I am so much crazy fan of methi that every time see it, I have to pick it up as I cannot resist it at all 🙂
At least 3 times a week, methi is on our table to savour in any form. This time, it was a turn of long-awaited Methi matar malai to be on our table as it is from our all time favourite menu. Methi matar malai is a rich creamy preparation of methi and peas in aromatic spices. Like shahi paneer, dal makhni and palak paneer, methi matar malai needs no introduction as it is on the list of top best vegetarian dishes in the menu of any restaurant or parties/occasions. The greatest part of this recipe is that the wet spice blend can be made ahead in bulk and frozen, also, the dry spice blend can be made ahead and stored. Then all you need is blanch, saute and Methi Matar malai is ready in flat 30 minutes, how cool is that!! Now, no worries for the spread preparation on the arrival of sudden guest or for any occasion at home. This remarkable dish can be served with any nan, parathas, phulkas and even pulaos or plain rice. The flavour of methi, matar and malai with spices is an outstanding combination which complements each other amazingly. Do try this and you will love it very much. Let’s go through how to make this delicious restaurant-style methi matar malai….
3 cups, methi, roughly chopped
1&1/2 cup of fresh green peas, shelled
1/2 cup, milk
1/2 cup cream
1/2 teaspoon coriander powder
1/4 teaspoon cardamom powder
1/2 teaspoon sugar
Salt to taste
2 tablespoons oil
2 tablespoons ghee
For Dry Grinding:
1/2 inch cinnamon stick
2 green cardamom
1/2 blade of mace
1 black cardamom
1 teaspoon, cumin seeds
3-4 black peppercorns
For Wet Grinding:
4 medium onions, boiled
1/3 cup, cashew nuts
2-3 green chilies ( you may adjust as per preference)
2 teaspoons poppy seeds
5 cloves of garlic
1 inch ginger piece.
First of all, blanch the chopped methi and immediately add it to the icy cold water for a minute or 2
Drain the water and reserve methi.
Heat oil and ghee in a pan or kadhai.
Add wet ground paste and cook for 5 to 6 minutes or until the spices start releasing the oil.
Add green peas, milk, ground spice powder, coriander powder and mix well. Cook for 3-4 minutes on high
Add blanched methi, salt, and sugar. Cook for another minute or 2.
Adjust the consistency, add cardamom powder and cream. Mix well. Cook for 2 to 3 minutes.
Methi Malai Matar is ready to be served with naan phulkas or pulao of your choice