Methi matar malai – fenugreek leaves leaves cooked in paneer and a creamy base – a delicious creamy side dish that goes with pulao and roti equally well.
While I have no issues adding cream to my dishes (paneer butter masala, anyone?), I decided to make a version of this recipe with no cream by using or white melon seeds. You can very well use cashew nuts instead but I loved the nuttiness of melon seeds in myย paneer makhaniย so decided to use up the rest in thisย methi matar malaiย recipe โ or should I sayย methi matar no malai.
Theย methi matar malaiย you get in restaurants has a white base since most donโt add tomatoes. I wanted to give my version a bit of tang so used some canned tomato sauce which lends itself well to a smooth gravy for the curry. You can definitely omit the tomatoes.
I also didnโt add too much masala to theย methi matar malai, deciding to keep it simple and let the flavours of the methi, peas, and basic spices shine through.
Looking for more methi leaves recipes? Check out my top 3 favourites โย methi pulao,ย aloo methi,ย andย methi paratha.
Methi Matar Malai Recipe
Ingredients
- 1/2 cup of onions cubed
- 1/2 cup of onions sliced thin
- 2-3 cloves of garlic
- 1 โณ piece of ginger
- 2 green chillies
- 1 teaspoon of jeera or cumin seeds
- 1/3 cup of canned tomato sauce or 1/2 cup pureed tomato โ optional
- 3 tablespoons of melon seeds or 1/4 cup cashew nuts soaked in water for 15 mins
- 2 cups of packed methi or fenugreek leaves
- 1/2 cup of green peas
- 1 cup of milk
- 1 teaspoon of garam masala or Kitchen King masala
- 2 teaspoon of ghee or butter or oil
Instructions
- 1. Grind together the cubed onions, green chillies, ginger, and garlic to a smooth paste.
- 2. Add the melon seeds or cashew nuts and grind further to a smooth paste, adding a few spoonfuls of water.
- 3. Heat the ghee (or butter or oil) in a pan and add the cumin seeds.
- 4. When they splutter and turn fragrant, add the sliced onions and sautรฉ until lightly browned.
- 5. Add the ground paste and tomato sauce (if using) to this and simmer for 3-4 mins.
- 6. Meanwhile, pick the leaves of the methi and wash well.
- 7. Chop roughly and add to the simmering paste along with the green peas.
- 8. Add the milk and some salt. Mix well.
- 9. Cook covered for about 10 mins until the peas is cooked soft.
- 10. Uncover and add the garam masala and more salt if needed.
- 11. Mix and remove from fire. If the gravy is too thick, add more water or milk and bring to boil again before removing from flame. If too watery, you can simmer it longer but remember that the gravy will thicken as it sits.
Video
Notes
Step by Step Methi Matar Malai Recipe
Grind together the cubed onions, green chillies, ginger, and garlic to a smooth paste without adding any water
Add the melon seeds or soaked cashew nuts and grind further to a smooth paste, adding a few spoonfuls of water to keep it moving
Heat the ghee (or butter or oil) in a pan and add the cumin seeds. When they splutter and turn fragrant, add the sliced onions and sautรฉ until lightly browned.
Add the ground paste and tomato sauce (if using) to this and simmer for 3-4 mins.
Meanwhile, pick the leaves of the methi and wash well. Chop roughly and add to the simmering paste along with the green peas or matar.
Add the milk and some salt. Mix well.
Cook covered for about 10 mins until the peas is cooked soft.
Uncover and add the garam masala and more salt if needed.
Mix and remove from fire. If the gravy is too thick, add more water or milk and bring to boil again before removing from flame.
If too watery, you can simmer it longer but remember that the gravy will thicken as it sits.
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