Methi Matar Malai: A Spicy Version with No Malai

Methi Matar Malai is one those ubiquitous dishes that you will find on the menu of every “Mughlai” or “Punjabi” restaurant. This dish combines bitter fenugreek leaves with sweet peas in a creamy gravy.

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In days of yore, there were two restaurants famous for Punjabi food in South-Central Mumbai; Pritam Da Dhaba in Dadar and Yogi in Chembur. My first memory of eating Methi Matar Malai was at Yogi. I was fascinated by the rich creamy sweet ‘n’ spicy gravy that was served.

I have tried in many places ever since and I have found that the taste varies from sweet to spicy. This is the spicy version simple because my family is not too fond of sweet gravies.

Traditional Methi Matar Malai uses cream to create a rich gravy. I made this version that does not use Malai but milk and cashew paste to get the rich creamy texture.

Substitute for Cashews: You can substitute cashews with 1/4 cup grated onion. Just saute this onion in 1/2 tsp oil to remove the raw taste before using it to make the paste.

This recipe was first posted in July 2014.

Recipe for a Spicy Version of Methi Matar Malai

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Methi Matar Malai: A Spicy Version with No Malai

Aruna

This is a super simple version of Methi Matar Malai that uses cashews and milk as a substitute for Malai (milk cream) without compromising on taste. It is also a spicy version of this popular Mughlai dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Indian, Mughlai, Punjabi, Vegetarian

Servings 4 People

Equipment

• Kadhai
• Grinder

Ingredients

  

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• 1 Cup Fresh Fenugreek Leaves (60gms)
• 1 Cup Peas (100 gms)
• 3/4 Cup Milk
• 1/4 Cup Water

For the Spice Blend

• 1/2" Stick Cinnamon
• 3 Cloves
• 4 Pepper Corns
• 1 Green Cardamom
• 1/2 tsp Cumin Seeds

For Paste

• 8-10 Cashews (See Notes for using onion as a substitute)
• 1/2" Ginger
• 2 Garlic Cloves
• 2 Spicy Green Chillies

Other Ingredients

• 2 tsp Oil
• 1 tbsp Fresh Cream (Optional; I did not use any)
• Salt to Taste

Instructions

 

Making the Spice Powder

• Over medium heat, in a kadhai or wok, dry roast the cinnamon, cloves, pepper, cumin, and cardamom seeds till the mix becomes aromatic.
• Let the spices cool and grind to a powder.

Making the Paste

• Grind the cashews, ginger, garlic, and green chillies to a smooth, thick paste using about 2 tbsp of water.

Other Preparations

• Chop the fenugreek leaves roughly.

Making the Methi Matar Malai

• In a kadhai or wok, over medium flame, heat the oil.
• Add the fenugreek leaves and stir-fry till the leaves wilt and soften.
• Add the green peas and about 1/4 cup of water.
• Cook covered till the peas soften.
• Now add the cashew paste, spice powder and salt, and cook for a couple of minutes.
• Turn the heat to low, and add the milk.
• Mix well and let the Methi Matar Malai simmer for a few minutes.
• Turn off the heat and let the dish cool a bit.
• If you are using fresh cream, add it now and mix well.

Serving Ideas

• Serve warm Methi Matar Malai with freshly made rotis or pulkas.

Notes

• Add about 1/2 tsp of sugar if you like a touch of sweetness.
• I have found that you do not need any cream because the cashew paste and milk give it the required richness.
• If you don’t like to use cashew, saute 1/4 cup grated onion in 1/2 tsp oil and then grind into a paste with garlic and green chillies.
• I don’t boil the peas beforehand because they become mushy.

Keyword Methi Matar Malai, Vegetarian

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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How to Make a Spicy Methi Matar Malai

1. If You Don’t Want to Use Cashews and Cut Calories Further
   1.  In 1/2 tsp oil, grate 1/4 cup onion till it dries out a bit and the raw smell disappears. Use this paste as a substitute for cashews in step 3.  
2. Making the Spice Powder
   1. Over medium heat, in a kadhai or wok, dry roast the cinnamon, cloves, pepper, cumin, and cardamom seeds till the spices become aromatic and the cumin starts to change colour.
   2. Transfer into a plate to cool and then grind to a powder. If you leave the spices in the hot kadhai, they will continue to roast.
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3. Making the Paste
   1. Now grind the cashews (or roasted onion paste), ginger, garlic, and green chillies to a smooth, thick paste using about 2 tbsp of water. If you use the same grinder as you used for the spice powder, this paste will absorb the leftover flavours of the spice powder. If you are using onion, you may need to use less water.
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4. Other Preparations
   1. Chop the fenugreek leaves roughly. This helps to release the bitter flavour of the fenugreek leaves and adds a lovely flavour to this dish. You can keep leaves whole as well.
5. Making the Methi Matar Malai
   1. In a kadhai or wok, over medium flame, heat the oil and add the chopped methi leaves.
   2. Stir-fry till the methi leaves wilt.
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   3. Next, add the green peas and about 1/4 cup of water.
   4. Cook covered till the peas and the methi leaves have softened.
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   5. Now add the cashew paste, spice powder and salt, and cook for a couple of minutes.
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   6. Turn the heat to low, and add the milk.
   7. Mix well and let the Methi Matar Malai simmer for a few minutes.
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   8. Turn off the heat.
   9. If you are using fresh cream, add it now and mix well.
6. Serve warm Methi Matar Malai with freshly made rotis or pulkas.

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