Head Over Coin

Indian recipes and culinary adventures

Methi Matar Malai: A Creamy, Dreamy Delight for Your Desi Heart!

|

Chef Curry Do’pyaza

Methi Matar Malai: A Creamy, Dreamy Delight for Your Desi Heart!

Namaste, Dosto! And a warm Sat Sri Akal to all my Punjabi mitras! Chef Curry Do’pyaza here, back with another recipe that’s sure to make your taste buds sing!

Today, we’re diving into a dish that’s as comforting as a warm hug on a chilly winter evening: Methi Matar Malai. This creamy, dreamy curry is a staple in North Indian households, especially during the cooler months when fresh methi (fenugreek leaves) and matar (green peas) are in abundance. It’s a regular star at Diwali feasts, wedding celebrations, and even just a cozy family dinner.

A Little Trip Down Memory Lane

Methi Matar Malai, like many classic Indian dishes, doesn’t have a definitive origin story etched in stone. However, it’s believed to have evolved in the royal kitchens of the Mughal era. The Mughals were known for their rich, creamy curries, and this dish perfectly embodies that culinary legacy. Over time, it became a beloved vegetarian option, finding its way into homes across India.

Get Ready to Cook!

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

What You’ll Need (Ingredients):

  • 1 bunch Methi (Fresh Fenugreek Leaves), finely chopped (about 2 cups)
  • 1 cup Matar (Green Peas), fresh or frozen
  • 1 large Pyaaz (Onion), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 2-3 Lasan (Garlic) cloves, minced
  • 2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice preference)
  • 1 cup Tamatar (Tomato) puree
  • 1/2 cup Malai (Fresh Cream)
  • 1/4 cup Dudh (Milk)
  • 1 tbsp Tel (Cooking Oil)
  • 1 tsp Jeera (Cumin Seeds)
  • 1/2 tsp Haldi (Turmeric Powder)
  • 1 tsp Dhania Powder (Coriander Powder)
  • 1/2 tsp Garam Masala
  • Namak (Salt) to taste
  • Hara Dhania (Fresh Coriander Leaves) for garnish

Let’s Get Cooking! (Instructions):

  1. Prep the Methi: Wash the methi leaves thoroughly and chop them finely. This is crucial to remove any bitterness.
  2. Sauté the Aromatics: Heat tel (oil) in a kadai (wok) or a deep pan. Add jeera (cumin seeds) and let them splutter. Then, add the chopped pyaaz (onion) and sauté until golden brown.
  3. Ginger-Garlic Magic: Add the grated adrak (ginger) and minced lasan (garlic). Sauté for a minute until fragrant. Don’t let it burn!
  4. Spice it Up: Add the chopped hari mirch (green chillies), haldi (turmeric powder), and dhania powder (coriander powder). Sauté for another minute.
  5. Tomato Tango: Pour in the tamatar (tomato) puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes.
  6. Methi Mania: Add the chopped methi leaves and sauté for 5-7 minutes until they wilt and soften.
  7. Matar Time: Add the matar (green peas) and cook for another 3-4 minutes. If using frozen peas, you may need to cook them for a slightly longer time.
  8. Creamy Dreamy: Now, for the best part! Stir in the malai (fresh cream) and dudh (milk). Simmer on low heat for 5-7 minutes, stirring occasionally, until the curry thickens slightly.
  9. Garam Masala Finale: Add the garam masala and namak (salt) to taste. Mix well and simmer for another minute.
  10. Garnish and Serve: Garnish with fresh hara dhania (coriander leaves) and serve hot with roti, naan, or rice.

Chef’s Tips for a Stellar Methi Matar Malai:

  • Bitterness Buster: To reduce the bitterness of methi, you can blanch it in hot water for a minute and then drain it before adding it to the curry.
  • Creamy Goodness: Use full-fat fresh cream for the richest, most luxurious flavor.
  • Spice it Right: Adjust the amount of green chillies to your preference. You can also add a pinch of red chilli powder for extra heat.
  • Sweetness: Some people add a pinch of sugar to balance the bitterness of the methi. This is optional, but it can enhance the overall flavor.

Cooking it Your Way:

  • Gas Stove/Induction Stove: Follow the recipe as described above.
  • Pressure Cooker: You can pressure cook the matar (green peas) separately for 1-2 whistles before adding them to the curry. This will save you some cooking time.
  • Slow Cooker/Crockpot: Sauté the onions, ginger, garlic, and spices in a pan first. Then, transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 4-6 hours or on high for 2-3 hours.
  • Microwave: While not ideal, you can microwave the matar (green peas) and methi (fenugreek leaves) separately to soften them before adding them to a pan with the sautéed ingredients.

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Fat: 25-30g
  • Protein: 10-12g
  • Carbohydrates: 20-25g

Serving Suggestions:

  • Serve hot with roti, naan, paratha, or jeera rice.
  • Garnish with a dollop of fresh cream and a sprinkle of hara dhania (coriander leaves).
  • A side of raita (yogurt dip) complements the richness of the curry perfectly.

So there you have it, folks! A simple, yet incredibly delicious recipe for Methi Matar Malai. Now, go ahead and try this recipe at home. Cook it for your family, your friends, and share the love. I’m sure they’ll be delighted!

Happy Cooking, and Phir Milenge (We’ll meet again)!