Delicious and Creamy Methi Malai Matar: A Classic Indian Recipe

Ingredients

  • 1 cup fresh fenugreek leaves (methi leaves)
  • 1/2 cup green peas (matar)
  • 1/2 cup fresh cream
  • 1 large onion, finely chopped
  • 2 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 cup water
  • 2 tablespoons oil
  • Salt to taste

Steps and instructions

  1. Heat oil in a pan. Once hot, add the cumin seeds. Let them splutter.
  2. Add the finely chopped onions to the pan and sauté until they turn translucent.
  3. Add the ginger-garlic paste and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell of ginger-garlic goes away.
  4. Add the turmeric powder, coriander powder and salt to the pan. Mix well.
  5. Add the fresh fenugreek leaves to the pan. Stir well and cook for about 5 minutes, until the leaves wilt down.
  6. Add the green peas to the pan. Mix well, cover the pan and let it cook for about 5 minutes.
  7. Uncover the pan, add the fresh cream and mix well. Cook for a couple of minutes.
  8. Add the garam masala, mix well and turn off the heat. The Methi Malai Matar is ready to be served.

Tools for making

  • Pan - A medium-sized frying pan or skillet to cook the dish.
  • Knife - A sharp knife to finely chop the onions and prepare the ingredients.
  • Cutting Board - A sturdy cutting board to chop the onions and other vegetables.
  • Spatula - A flat spatula or turner to stir and mix the ingredients while cooking.
  • Measuring Cups - Measuring cups to accurately measure the quantities of ingredients.
  • Measuring Spoons - Measuring spoons to measure spices and seasonings.
  • Cover or Lid - A lid or cover to partially cover the pan while cooking the Methi Malai Matar.
  • Serving Bowl - A bowl or dish to serve the Methi Malai Matar.

Recipe variations

  • Replace fresh fenugreek leaves with spinach or kale leaves for a different flavor.
  • Add paneer (Indian cottage cheese) cubes to make Methi Malai Matar with paneer.
  • For a vegan option, substitute fresh cream with coconut cream or cashew cream.
  • Add a pinch of kasuri methi (dried fenugreek leaves) for an extra layer of flavor.
  • Include some diced tomatoes for a tangy twist.
  • Spice it up by adding a pinch of red chili powder or finely chopped green chilies.
  • Garnish with chopped cilantro or mint leaves for a fresh herbal touch.
  • For a richer version, replace oil with ghee (clarified butter).

Recipe overview

Methi Malai Matar is a creamy, delicious Indian dish made with fresh fenugreek leaves, green peas, and cream. Each bite will give you a burst of flavors with the bitterness of the fenugreek leaves perfectly balanced by the cream and spices. This decadent dish is perfect for serving alongside roti or rice for a comforting meal. The recipe doesn't require a lot of time or complex techniques, making it great for a quick weeknight dinner or a special occasion. With this detailed recipe guide, you'll be able to easily recreate this restaurant-style dish at home. Enjoy the process of cooking and savor the delightful flavors of Methi Malai Matar!

Common questions

  1. Can I use dried fenugreek leaves instead of fresh?
    Yes, you can use dried fenugreek leaves (kasuri methi) if fresh fenugreek leaves are not available. However, the flavor will be slightly different.
  2. Can I use frozen peas instead of fresh?
    Yes, you can use frozen peas if fresh peas are not available. Just make sure to thaw them before using.
  3. Can I substitute heavy cream for fresh cream?
    Yes, you can use heavy cream as a substitute for fresh cream. However, the consistency and taste may differ slightly.
  4. Can I make this recipe vegan?
    Yes, you can make this recipe vegan by substituting fresh cream with coconut cream and using oil instead of ghee.
  5. Is there a substitute for garam masala?
    If you don't have garam masala, you can use a combination of ground cinnamon, cloves, and cardamom as a substitute.

Serving dishes and utensils

  • Pan - A non-stick or stainless steel pan for cooking the recipe.
  • Spatula - A spatula or wooden spoon for stirring and mixing the ingredients.
  • Knife - A sharp knife for chopping the onions and fenugreek leaves.
  • Cutting Board - A cutting board to chop the vegetables.
  • Measuring Cups and Spoons - Measuring cups and spoons to accurately measure the ingredients.
  • Cover - A lid or cover to cover the pan while cooking the vegetables.
  • Serving Bowl - A bowl to serve the Methi Malai Matar.
  • Garnish - Optional: Fresh coriander leaves or cream for garnishing the dish.

Origin stories

Methi Malai Matar is a beloved dish hailing from the North Indian region, specifically Punjab. The Punjabis are known for their robust and hearty dishes, and Methi Malai Matar is no exception. The combination of creamy, sweet and bitter flavors makes this dish unique and irresistible. The Punjabi cuisine is generally rich and flavorful, with generous use of ghee, cream and spices, which is very evident in this dish. Fenugreek leaves (methi), which are a key ingredient in this dish, are considered very beneficial for health in the Indian subcontinent. In fact, during winter months, it is almost a tradition in many North Indian households to prepare dishes using fresh fenugreek leaves due to their warming properties. This dish is a perfect example of how Indian cuisine beautifully balances flavors, health benefits and culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.