Methi Matar Malai
Methi Matar Malai is a luxurious and comforting vegetarian curry that has become a favorite in many households for its unique taste and creamy texture.
Ingredients
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 tablespoon ginger-garlic paste
- 1 big bunch of fresh methi fenugreek leaves, cleaned, washed, and chopped finely
- 1 8 oz packet of peas
- Whole garam masala: 1 green cardamom, 5 black peppercorns, 3 cloves, 1 bay leaf, 1-inch cinnamon stick, 1 teaspoon cumin seeds (jeera), 1/2 teaspoon caraway seeds (shahi jeera), small piece of mace
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 teaspoon coriander seeds powder
- 3-4 tablespoons malai fresh cream
- Fresh coriander leaves chopped
Instructions
- Heat a tablespoon of oil or ghee in a pan. Add the whole garam masala (cardamom, black peppercorns, cloves, bay leaf, cinnamon, cumin seeds, caraway seeds, and mace). Sauté until fragrant.
- Add the finely chopped onion and sauté until it turns golden brown.
- Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- Add turmeric powder, red chilli powder, coriander seeds powder, and salt. Mix well and cook for a few minutes.
- Add the cleaned and chopped methi leaves to the pan. Sauté them until they wilt and cook down.
- Add the peas and mix well with the other ingredients.
- Cover the pan and let the mixture cook on medium heat for about 5-7 minutes or until the peas are tender.
- Once the peas are cooked, add the malai (fresh cream) to the mixture and stir well. Let it simmer for a couple of minutes to incorporate the flavors.
- Adjust the seasoning according to your taste.
- Garnish with chopped fresh coriander leaves.
- Your Methi Matar Malai is ready to be served. It goes well with naan, roti, or rice.
Notes
Note :
If whole garam masala is not available, you can skip it entirely and add 1/4 tsp to 1/2 tsp of garam masala powder, or incorporate the whole garam masala that you have on hand.