methi matar malai recipe | methi mutter malai | methi malai matar

methi matar malai recipe | methi mutter malai | methi malai matar with detailed photo and video recipe. a mild and creamy north indian curry recipe made with fenugreek leaves, peas and cream. it is known for its combination of mildly sweet, spicy and mild bitterness taste in each serving. it is ideally served with choice of indian flat bread like roti, chapati but can also be served with a combination of garlic naan and jeera rice.

methi matar malai recipe | methi mutter malai | methi malai matar with step by step photo and video recipe. indian curry recipes are known for its spice punch with loads of red chilli and other hot spices. at the same time, there are other curries which are known for its sweetness and creaminess. one such north indian fenugreek leaves based sabzi is methi matar malai recipe known for its rich and creaminess.

i have posted quite a few methi recipes in my blog, but this recipe of methi matar malai recipe has striking similarities to my previous post of methi malai paneer. the gravy base is almost similar with some minor difference to the dry and powdered spices used. while the methi mutter malai is known for its light creamy colour with no addition of turmeric and red chilli powder. whereas in the paneer variation, i have added both which results in a rich reddish and yellow colour to the gravy. personally, i like the later colour, but i haven’t used it in this recipe and respected the authentic malai based curry recipe. i have added green chillies which should be sufficient for the spice level.

anyway, some easy and important tips and suggestions for a perfect and creamy methi matar malai recipe. firstly, the unique selling point of this recipe is the combination of different tastes which do not overpower each other. hence do not experiment with the quantity of ingredients, particularly methi leaves as it may spoil the flavor and taste. secondly, clean the fenugreek leaves thoroughly as it may contain dirt and insects before finely chopping it. also, sautee the leaves for a minimum of 2-3 minutes so that bitterness can be controlled. lastly, you can also reduce the bitterness by blanching the finely chopped fenugreek leaves. but this is optional and proceed with it if you do not like the bitter taste in your curry.

finally, i request you to check my other related north indian curry or sabzi recipes collection with this post methi matar malai recipe. it includes recipes like paneer butter masala, dal makhani, kadai paneer, matar paneer, dum aloo, chilli paneer and mix veg masala recipe. in addition, do visit my other related recipes collection like,

• roti and naan recipes collection
• rice recipes collection
• street food recipes collection

methi matar malai video recipe:

recipe card for methi matar malai recipe:

how to make methi mutter malai with step by step photo:

1. firstly, in a pan heat 2 tsp oil and saute 1 onion.
   
2. once the onions shrink slightly, add 2 chilli and 1 tsp ginger garlic paste.
   
3. saute until the raw aroma disappears.
   
4. cool the mixture completely, and transfer to the blender.
   
5. add in ¼ cup cashew (soaked for 30 minutes.
   
6. blend to smooth paste without adding any water.
   
7. now in a large kadai heat 3 tsp oil and splutter 1 tsp cumin.
   
8. further, add the prepared masala paste and saute well.
   
9. saute until the oil is separated from sides.
   
10. add in 2 cup fenugreek and saute for 2 minutes. you can also blanch the methi and add if you do not prefer the bitterness of methi.
    
11. add in 1 cup water and ½ cup cream.
    
12. mix well making sure the cream is well combined.
    
13. add in 1 cup peas, ½ tsp sugar and ¾ tsp salt.
    
14. mix well, cover and boil for 8-10 minutes or until the peas are cooked well.
    
15. the curry turns creamy, adjust the consistency as required.
    
16. now add ¼ tsp garam masala and mix well.
    
17. finally, enjoy methi matar malai with roti or paratha.
    

notes:

• firstly, finely chop the fenugreek, else the consistency will not be uniform.
• also, if you do not prefer the bitterness of methi, then make sure to blanch the fenugreek before adding to the curry.
• additionally, add cream keeping the flame on low to prevent from curdling.
• finally, the spiciness of methi matar malai recipe comes from green chilli.