North Indian curries are always eye catching dishes. Sometimes when I need to use multiple ingredients I feel like not preparing that dish. But finally when I made up my mind and prepared Methi Matar Malai curry, I am tempted to make varieties of North Indian dishes. This Methi Matar Malai curry recipe I learnt from Googling through Rak’s Kitchen and Tarla Dalal’s websites. I read their recipes and combined both of them to prepare a delicious curry out of it. The outcome was awesome. I added Kasoori Methi and Cream which is mentioned in Rak’s Kitchen and added Tomato Puree, Poppy Seeds from Tarla Dalal’s recipe. Instead of using Dry Masala ingredients, I added Garam Masala Powder which I prepared on my own. This enhances the taste to the curry. I prepared Homemade Tandoori Roti on Tawa to savour this Methi Matar Malai curry. I will post the Homemade Tandoori Roti tawa method in future my post. Go ahead, prepare and enjoy this sweetish, slightly sour, spicy delicious Methi Matar Malai curry.
- Chopped Fenugreek Leaves or Methi Leaves – 2 and 1/4 Cups
- Green Peas – 3/4 Cup
- Chopped Onion – 1
- Tomatoes – 2
- Milk – 1/2 Cup
- Fresh Cream – 1/4 Cup
- Sugar – 1/4 tsp
- Oil – 3 Tbsp
- Cumin Seeds or Jeera – 1/2 tsp
- Kasoori Methi or Dried Fenugreek Leaves – 2 pinches (Optional)
Paste Masala Ingredients:
- Onion – 1
- Green Chillies – 4
- Ginger – 1 inch piece
- Garlic – 3-4 pods
- Cashew nuts – 7-8
- Poppy Seeds or Khus-Khus – 1 tsp
Dry Masala Ingredients:
- Cinnamon – 2 small sticks
- Cloves – 4
- Cardamoms – 2
- Peppercorns – 4
OR Use Garam Masala my method – 1/2 tsp
Time to Prepare: 30 min
How to Make Methi Matar Malai Curry:
- Prepare Tomato puree by grinding the chopped tomatoes in a mixer grinder and prepare paste. Filter the seeds in a strainer and keep the tomato puree aside. OR one can blanch (Keeping the Tomatoes in boiling water and remove the skin) the Tomatoes and grind it into a smooth paste.
- Soak the Methi Leaves in salt water for 15 minutes and squeeze the water. This helps to remove the dirt from the leaves and reduces the bitter taste to some extent.
- I used fresh Green Peas. One can use frozen peas. If you are using dried ones, soak the Peas for 8 hours or overnight and cook it in a pressure cooker until it becomes soft.
- Grind all the PASTE MASALA ingredients in a mixer grinder to form a smooth paste. Also grind the Dry Masala Ingredients in a mixer grinder to make soft powder. I used Homemade Garam Masala which I prepared. It has almost all the same ingredients.
- Heat a Tbsp of Oil in a pan, add Cumin Seeds. Once they starts to crackle, add chopped Fenugreek Leaves and fry till it is cooked (without adding water) it may take 5-6 minutes. Transfer this fried leaves to a bowl.
- In a same pan heat remaining Oil, add the chopped Onion and fry till golden brown in color. Now add Tomato Puree, then the ground paste from step 4 and fry for 2-3 minute. Then add the Dry Masala Powder or Garam Masala Powder and fry for a minute.
- Now add Peas, fried Fenugreek Leaves and mix it once with the other ingredients. At this stage add Milk, Fresh Cream, Sugar, Salt, little bit of water.
- Cook the mixture in a low to medium flame until it turns to semi liquid consistency for about 2-3 minutes. Finally add Kasoori Methi to the curry and mix once. Switch off the flame and transfer to a bowl.
Serve Methi Matar Malai Curry with Roti, Chapati, Naan, Kulcha. Always serve hot.
1. Kasoori Methi is optional in this Methi Matar Malai curry. Adding this gives good flavour to the curry.
2. Poppy Seeds are optional, I added just to give the good taste and also it gives thickness to the curry. Cashew nuts are very important, so do not avoid it.
3. It is better to use Fresh Green Peas or the frozen ones as it will cook faster and retain its colour.