Methi Malai Matar Dhaba Style

The delicious Methi Malai mutter which is  rich and creamy onion-tomato based North Indian curry, with mild sweet taste and flavor of true Indian spices. Make this one for your festive meals or any special occasion, and I am sure your guests will wipe their plate clean. This one is also a popular option at North Indian dhabas. You can also make different variations of this methi recipes such as you can add tofu or paneer, dum aloo etc.

During winter season, when you want to plan Punjabi dinner menu for guest, and you want to prepare something that can be done with less pre-preparation, then methi matar malai is best option for you. You can also find another North Indian recipe such as  malai kofta.

Tips

The spiciness of this curry is only depends on amount of green chillies. So adjust according to your taste.

You can substitute cashew nut with blanched almonds.

You can also use frozen green pea for this recipe.

Do not add too much turmeric powder to your curry as it's changes colour of the gravy.

 

How to reduce bitterness from Methi leaves?

If you are using fresh methi Leaves for delicious Methi mutter malai, firstly pluck methi leaves from the stem. Wash and Chop the methi leaves.

Now add a little salt, give it a nice mix and let it sit at room temperature for about 10 to 15 minutes. Then, squeeze the methi leaves using your hands and it is ready to use in the recipe.

METHI MALAI MATAR DHABA STYLE

 Recipe card for methi malai matar dhaba style recipe:

METHI MALAI MATAR DHABA STYLE PREP TIME: 10 MINUTES                  COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS 11/2 cup or 250 gm fresh methi leaves (fenugreek leaves) 1½ cup boiled green peas (you can use frozen peas) 1-2 tablespoon oil 1 teaspoon cumin seeds 1 bay leaf (tej patta) 1 Cinnamon stick (dalchini) 2 Green Cardamom 4 Black Cardamom 2  medium size onion – roughly chopped 2 medium size tomatoes- roughly chopped 2 Green chillies 1 teaspoon ginger garlic paste or finely chopped 1 inch ginger and garlic ½ cup fresh cream (malai) Salt as required SPICES: 1 tablespoon Coriander Powder 2 teaspoon Kashmiri Lal Mirch Powder A pinch of turmeric powder INSTRUCTIONS: Pluck the methi leaves, measure them as 1½ cups. And wash them well.  Now, finely chopped the methi and keep it aside. Take a separate vessel and boil the green peas in water until soft. If you are using frozen green peas, boil them for 5 minutes in hot water. On the other hand, heat 1 tablespoon oil in a pan. Add finely chopped methi leaves and saute on a high flame.  After 1 to 2 minutes, take it out. In the same pan, heat 2 tablespoon oil and add cumin seeds and let them splutter. Now, add chopped onion, garlic, ginger, cashew nuts and green chilli. Mix well and cook it. Fry for few minutes until translucent. Now, add roughly chopped tomato and salt and mix well. Cover with lid and cook on low flame until tomatoes become mushy. In the same pan, heat up oil and add cumin seeds and let them splutter. Now, add tomato puree or grated tomato. Now, add turmeric powder, red chilli powder, cumin powder and coriander powder. Cover with lid and cook until oil separates from the sides of the pan. Once the oil leaves from sides, add methi leaves boiled green peas.  Mix well and cook covered for 2 minutes or until peas become soft. Then add homemade malai/fresh cream and mix well. Cook for a minute then switch off the flame. This delicious dhaba style Methi Matar Malai serves with naan, paratha and roti.

How to make methi  Malai mutter dhaba style with step by step photo

1. Pluck the methi leaves, measure them as 1½ cups. And wash them well.

2. Now, finely chopped the methi and wash properly and keep it aside.

3. Take a separate vessel and boil the green peas in water until soft. If you are using frozen green peas, boil them for 5 minutes in hot water.

4. On the other hand, heat 1 tablespoon oil in a pan.

5. Add finely chopped methi leaves and saute on a high flame.

6. After 1 to 2 minutes, take it out.

7. In the same pan, heat 2 tablespoon oil and add cumin seeds and let them splutter.

8. Now, add chopped onion, garlic, ginger, cashew nuts and green chilli. Mix well and cook it.

9. Fry for few minutes until translucent.

10. Now, add roughly chopped tomato and salt and mix well.

11. Cover with lid and cook on low flame until tomatoes become mushy.

12. In the same pan, heat up oil and add cumin seeds and let them splutter.

13. Now, add tomato puree or grated tomato.

14. Now, add turmeric powder, red chilli powder, cumin powder and corainder powder.

15. Cover with lid and cook until oil separates from the sides of the pan.

16. Once the oil leaves from sides, add methi leaves boiled green peas.

16. Mix well and cook covered for 2 minutes or until peas become soft.

17. Then add homemade malai/fresh cream and mix well. Cook for a minute then switch off the flame.

18. This delicious dhaba style Methi Matar Malai serves with naan, paratha and roti.

Tips

 

• The spiciness of this curry is only depends on amount of green chillies. So adjust according to your taste.
• You can substitute cashew nut with blanched almonds.
• You can also use frozen green pea for this recipe.
• Do not add too much turmeric powder to your curry as it's changes colour of the gravy.