Methi Matar Malai – Punjabi Methi Matar Malai – Fenugreek leaves with green pea in creamy sauce

    methi matar malai

    Methi Mutter Malai – Punjabi Methi Matar Malai – Fenugreek leaves with green pea in creamy sauce

    Punjabi methi matar malai is prepared with fenugreek leaves and green peas cooked in rich thick gravy of cream and few spices. It tastes super delicious and is nutritious too.  It is very easy to prepare this restaurant style methi matar malai.

    You can prepare this luscious and creamy methi matar malai for any get-together or special occasion. Your guests will love it for sure.  So, definitely try out making methi matar malai with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Take fenugreek leaves and remove its stalk. Wash the leaves thoroughly with water. Place the leaves in colander to drain excess water. When the fenugreek leaves dry down completely then chop it up. For this, make a bunch of the leaves and chop it finely with a chopping blade or knife. Place it in a bowl.

    methi matar malai

    Take tomatoes, green chilly, ginger and cashews in a mixture jar. Grind everything together to make a fine paste for the gravy. Transfer the paste to a separate bowl.

    methi matar malaiMaking:

    For making sabzi, heat a vessel with ½ cup of water. Cover the vessel and let the water simmer. Then add green peas and chopped fenugreek leaves into it. Cover the vessel and allow the veggies to cook for 5 minutes until they turn tender.

    methi matar malai

    After 5 minutes, remove the lid and check. Veggies have turned tender. Transfer it on a sieve placed over a bowl. Let the excess water get drained away into the bowl.

    methi matar malai

    Heat another pan with some oil. When oil is heated sufficiently, add asafoetida, cumin seeds, coriander powder and tomato-green chilly-ginger-cashews paste in the oil. Saute the masala until the oil starts floating on the surface.

    methi matar malai

    After that, add red chilly powder and coarsely ground whole spices. Keep stirring the masala until it’s cooked aptly. Add cream to the masala along with sugar and salt. Mix everything really well.

    methi matar malai

    Now mix the boiled veggies into the gravy. Stir to mix everything really well. Add ½ cup of water and mix it really well. Cover the pan and allow the sabzi to cook for 3-4 minutes on low flame. Stir in between.

    methi matar malai

    Methi matar malai sabzi is now ready. Turn off the flame. Transfer the sabzi in a serving bowl.

    methi matar malaiServing:

    Serve this delectable and creamy methi matar malai steaming hot with chapatti, naan, parantha or rice. Enjoy!

    Suggestions

    • Instead of whole spices you can take ¼ tsp of garam masala powder. You can also take homemade cream instead of cream. If you want to skip sugar then don’t add it.
    • If you like eating the bitterness of fenugreek leaves then add the water of the cooked veggies into the gravy as well.
    • For 4 members
    • Time – 25 minutes
    Methi Mutter Malai - Punjabi Methi Matar Malai - Fenugreek leaves with green pea in creamy sauce methi matar malai
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Fenugreek leaves – 250 grams
    • Green pea – ½ cup (frozen)
    • Tomato – 3 (medium sized)
    • Green chilly – 1
    • Ginger baton – 1 inch
    • Cashew – 10-12
    • Cream – ½ cup
    • Oil – 2 tbsp
    • Coriander powder – 1 tsp
    • Salt – more than ½ tsp or to taste
    • Red chilly powder – less than ¼ tsp
    • Whole spices – cinnamon stick – ½ inch, brown cardamom – 2, cloves – 5-6, black peppercorns – 5-6
    • Asafoetida – 1 pinch
    • Cumin seeds – ½ tsp
    • Sugar – ½ tsp
    Instructions
    1. Take fenugreek leaves and remove its stalk. Wash the leaves thoroughly with water. Place the leaves in colander to drain excess water. When the fenugreek leaves dry down completely then chop it up. For this, make a bunch of the leaves and chop it finely with a chopping blade or knife. Place it in a bowl.
    2. Take tomatoes, green chilly, ginger and cashews in a mixture jar. Grind everything together to make a fine paste for the gravy. Transfer the paste to a separate bowl.
    3. For making sabzi, heat a vessel with ½ cup of water. Cover the vessel and let the water simmer. Then add green peas and chopped fenugreek leaves into it. Cover the vessel and allow the veggies to cook for 5 minutes until they turn tender.
    4. After 5 minutes, remove the lid and check. Veggies have turned tender. Transfer it on a sieve placed over a bowl. Let the excess water get drained away into the bowl. Heat another pan with some oil. When oil is heated sufficiently, add asafoetida, cumin seeds, coriander powder and tomato-green chilly-ginger-cashews paste in the oil. Saute the masala until the oil starts floating on the surface.
    5. After that, add red chilly powder and coarsely ground whole spices. Keep stirring the masala until it’s cooked aptly. Add cream to the masala along with sugar and salt. Mix everything really well. Now mix the boiled veggies into the gravy. Stir to mix everything really well. Add ½ cup of water and mix it really well. Cover the pan and allow the sabzi to cook for 3-4 minutes on low flame. Stir in between. Methi matar malai sabzi is now ready. Turn off the flame. Transfer the sabzi in a serving bowl.
    6. Serve this delectable and creamy methi matar malai steaming hot with chapatti, naan, parantha or rice. Enjoy!

     

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