Methi Malai Matar
Methi Malai Matar is a rich and creamy North Indian dish made with fenugreek leaves (methi), peas (matar), and a smooth, indulgent gravy. The slight bitterness of methi beautifully balances the sweetness of peas, while the creamy base adds a luxurious texture. A perfect dish for special occasions or a comforting meal to enjoy with naan or steamed rice.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 1 cup fresh hydroponic methi leaves (fenugreek), chopped (from Eewa Farms)
- 1 cup green peas (fresh or frozen)
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 onion, finely chopped
- 1 tomato, pureed
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Sauté the Aromatics: Heat butter in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes until fragrant.
- Cook the Tomatoes and Spices: Add the pureed tomato, turmeric, red chili powder, and salt. Cook until the oil separates from the masala and the tomato mixture thickens.
- Add the Peas and Methi: Add the green peas and cook for 5 minutes. Then, stir in the chopped methi leaves and cook until they wilt down.
- Add Cream and Simmer: Pour in the heavy cream and garam masala. Stir well and cook on low heat for 5-7 minutes until the gravy becomes creamy and smooth.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan or steamed rice.
