Creamy Bliss: Methi Matar Malai Recipe

Can you recommend a restaurant recipe that boasts of being both light and fluffy? The most exceptional North Indian dish is Methi Matar Malai, which blends the bitter earthiness of fenugreek leaves (methi), the sweetness of green peas (matar), and the richness of cream (malais). The perfect aromatic curry can be served with naan, parm or rice on your table. Enjoy this dish. Introducing this delectable and effortless dish to devour! Enjoy Methi Matar Malai!

What’s Methi Matar Malai?

The Methi Matar Malai, a classic North Indian dish, is distinguished by its creamy and mildly spiced curry base. Here’s why it stands out. It is a unique blend of methi leaves and matar that balances the bitterness and sweetness.’Malai (cream) is infused with luxury through its velvet texture. The beauty?Its rich flavor is enhanced by the use of aromatic spices..Methi is a powerful source of iron and fiber, while peas provide vitamins and protein.

Ingredients

• To prepare this luscious dish, gather these ingredients:
• For the Main Dish:
  1. Fresh fenugreek leaves (methi) – 2 cups (chopped and washed)
  2. Green peas (matar) – 1 cup (boiled or steamed)
  3. Fresh cream – ½ cup
  4. Ghee or oil – 2 tablespoons
  5. Salt – to taste
• For the Masala Paste:
  1. Cashews – ¼ cup
  2. Onion – 1 large (chopped)
  3. Garlic cloves – 4-5
  4. Ginger – 1 inch
  5. Green chilies – 2-3
• For Seasoning:
  1. Cumin seeds – 1 teaspoon
  2. Garam masala – ½ teaspoon
  3. Sugar – 1 teaspoon (optional)

How to make Methi Matar Malai.?

1. Prepare the Masala Paste:

• Boil cashews in warm water for 15 minutes. 6.
• Add soaked cashews, onions, garlic, ginger, green chilies and blend well. Set aside.

2. Cook the Methi Leaves:

• Toss 1 tablespoon of ghee in the pan.
• For 5 minutes, add the chopped leaves of methi and cook until no longer bitter. Set aside.

3. Sauté the Masala Paste:

• Another tablespoon of ghee should be heated in the same pan.
• Toss in cumin seeds and allow them to set.
• Mix in the masala mixture and simmer for 5-7 minutes until the oil is set aside.

4. Add Peas and Methi:

• Incorporate the boiled peas and seasoned methi leaves. Combine well.

5. Finish with Cream:

• Set alight then add the new cream and stir gently.
• Add garam masala, sugar (if you are interested), and salt to the mixture. Cook for 2-3 minutes.

6. Serve Hot:

• The perfect creamy Methi Matar Malai is waiting for you.. Toss with cream or fresh coriander.

Pro Tips for the Perfect Methi Matar Malai

• To get the most flavor, opt for fresh methi leaves. When incorporating dried kasuri methi, ensure that it is not overcooked.
• Instead of cream, use cashew paste or coconut cream as a healthier or vegan substitute.
• Plucking some sugar in the sauteed methi leaves beautifully balances bitterness..
• Consistency is maintained by adjusting the thickness of the curry with the help of milk or water.

Why Choose Blend of India Spices?

For an unforgettable taste, a good amount of spices do the magic. Blend of India is coming up with its organic preservative-free spices, promising to get the real authentic flavors of India in the kitchen today. Watch this space for the launch of Blend of India Spices to be your

FAQs.

Q. Can I use frozen peas?

A. Yes, frozen peas work well. Just blanch them before adding.

Q. What are some suitable pairings for Methi Matar Malai?

A. This dish pairs perfectly with naan, roti, or steamed basmati rice. Enjoy!

Q. How long can I keep leftovers in my cupboard?

A. Store in an airtight container in the refrigerator for up to 2 days. Reheat on a low flame, adding a splash of water or milk.