How to make methi matar malai | restaurant style methi mutar malai recipe
Methi matar malai is a very famous Punjabi North India cuisine. I order this dish as my main course many times. It come with a white base and slightly sweetened. Me and my husband enjoy this with garlic naan or lachha paratha. This recipe is a very good option for kids. normally methi leaves are bitter in taste but because of the presence of onions, almonds cashews and a bit of sugar, the bitterness is suppressed and this can easily be fed to children. Also, this recipe is not at all spicy. Since this recipe has a thick texture, it looks very rich in front of any guests who have come for a lunch or dinner.
The cream used to make methi matar malai should be thick and chilled in a restaurant. Warm thin cream doesn’t give the creamy texture. Also, the methi leaves have to be fresh.
| Prep Time | 10 minutes |
| Cook Time | 25 Minutes |
| Servings |
people
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Ingredients
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 inch ginger
- 3-4 garlic cloves
- 1-2 green chillies
- 1/4 cup onion
- 1/4 cup kaju/ almonds
- 1/2 cup green peas (boiled)
- 1 cup freshly chopped fenugreek leaves / methi leaves
- 1/2 tsp Sugar
- 1/2 tbsp freshly chopped coriander
- 1/2 cup fresh cream/ malai
- 1/2 cup water
- salt (to taste)
Ingredients
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Instructions
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Soak 4-5 almonds and cashews or either of them in water for 5-10 minutes and then grind them in a grinder. Keep aside.
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Take a kadhai and add 1 tsp of oil. Next add to it cumin seeds, chopped garlic and ginger. Saute for 30 seconds.
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Next add roughly chopped onions and make sure you do not turn it brown.
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Cool down the mixture and grind it in a mixer grinder.
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Again take the kadhai and put 1 tsp of oil. Add to it the prepared onion paste and saute for 4-5 minutes . Next add to it the prepared cashew/ almond paste. Make sure the fragrant aroma start arising on cooking over a low flame.
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Keep on stirring the onion cashew gravy and make sure it does nott stick to the bottom of the pan. You can add little water if the mixture become too sticky.
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Next add the methi seeds to it and add 1/2 of water in the kadhai. Stir for 4-5 minutes.
To make sure that the methi is not too bitter sprinkle some salt and mix well. Not let it rest for 15 minutes. Post that squeeze the methi leaves in between your palms. The bitterness will go away. -
Next add boiled peas and malai.
The malai should not be warm. It should be thick malai if you want the creamy texture. -
Now mix everything well and simmer for 4-5 minutes.
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Now add sugar and salt and mix well.
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Cover it with a lid for 4-5 minutes and pour it in serving bowl. Garnish the veggie with coriander leaves.
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Serve hot with garlic naan, lachha paratha or rice.