Methi Matar Malai | Special Rich Creamy Dish | Easy to Make

When you are thinking about Punjabi dishes, the first dish that comes to your mind!

Methi malai Mutter will please everyone from kids to elders, everyone loves to eat the cream texture and pleasant flavor of the fenugreek and green peas curry.

If you need a cooking win, then surely this recipe is for you. Methi (fenugreek leaves), Matar (green peas), and malai (cream) are a killer combination in the dish. This recipe is so good, it will even beat the Methi malai Mutter served in hotels and restaurants.

Simply, you can make this methi malai mutter in flat 30 to 35 minutes. Even, you can opt for the crowd and make it a perfect dinner in a quick manner on a chaotic weeknight.

Here are the simple steps for Methi malai Mutter. Let's check out the restaurant's style recipe here.

Ingredients (Serves 4)

For Paste:

• ¼ cup cashew / kaju (soaked)
• 2 tsp oil
• 1 onion (slice)
• 2 chilli (slit)
• 1 tsp ginger garlic paste

For Gravy or Curry:

• 3 tsp oil
• 1 tsp cumin / jeera
• 2 cup fenugreek / methi (finely chopped)
• 1 cup peas / matar
• ½  cup cream
• 1 cup water
• ½ tsp sugar
• ¾ tsp salt
• ¼ tsp garam masala

Recipe

In a pan, heat 3 tsp oil and splutter 1 tsp cumin, and saute the onion.

Once onions become little brown and add 1 tsp ginger garlic paste and add chili into it.

Saute the complete mixture until the raw aroma disappears.

Now, cool the mixture and add ¼ soaked cashew and grind into a blender and make it a smooth paste without adding any water.

Again, take a pan and splutter 1 tsp cumin.

Add the prepared masala paste and saute it well to separate both sides.

Add in 2 cups of fenugreek and saute for 2 minutes.

Add 1 cup water and ½ cup cream and mix it well and making sure the cream is well combined with the paste.

Add 1 cup peas, ½ tsp sugar, and ¾ tsp salt ( you can add it as per your taste) and mix it well. Cover the lid and boil for 8-10 minutes until the peas cooked well.

Once it is cooked, then the curry color turns creamy, adjust the consistency as required.

At last, add a ¼ tsp garam masala and mix well.

Finally, your Methi malai mutter is ready to serve with roti or Naan. Enjoy.

Note:

You can take a blench or methi and add if you do not prefer the bitterness of methi.

You can use it dry fenugreek methi and fresh fenugreek methi mixture for best taste.