Methi Matar Malai: A Spicy Version with No Malai
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.
Equipment
- Kadhai
- Grinder
Ingredients
- 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.