Methi Matar Malai is a well-known Indian dish which is made in north India particularly during winters when new methi (fenugreek) is in season!
This formula joins methi, Matar (green peas), and malai (cream) in a rich, sweet, and truly velvety curry!
Methi (fenugreek) is a famous winter vegetable in India. I recollect those virus winter mornings in Delhi when we were served blistering Methi parathas with margarine for breakfast, it used to taste so great!
Since methi leaves were in bounty during winters, mother likewise made a lot of things with it like aloo methi and one of my outright top choices was this Methi Matar Malai.
This formula has 3 fundamental parts to it and henceforth the name!
- Methi (Fenugreek leaves)
- Matar (green peas)
- Malai (Cream)
The methi leaves have a marginally unpleasant taste thus they pair delightfully with sweet green peas and new cream in this formula.
I for one love that slight severe of methi. Other than being tasty these leaves have a ton of medical advantages – they are known to decrease cholesterol and lessen the danger of cardiovascular infections.
It is likewise excellent for individuals experiencing Diabetes as it hinders the pace of sugar assimilation into the blood. Indeed I have seen numerous diabetics in India eating methi seeds (fenugreek seeds) ordinary.
This isn’t your ordinary curry. It’s unquestionably rich and smooth so mother would make this for extraordinary events or when we mentioned her to make something “exceptional”.
The curry has a slightly sweet taste as it utilizes bunches of cream and milk. However, the harshness from methi balances the pleasantness well. This plan doesn’t utilize powdered flavors aside from some garam masala eventually.
The fundamental kind of this dish comes from the new methi and the cream and cashews.
Fixings for Methi Matar Malai
This formula utilizes a lot of fixings to make a rich curry.
New Methi leaves (fenugreek leaves): this formula utilizes new methi and that is the thing that gives the dish its principle flavor.
I would enthusiastically suggest not subbing the new leaves with dry.
Green peas: for this formula, I utilized frozen green peas. I generally prefer to absorb frozen green peas warm water for 10 minutes before utilizing the formula.
You can without a doubt utilize new green peas. They would simply require more opportunity to cook. You can likewise bubble new peas previously and afterward used in the formula.
Cashews and poppy seeds: these two make the curry rich and thick. I would recommend utilizing both however if you can’t discover or don’t have poppy seeds (khus), you can utilize cashews as it were.
You can likewise utilize almonds instead of cashews.
Ginger-Garlic-Chili: I love utilizing new ginger, garlic, and green bean stew in this formula, they give a superb flavor to the curry.
You can change the measure of chilies in the formula and add more if you need.
Cumin seeds and green cardamom: these are the 2 entire flavors utilized in this formula. The two of them offer flavor to the curry.
Cream and milk: this curry has a slightly sweet taste and it comes from the milk and cream in the formula. The two of them likewise make this curry rich and velvety.
You can eliminate the cream on the off chance that you need it.
Now and again Asked Questions
Would I be able to make this vegetarian?
For a veggie-lover variant, avoid the milk and cream and supplant it with coconut milk.
Would I be able to utilize new green peas?
Indeed, you can utilize the new green peas set up, simply bubble them until they are delicate and afterward add to the dish. Or then again you can add them straightforwardly to the dish, they will require additional time than frozen peas to cook.
My methi is unpleasant, how would I be able to deal with diminish sharpness?
Methi should have minimal harsh taste however if you feel it’s to an extreme, take a stab at adding salt to methi leaves and leave them for 20 moments, at that point flush and press out all the salt. That ought to diminish the harshness.
Would I be able to utilize dried methi instead of new?
I would not suggest this formula, it’s only for the equivalent. Utilize new methi, please.
Would I be able to utilize frozen methi?
Indeed, that should turn out great.
This works out in a good way for naan, roti, or jeera rice.
1- Heat oil in a skillet on medium warmth. When the oil is hot, add the cumin seeds and stand by until they sizzle.
2- Add the green bean stew, hacked ginger, garlic, and green cardamom. Saute for a moment or two. You don’t have to fine slash the ginger and garlic as we will mix this later on.
3- Then add the generally hacked onion, cashews, and poppy seeds (khus). Sauté for 2-3 minutes until the onions are delicate and clear.
4- Then eliminate the dish from the warmth and let it chill off a touch. Move the whole combination to a blender.
5- Blend to a smooth glue.
6- To a similar container currently add the leftover 1.5 teaspoons of oil. When hot add the readied glue to the dish and cook for a few moments until the crude smell goes totally.
7- Then add the milk and water and give it a decent blend. Ensure there are no protuberances.
8- Let the combination goes to a slight bubble and afterward add the slashed methi and mix. Additionally, add the salt and blend.
9- Now, add the frozen green peas (which were absorbed warm water for 10 minutes) and blend. Cook for 2 minutes.
10- Then add the cream and blend.
11- Cover the skillet and let it stew on medium-low fire for 4 to 5 minutes.
12- Finally eliminate the top and sprinkle some garam masala on top and switch off the warmth.
Serve methi Matar malai with naan, roti, or rice!