Methi Matar Malai is a rich dish made from freshly chopped fenugreek leaves (methi leaves) , green peas, cream and indian spices.
This dish tastes exceptionally well with roti, phulka, chapatti or parathas. It is a mouth watering and delicious north Indian recipe.
Methi Matar Malai literally means methi leaves and peas cooked fresh cream where, methi = fenugreek leaves, matar = green peas, malai = fresh cream; methi and green peas cooked together in a yummy gravy sauce.
Methi matar malai is one of the dishes that one can feast on with a twist in traditional flavors. This ultimate curry preparation is a blend of insatiable aroma and flavor. Methi leaves are very commonly used in Indian cooking. The leaves have a strong flavor and slightly bitter taste. The fresh leaves may be used for adding some flavor to a dish or as a mainstay as this one. The dried leaves usually know and sold as Kasuri Methi is extensively used as herbs in variety of dishes for the fantastic flavor.
Methi leaves are a very good source of iron. That is why fenugreek, both its seeds and leaves are considered medicinal for curing anemia. In fact, even if you follow standard medicine, patients with low hemoglobin count are usually put on a diet of fenugreek and other vegetables like spinach and lettuce.
Fenugreek is also a great source of protein and nicotinic acid. These nutrients lend benefits of fenugreek that are specific to hair. It foster hair growth and is good for the general health and shine of hair.
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1 tsp cumin seeds
1 onion, chopped
2 large tomatoes
1 cup green peas
½ cup cream
1 tbsp garam masala
1 tbsp red chilli powder
salt to taste
To be ground into a paste
4 green chillies
2 tbsp cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)
1 tbsp ginger garlic paste
Make puree of tomatoes and add to the onions. Let it cook for 5 mins.
Add the poppy seeds & cashewnuts paste.
Mix well and add garam masala, red chilli powder and salt.
Finally add cream and let it cook for 10 mins.
Methi Matar Malai is ready to be served with hot rotis.