Methi Matar Malai is a rich and creamy North Indian dish that perfectly balances the subtle bitterness of methi (fenugreek) with the sweetness of green peas. The addition of cashew paste and fresh cream creates a luscious, velvety texture, making this dish a popular choice for festive occasions or special meals. Served with naan or jeera rice, Methi Matar Malai is both nutritious and indulgent, packed with iron, fiber, and flavor.
Health Benefits:
- Fenugreek (Methi) is rich in iron, fiber, and antioxidants, promoting digestive health and reducing inflammation.
- Green Peas are a great source of protein, vitamins, and fiber, supporting heart health and providing sustained energy.
- Cashews add healthy fats and creaminess to the dish while being a good source of magnesium.
- Fresh Cream adds richness while enhancing the overall flavor, making it a comforting yet indulgent dish.
Nutritional Highlights:
- Rich in Fiber (Fenugreek and Peas)
- High in Iron (Fenugreek)
- Source of Protein (Peas)
- Rich in Healthy Fats (from cream)
- Gluten-Free
Nutritional Information (Per Serving):
- Calories: 280
- Protein: 8g
- Fat: 18g
- Carbohydrates: 21g
- Fiber: 4g
- Iron: 15% of daily value
- Calcium: 10% of daily value
Ingredients:
- Fresh Fenugreek Leaves (Methi): 2 cups, tightly packed, chopped
- Green Peas (Matar): 1 cup (fresh or frozen)
- Ghee: 1 tbsp
- Oil: 1 tbsp
- Cumin Seeds: 1 tsp
- Onion: 1 medium, finely chopped
- Green Chilies: 2, chopped
- Ginger-Garlic Paste: 1 tbsp
- Cashews: ¼ cup, soaked in hot water for 15 minutes
- Milk: 1 cup
- Fresh Cream (Malai): ½ cup
- Water: ½ to ¾ cup (adjust for consistency)
- Sugar: ½ tsp (optional)
- Garam Masala: ½ tsp
- Salt: To taste
Ground Spices:
- Coriander Powder: 1 tsp
- Cumin Powder: ½ tsp
- Garam Masala: ½ tsp
- Kasuri Methi: 1 tsp (optional)
Recipe Instructions:
- Prepare the Fenugreek:
Wash the fresh fenugreek leaves thoroughly in water to remove any dirt. Finely chop the leaves and set them aside. If using frozen peas, thaw them and keep them ready.
2. Make the Cashew Paste:
Drain the soaked cashews and grind them into a smooth paste using a few tablespoons of water. Set the cashew paste aside.
3. Cook the Methi:
Heat 1 tbsp of oil in a pan. Add the chopped methi leaves and cook for 4-5 minutes on medium heat, until they wilt and reduce in size. Remove from the pan and set aside.
4. Sauté the Spices:
In the same pan, heat 1 tbsp of ghee. Add cumin seeds and let them splutter. then add the finely chopped onions and sauté until they turn golden brown. Add green chilies and ginger-garlic paste, and sauté until the raw smell disappears.
5. Add the Cashew Paste:
Lower the heat and add the prepared cashew paste to the pan. Cook the paste on low heat, stirring frequently to avoid burning, until the oil starts to separate from the mixture.
6. Add Milk and Cream:
Stir in the milk and fresh cream, cooking for 2-3 minutes until the mixture becomes smooth and creamy. Add a little water if needed to adjust the consistency.
7. Cook the Methi and Peas:
Add the cooked methi leaves and green peas to the pan. Mix well, and cook for 5-6 minutes, allowing the flavors to meld together. If using fresh peas, cook for a few more minutes until the peas are tender.
8. Season and Finish:
Add salt, coriander powder, cumin powder, garam masala, and a pinch of sugar (optional) to balance the bitterness of the methi. Stir well and simmer for another 2-3 minutes. Taste and adjust seasoning if necessary.
9. Serve:
Garnish with a sprinkle of garam masala or kasuri methi for extra flavor. Serve hot with roti, naan, or jeera rice.
Tips and Tricks:
- Blanch the Methi: If you find the methi leaves too bitter, blanch them in boiling water for a minute and then rinse under cold water before using them in the recipe.
- Cashew Paste for Creaminess: To create a luxurious, creamy texture without adding too much cream, the cashew paste is key. Blend it smooth for the best consistency.
- Balance Bitterness: A pinch of sugar can help balance the natural bitterness of methi, making the dish more palatable without overpowering the flavors.
- Control the Heat: Adjust the green chili and ginger-garlic paste based on your heat preference for a milder or spicier version.
