METHI MATAR MALAI

by soulfulpalate
Methi Matar Malai


Aloo Methi and Gajar Methi are some of the most popular preparations in Indian households. Whereas, Methi Matar Malai beats the monotony in regular meals. I especially love the texture of peas in this recipe because it’s sweetness balances the bitter flavor from fenugreek leaves, which becomes very distinctive while cooking. You will love this vegetable curry as a main course dish. Best enjoyed with Indian breads, methi matar malai tastes best during winters when fenugreek leaves are in season.

One thing I must share with you all is that for the past many days, I was experiencing joint ache in my right knee due to extreme cold weather (here in Toronto it was down to -30 degrees Celsius). And to my wonderment, the very day after I ate this dish, my pain was gone. It was like magic. That made me realize why my mommy always went after my life for not eating Aloo Gajar Methi during Delhi’s cold winter months. I mean, that’s how kids are right. But we want to keep them warm, and since they play all day around, they need food like this to keep them healthy. That’s why I recommend feeding “Methi” to fussy toddlers in this yummy recipe form. Don’t add spicy chilli ingredients if your child isn’t comfy with spicy food. Mine loved it and asked for more.

Health benefits of eating Methi in curries like Methi Matar Malai and others

Commonly known as ‘methi’ in Indian households, fenugreek is a prized ingredient in the culinary world. Use it as a herb, a spice (seeds), or a vegetable (fresh leaves and sprouts). Fenugreek has an abundant reservoir of medicinal properties. According to the Ayurveda, fenugreek falls under the ‘hot food’ category. In order to maximize the benefits of fenugreek seeds, soak them overnight, or eat as sprouts to reduce the heat. That is also one of the main reasons why it is cooked mostly during winters.

There are many health benefits of consuming fenugreek, such as lowering bad cholesterol and blood sugar levels (especially for diabetics). It helps in preventing joint and muscle aches (so beneficial in arthritis), helps aid digestion due to its high fiber content, and also helps new mothers produce the right amount of breast milk.

Due to these health benefits, I encourage you to try this methi matar malai recipe. So definitely try this dish. Also check out my recipe for Kadhi Chawal and Kadhai Paneer Tandoori-style for healthy wholesome main course dishes.

Methi Matar Malai

Methi Matar Malai

I love the texture of peas in this Methi Matar Malai recipe because it’s sweetness balances the bitter flavor of fenugreek, which is very distinctive. Recipes healthy Indian food, curries, vegetables, Indian Cuisine, Indian food, fenugreek, peas European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 277 calories 18 grams fat

Ingredients

  • A bunch Fresh Fenugreek Leaves
  • 2 tsp Clarified Butter
  • 2 tsp Cumin Seeds
  • 1 tsp Ginger-Garlic Paste
  • 1 Chopped & Crushed Green Chili
  • 2 Pureed Onions
  • 40 gm Cashewnuts
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Black Pepper Powder
  • 1/2 tsp Garam Masala
  • as per taste salt
  • a pinch Turmeric Powder
  • 1-2 tsp Raw Honey
  • 1 cup Frozen/Fresh Peas
  • 1/2 cup Double Cream/Coconut Cream
  • 1 cup water

Instructions

  • BLANCHING FENUGREEK LEAVES:
  1. In a boiling pan, pour a cup of water and let it boil. Add freshly cleaned Fenugreek Leaves to the pan and press it down to get it submerged into the water.
  2. Partially cover and cook for about 10-12 minutes. Once cooked, using a handheld blender to blend the leaves coarsely. Make sure not to puree the mixture to retain the textured taste of fenugreek leaves. For this, give 5-6 pulsating blends and then leave aside covered.
  • CASHEW NUT & ONION CURRY:
  1. In another pan, add ghee (vegetable oil) and let it warm up a bit. Then add cumin seeds along with ginger-garlic and green chili paste.
  2. Stirring it constantly, pour in pureed onions and cashew nut paste (blend the cashew nuts with a tablespoon of water in a blender). Keep stirring.
  3. Now add spices such as coriander powder, red chili powder, black pepper powder, garam masala, turmeric powder (optional, if you want to give the dish creamy color, avoid adding turmeric), and salt. Thoroughly mix all the ingredients and gradually add the blanched Fenugreek Leaves.
  4. Gently stir, and once everything is well combined, add honey and green peas. Give a quick stir and then cover to cook.
  5. After 10-12 minutes of cooking, uncover the pan and give a quick stir again. Now to finish off the recipe, you can add fresh malai/double cream (dairy), or you can also add coconut cream.
  6. Give a few more stirs, and your dish is ready to be served.

 

Notes

  • Keep the flame on medium to low setting. Cooking on high heat can destroy the folic acid content and essential minerals in fenugreek leaves.

Methi Matar Malai
Enjoy this healthy Methi MatarMalai recipe

Leave a Comment

You may also like