Sunday, January 27, 2013

Methi Matar Malai Recipe-Methi Recipes

Methi Malai Muttar is a very popular Punjabi dish made with fresh fenugreek leaves (methi leaves), green peas, cream and spices. It is rich and creamy and is usually served as a side dish for roti, parathas and naan. In this version, the gravy will be white in color as I have not added turmeric powder, chilli powder or tomatoes. I have another version of methi malai mutter with tomatoes which I will share with you later. Today we will learn how to prepare methi matar malai (white gravy) with step by step pictures.

Methi Malai Muttar

Methi Matar Malai (White gravy)

Prep time - under 20 mins (including cleaning methi leaves)
Cook time - under 20 mins
Serves - 2-3

Ingredients needed

Onion -3/4 cup finely chopped
Ginger-garlic paste -1 tsp
Fenugreek leaves/methi leaves -3/4 cup
Milk - 1 cup (low fat milk)
Green peas -1/2 cup

For grinding

Onion - 1 medium size
Cashew nuts - 10-12
Cinnamon -1 inch piece
Cloves -2
Cardamom -1
Green chillies - 2-3 (or as needed)

Fresh cream (dairy cream) for garnishing -2 tbsp (you can use amul cream)

For the seasoning 

Oil or butter  - 1 tbsp
Jeera/cumin seeds - 1 tsp

Preparation

Soak cashew nuts in hot water for 20 minutes.

Cut that 1 onion (given under grinding) into 4 pieces and boil  in water till it changes color. Remove it from water and grind it to a fine paste along with cashew nuts, cinnamon, cloves, cardamon and green chillies.

Boil green peas in water with a little salt and keep it aside.

Wash and clean fenugreek leaves. Sprinkle a little salt water and keep it aside for 15 minutes.

Method

Heat oil in a kadai, add jeera/cumin seeds, when it splutters, add finely chopped onions and saute till they turn translucent.You do not have to brown the onions for this recipe. Then add ginger garlic paste and saute for a few more minutes.

Add methi leaves (squeeze out the water from the methi leaves) and saute until it wilts.


Now add the ground paste and saute till the raw smell goes.

methi recipe

Add a cup of milk, green peas, salt needed and bring it to boil. Adjust the consistency of the gravy by adding water. It should be of saucy consistency. Add fresh cream, mix well and switch off the flame.

Methi muttar malai (white gravy)

Serve hot with naan, roti or parathas. Enjoy preparing this delicious dish and give me your feedback.

Check out more side dishes for chapati 

Methi Recipes 

Methi Pulao 

Vendhaya Keerai sadam (South Indian style)

Methi Paratha 

Vendhya Keerai sambar (coming soon)

If you found this post useful, kindly consider linking to it or sharing it with others or like us on Facebook or follow me on Twitter or join me on Google Plus to keep up to date with Padhuskitchen.

22 comments:

  1. Wow! Looks delicious! Thanx for sharing the recipe!

    ReplyDelete
  2. yummy and creamy veg gravy
    http://great-secret-of-life.blogspot.com

    ReplyDelete
  3. delicious Wanted to do for long time !

    ReplyDelete
  4. Delicious and yummy looking Methi malai recipe. Wonderfully prepared.
    Deepa

    ReplyDelete
  5. Give me that whole bowl, cant take my eyes from ur click, highly inviting.

    ReplyDelete
  6. Delicious gravy.Perfect to have with rotis.

    ReplyDelete
  7. Delicious gravy, kids love for sure!!!

    ReplyDelete
  8. delicious and creamy gravy... mouth watering...

    ReplyDelete
  9. Even i have this recipe in my draft but with little variation.. yummy.

    ReplyDelete
  10. Looks very yummy and delicious. Bookmarked!!

    Spill the Spices

    ReplyDelete
  11. Great recipe! The only one that I could find that didnt involve tomatoes. Love the pics and narration!

    ReplyDelete
  12. Tried this a week back n was on cloud 9, my husband
    Loved this dish.... :)

    ReplyDelete
  13. Honey, I tried this recipe from another website without cardamom, clove or cinnamon as it was not in the recipe. I also omitted green chiles. Everything else was almost the same, and I was somewhat disappointed with it. ( I was comparing it to Haldiram's which is one of my favorite Indian TV dinners- I love their recipe, it is the only one i've ever eaten.) I used half fresh methi leaves and half frozen-is this OK? Also would it be OK to use ALL frozen methi leaves as I did not notice a difference between the 2 in my dish. Thank you so much for your time. Also would a little bit of turmeric hurt in this dish? I love the flavor and health benefits it renders. Namasté.

    ReplyDelete
  14. Your recipes are simple and I am loving your blog ...trying this methi matar malai second time today and I hope it turns out to be delicious just like the first time....

    ReplyDelete
  15. We have tried this recipe several times. It is delicious.It is easy to prepare.

    ReplyDelete

Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.