Methi Matar Malai is a classic Indian curry of green peas flavored with fenugreek leaves.
Its creamy texture and unique flavor combination welcomed this dish to many dinner tables across the world.
This article explores the origins of the methi matar malai recipe and how it can be prepared.
What is the origin of the methi matar malai recipe ?
Tracing the origins of methi matar malai is anything but simple .
It was first prepared in India and was then brought to England by British officers , who often brought dishes from home to serve at their dining tables.
The British were social eaters , who enjoyed eating together with friends, and methi matar malai was a popular dish at these gatherings.
The recipe was passed on to other Brits serving in India and subsequently made its way to the United States.
It was not until the 1920’s that this dish came back to India where it became popular.
How long does it take to prepare methi matar malai ?
Methi Matar Malai, also known as green peas curry , is one of the most popular Indian curries that you can prepare at home.
It takes around 30 minutes to prepare this green peas curry and the final result is a creamy and delightful dish that will leave you craving for more.
This dish is a mix of fenugreek leaves and cream with cooked green peas and spices.
As a beginner, it may take you some time to learn the ingredients and how they work together to create the perfect methi matar malai recipe.
So, let’s go through the steps to help you get started.
What is the nutritional value of methi matar malai ?
Methi matar malai is a very nutritious dish.
It consists of vegetables and pulses, which are rich in vitamin C and fiber and are good sources of protein .
In addition, the curry also contains healthy fats, minerals , and micronutrients.
Other than that, methi matar malai provides your body with antioxidants and other nutrients too.
Is there any variation in the preparation of methi matar malai ?
Methi matar malai is a classic Indian curry of green peas flavored with fenugreek leaves.
It’s creamy texture made it a popular dish with the Indian population , and its unique flavor combination welcomed it to many dinner tables across the world.
The recipe has no variations.
It only needs the right set of ingredients to succeed in making this dish .
What ingredients are needed to make methi matar malai ?
To make this delicious traditional Indian dish , you will need to begin by chopping the fenugreek leaves .
The leaves are then soaked in hot water and squeezed to extract their bitter flavor and aroma.
A quantity of cream is then brought to boil in a heavy bottomed pan and is added to the fenugreek leaves along with other spices .
The mixture is then cooked for some time until the liquid thickens.
After this , chopped green peas are added to the cooked mixture, which is stirred constantly until the peas are soft and tender.
Stirring the hot mixture ensures that all components become well combined together , and no lumps remain in the final dish .
How can the creaminess of methi matar malai be enhanced ?
While methi matar malai recipe has become a hit among many Indian families , it comes with some limitations.
One of the biggest complaints about this dish is that it is quite hard to make and can turn out watery if you do not follow the cooking method exactly as mentioned in the recipe .
So , how can you make your methi matar malai turn out just right ?
In this article , we will share a few simple tricks that will help you make your methi matar malai rich and creamy.
What type of spices should be used to make methi matar malai ?
Methi matar malai recipe is prepared with a special blend of spices .
These are mentioned in the ingredients list and can be obtained from your local store.
Without these, the recipe cannot work .
As a rule of thumb, they should include black pepper, cardamom , coriander, fenugreek leaves, ginger, cinnamon and cloves.
In addition to these, crushed garlic is also desirable.
If you do not find all these ingredients at your local supermarket , you may need to make an online order.
What type of dishes can be served with methi matar malai ?
Many Indian families enjoy this dish on a regular basis and serve it with different meals of the day.
The methi matar malai recipe is most often eaten with tandoori chicken, meat curries , and mutton dishes .
It is also a perfect match for steamed basmati rice and naan bread.
It is also one of the popular vegetable side dishes that can be served with an Indian thali meal.
What are the health benefits of eating methi matar malai ?
If you are looking for a recipe that will help you lose weight, then methi matar malai is the answer.
It is considered a good source of calcium , for one.
The calcium content of this dish ranks among the top ten salad dressings .
Methi matar malai strengthens bones because of its high content of phosphorus, which is a mineral that helps in the formation of bones.
As such , it can prevent osteoporosis.
Other health benefits include lower cholesterol levels and a reduced risk of coronary heart diseases.
How can methi matar malai be made vegan ?
As a vegetable curry, methi matar malai does not contain any meat or seafood, which makes it suitable for vegans and vegetarians.
However, it can be prepared without the use of any animal products if you are lactose intolerant.
In this case, you must substitute cashew milk with an alternative that is not creamy.
The traditional methi matar malai recipe calls for grated raw cashews to add creaminess to the dish.
But since they do not lend a creamy texture to the dish, you can substitute them with coconut milk.
Coconut milk is rich in fiber and unsaturated fats, making it a healthy alternative to dairy milk.
You can also make methi matar malai without coconut milk by using unsweetened coconut milk as a substitute instead of yogurt or cashew milk.
This may take longer for the dish to cook, but it will still have a creamy aftertaste.
- 3 teaspoons oil
- 1 teaspoon cumin seeds
- 1 green chili chopped
- 1/2 inch ginger chopped
- 2-3 large garlic cloves chopped
- 2 green cardamom pods
- 1 medium onion chopped
- 1.5 tablespoons broken cashews
- 1 teaspoon poppy seeds khus khus
- 1/4 cup milk
- 1/2 cup water
- 1.5 cups chopped methi fenugreek leaves
- salt to taste
- 3/4 cup green peas frozen
- 1/2 cup heavy cream
- garam masala to sprinkle
- preheat a big wok (or kadai). oil, 1 tablespoon, is added. Add all of the entire spices to the heated oil and sauté for 30 seconds.
- Ginger, garlic, and green chilies should be added. another 30 seconds of sautéing.
- The onions should be transparent after 2 minutes of sautéing after adding them.
- Add the poppy seeds and cashews. Cook for one more minute.
- Turn off the heat and allow a brief period of cooling. Blend the contents until it forms a paste in a blender. Place aside.
- Reheat the original wok (or kadai). Add the last of the oil.
- Sauté the paste in the oil for 3–4 minutes after adding it.
- Add the chopped methi leaves, stir, and cook for three minutes.
- Cook the green peas for a further two to three minutes.
- Stir well after adding the cream, water, salt, and garam masala. For 3–4 minutes, simmer it covered over a medium-low burner.
- Enjoy over rice, roti, or naan and garnished with cilantro leaves.