Methi Matar Malai – Ready to meet restaurant style methi matar malai which has mild sweet taste with best aromatic aroma and flavor of true Indian spices!!!
During this winter season, when fresh methi leaves meets the North Indian Cuisine, you never reject that curry in your menu.
I am too crazy fan of methi leaves, you cann’t imagine, I can combine this in any type of recipe, either in paratha, in pancake, in curries, in soup, in dals and with rice also.
But, I regret here, why I never try this recipe before though this is very famous and well-known restaurant dish! But, I am happy now, as I gonna share this best ever methi marat malai recipe with you friends… you can also find another North Indian Cuisine recipe Malai Kofta Curry.
When you want to plan Punjabi dinner menu for guest, and you want to prepare something that can be done with less pre-preparation, then methi matar malai is best option for you. You can make dry spices mix and wet spices paste earlier and store for even 1 week. So, just 30 minutes cooking, and your fresh warm curry is ready to serve…
How to make Restaurant Style Methi Matar Malai:
Major 3 steps are required to make methi matar malai in Restaurant Style.
- Create dry spices powder
- Create wet spices paste
- Cook all together.
To simplify the process of making any north Indian curries I always try to separate measurement of dry spices and gravy ingredients. And I always get success to get restaurant taste. Same way, you can also follow my recipe, and defiantly get same result.
To create dry spices powder, you need cardamom, cloves, cumin seeds, black peppercorns, cinnamon. Cardamom is key spice for this curry.
To create wet spices paste, you have to use cashew nuts, onions, green chillies, garlic, ginger and most important poppy seeds. This is the key ingredient for this recipe.
Lets start cooking! Heat the ghee or butter in pan, add the wet spices paste and let it cook perfectly. Add green peas, milk, cream, dry spices powder, coriander powder, sugar, salt and mix them well. Let it cook for 5-8 minutes.
Finally add methi leaves. Cook till leaves cook perfectly, and your mild and creamy methi matar recipe is ready to serve.
You may have tried so many spicy and tangy north Indian curries, but this curry has awesome combination of methi, matar, malai with aromatic spices which complements each other amazingly.
Avoid Mistakes at First Attempt of Making Methi Matar Malai
- You can substitute cashew nut with blanched almonds.
- The spiciness of this curry is only depends on amount of green chillies. So adjust according to your taste.
- You can also use frozen green pea for this recipe. But do not use kasori methi (dry fenugreek leaves) instead of fresh methi leaves.
- You can use pinch of turmeric powder to give color to your curry.
- 1 cup fresh methi leaves (fenugreek leaves)
- 1½ cup boiled green peas (you can use frozen also)
- ½ cup fresh cream (malai)
- Salt to taste
- 1 tsp sugar
- 2 tbsp ghee or butter
- Pinch of turmeric powder (optional)
- Dry Spice Powder:
- 4 cardamoms
- 3 cloves
- 1 small cinnamon stick
- 1 tsp peppercorns
- Wet paste:
- 2 large onions
- ½ cup cashew nuts
- 3 green chillies (adjust as per your taste)
- 1 small piece ginger
- 3 garlic cloves
- 1 tsp cumin seeds
- 1-2 tbsps poopy seeds
- Pluck the methi leaves, measure them as 1½ cups. And wash them well.
- If you are using frozen green peas, boil them for 5 minutes in hot water or cook them in microwave for 3 minutes.
- Now take all ingredients of wet paste and grind them till it becomes smooth paste.
- Also grind the dry spice powder into mortar and pestle.
- To make curry, heat the ghee into pan, once it hot, add wet paste and saute it for 5 minutes.
- Then add ½ cup water, and methi leaves, and dry spice powder. Again cook for 5 minutes.
- Finally add green peas, salt and sugar. And let it simmer for 2-3 minutes. And your curry is ready to serve.
2) It can be serve with plain or jeera rice too.
3) It tastes mild, due to sweetness of onions and cream, so serve with some tangy salad.