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Methi Matar Malai Recipe
Prep Time : 10 mins
Cook Time : 20 mins
Total Time : 30 mins
Ingredients
For the paste
- ⅓ cup chopped onions or 1 medium-sized onion
- ¼ cup cashews – whole cashews
- 1 teaspoon cumin seeds
- 1 teaspoon chopped garlic or 4 to 5 medium-sized garlic cloves
- 1 teaspoon chopped ginger or 1 inch ginger
- 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies
Other ingredients
- 2 tablespoons oil or ghee
- 1 cup chopped fenugreek leaves (methi leaves)
- ½ cup water or the stock/water of boiled green peas – add as required
- ½ cup green peas – boiled or steamed
- ½ cup light cream or low-fat cream, check notes below for whipping or heavy cream
- ½ teaspoon sugar or add as required
- salt as required
For garnish
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- 1 to 2 tablespoons green peas boiled or steamed – optional
Instructions
Preparing the ground paste
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In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
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Blend or grind to a smooth paste withput adding any water.
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If you are not able to blend, then you can add 1 to 2 tablespoons of water.
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For cooking the green peas, you can either boil them in a pan with 1.5 cups water for 7 to 8 minutes until tender or steam them in an Instant pot for 3 to 5 minutes adding about 1 to 1.25 cups water in the steel insert.
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You can also boil the green peas in a stove-top pressure cooker for 5 to 6 minutes. Reserve ½ cup of the cooked water if you have boiled the peas.
Sautéing ground paste
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Heat ghee (clarified butter) or oil in a pan or kadai.
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When the ghee melts or becomes lightly hot, add the ground paste.
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Sauté the paste for 6 to 7 minutes on a low heat until you see the fat separating from the sides.
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Stir often when sautéing so that the paste does not stick to the pan. You should see fat releasing from the sides and the paste will also have a nice aroma.
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You will see the paste coming together and becoming glossy. Do not brown the paste.
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If the ground paste sticks to the pan or gets browned add a few splashes of water. Mix, deglaze and continue to sauté.
Making methi matar malai
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Add in the chopped fenugreek leaves and sauté further for 2 to 3 minutes.
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Then add ½ cup water or the stock/water in which the green peas were cooked in two parts. Mix thoroughly and simmer the gravy for 3 to 4 minutes. Stir at intervals.
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Add the boiled peas and cream.
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Simmer the gravy for 5 to 6 minutes on a low heat.
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Finally add the sugar and salt. Mix again. At this step, you can opt to sprinkle 2 to 3 pinches of garam masala powder.
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Garnish with coriander leaves and serve methi matar malai hot or warm with naan, paratha or roti.