipe
1. Let’s now get to how this recipe is made, I make this recipe in ghee so I have taken 3 table spoon desi ghee in a vessel, let’s the ghee melt properly once it is up to temperature then we have to add some whole spices to it, we will add one table a spoon cumin seed 1 inch cinnamon, two bay leaves three green cardamom, after the adding the whole spices you have to add the onions I have finally chopped and added 4 medium sized onion hare,
2. Now you have to roast these onions very well rost the onion nice and slow on a medium flame you have to rost the onion well until they turn golden brown in colour once your onions are a good golden brown in colour at this stage I am adding one table spoon ginger garlic paste to it, along with that I have also added to chopped green chilli in this now to take away the rawness of ginger and garlic you have to cook it you can cook it for 3 minutes while stirring,
3. Once you have cooked the ginger garlic properly for 3 minutes then lower the flame and then we will add some spices 1/2 tsp Asafoetida, 1/2 tsp turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon spicy red chilli powder. one teaspoon cumin powder, and one teaspoon coriander powder, After adding all these spices quickly stir the spices very well, now I am adding some hot water adding hot water prevent the spices from burning and we can cook the spices properly,
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4. So after adding water you have to cook it well for 3 minutes, or until the fat starts separating you have to continue cooking this masala now you can see that the ghee is separated, now I am adding the tomatoes Puree I have added for tomato that I had just Puree, along with that at this stage I am adding salt according to test, Now you have to cook the tomatoes very nicely as well here I am is stirring it just once and then covering it with a lid, once covered you have to cook this masala on medium low flame very thoroughly,
5. It can take medium 15 to 20 minutes to nicely roast the masala, you have to cook this until the tomatoes are completely cooked and the ghee start separating from this masala again in between you can uncover the lid to stir, if while stirring you realise that the masala is dry but not cooked then you can add hot water to further cook the masala, now aproximately 15 minutes have passed let see if this masala is cooked or not, now we can see that the ghee is nicely separating and the tomatoes are cooked well,
6. Now at this stage I am adding peas to it I have taken fresh peas tow Cup which I have added, now we will mix the peas in the masala nicely, now I feel that the masala is a slightly on dry so to cook the peas and prevent the masala from burning I am adding hot water to it, after adding the hot water stir it again and you need to cook the piece for 4,5 minutes on a medium flame, now these piece are almost cooked so I am going add the fenugreek,
7. So I have nicely chopped a small bunch of Fenugreek leaves which I am adding in, after adding the fenugreek stir through nicely, and after stirring for minimum 10 to 15 minutes you have to cook the fenugreek property too, We will cook at a patiently on medium low flame don’t cook it on high flame, at this stage you don’t even need to cover the lid cook the fenugreek in an open vessel itself, the fenugreek should be cooked properly and its bitterness should mellow down, and this process should be done in 15 minutes cook the fenugreek well while stirring it,
8. Now after 15 minutes I have cook the fenugreek well and both peas and fenugreek are properly cooked through, now at this stage I am adding one table spoon dry fenugreek leaves powder, one table spoon garam Masala, 1 inch Ginger that I have Julienned, and I am adding one table spoon lemon juice to it, now again stir everything properly here you don’t need to cook it anymore, Now cream has to be added before adding the cream either you can lower the flame to lowest or completely turn it off I am adding one cup of fresh cream the cream that I am using is store bought,
9. If you want to use homemade cream you can use 5 table spoon of that as well at the stage you have to add freshly chopped fresh coriander leaves,
10. keep in mind that you have to just stir everything well you don’t have to cook the cream too much, if you cook the cream too much then fats from the cream will separated ruining the texture of the gravy so do keep this in mind,
11. Now our methi matar malai recipe is ready,so friends our delicious sabji is absolutely ready and I have already prepared some tandoori roti, so let’s serve it,
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12. So friends the methi matar malai recipe at my home is cooked exactly like this so you can also make this recipe while the fenugreek is seasonally available and is of great qualities these days,is the first fenugreek is not available then what you can do is this same recipe after cooking the peas,in the end you can add a lot of dried fenugreek leaves that will also give good result in this recipe,
13 In this time recipe sometimes you can add paneer or even potatoes,you can make a many variations by adding different things the recipe for the gravy remains the same, but you can enjoy eating different variation at different times,
definitely try this methi matar malai recipe and tell me in the comment box how did you like it and share this recipe with your friends and family and hit the subscribed an if you have like this recipe and follow if you have not yet have an amazing time with this methi matar malai recipe at your home cheers bye-bye