Today’s recipe is restaurant style Methi Malai Matar or Methi Matar. In this season we get fresh methi, other green leafy vegetables, matar (green peas), carrots, capsicums and what not… Season to add lots of vegetables in your diet. Main attraction for me is methi or you call it Fenugreek leaves… you can make curry with it, make theplas, paranthas, or make dry snacks with them or simply add them to your chapati dough. Love them all. I even tried growing methi at home due to this love but was not that successful, next time maybe I will get better hold of it.
For benefits we have two things: First is methi leaves or fenugreek leaves, which is low on calories so you can include them in your diet recipes, they are good for diabetic as they lower blood sugar level, helpful in reducing cholesterol levels too, they are rich with Anti oxidants, good for hair growth and skin. Second is matar or green peas, they are good source of vitamin c and other anti oxidants which improves your immune system, good source of plant based protein too, high fiber content in them helps in digestion, good for heart and eyes. So both of them are great choice for diet food and healthy life style.
Let’s quickly start our recipe then,
- Methi leaves / fenugreek leaves (chopped 250 gms)
- Matar or green peas (boiled 1 cup)
- Malai or fresh cream (1/2 cup)
- Ghee (2/3 tbsp to sauté methi leaves)
- Salt (as per taste)
- Onions (chopped 3/4 )
- Tomatoes (chopped 2/3)
- Garlic cloves (10/11 small)
- Ginger (1 small piece grated)
- Green chilies (chopped 2/3)
- Cashew nuts (fistful)
- Ghee (1 tbsp sauté puree)
- Wholes spices
- Jeera (1 tsp)
- Bay leaf (1 piece)
- Star anise (1 piece)
- Big cardamom (1 piece)
- Black pepper (2/3 no)
- Cloves (2/3)
- Cinnamon (1 small piece)
- Red chili powder (1 tsp)
- Coriander powder (1 tsp)
- Jeera powder (1 tsp)
- Turmeric powder (1 tsp)
- Garam Masala (1 tsp)
- Ghee (1 tbsp for final recipe)
First we will sauté methi leaves for recipe. Take your methi leaves, wash them with water and chop them. Take pan and switch on the gas. Add ghee to pan, once it gets little hot add methi leaves to it and sauté them for 5-6 minutes. When they are well cooked and all extra water is gone, switch off the flame and keep methi leaves aside.
Now we will make puree for the recipe, Take pan and switch on the gas. Add some ghee to it and add all wholes spices we have taken. Let them roast a little and add chopped onions to it. Add Garlic cloves and grated ginger to it. Let them cook nicely till onions become little transparent in color. Now add green chilies and tomatoes to it. Let them cook a little. Now add cashew nuts. Cover the lid and let them cook for five minutes.
Once it is done, keep them aside to cool down completely. When cools down take them in mixture jar and make thick paste of it.
Take same pan and add ghee to it. Once ghee is hot enough add our thick paste to it. Add some water to get perfect consistency or you can skip it too. when the puree gets perfect texture, add boiled matar to it. Now add all our dried spices and mix them well.
Add sautéed methi to it and mix well again. Add salt as per taste and cover the lid. Let it cook for 4/5 minutes. Open the lid and add fresh malai or fresh cream into it. Mix it well again and enjoy the creamy texture we have got.
Your yummy restaurant style Methi Malai Matar is ready to serve. Serve it hot with chapati or pranthas. You are going to love this delicious and creamy curry recipe.
Do try this recipe and let me know how was your experience with this delicious recipe. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.
Thanks for checking my recipes 🙂
Eat healthy & live healthy. Be happy always!! 🙂