Methi matar malai is basically fenugreek with cream and chickpeas curr Super creamy and sweet little spicy curry. It goes well with chapati or rice.
Dive into the Creamy Delights of Methi Matar Malai: A Must-Try Indian Vegetarian Recipe
In the vibrant landscape of Indian cuisine, where spices meet soulful cooking, there lies a dish so sumptuous, so utterly divine, it transforms an ordinary meal into a feast of flavors. Enter Methi Matar Malai – a creamy, luxurious curry that combines the earthy bitterness of fenugreek leaves with the sweetness of green peas, all swirled into a silky, rich gravy. This dish is a testament to the complexity and versatility of Indian vegetarian recipes, offering a perfect blend of nutrition, flavor, and comfort in every bite.
Ingredients:
•100 gm fresh fenugreek leaves or 1 cup dried kasuri methi
•1/2 cup cream
•1 cup chickpeas
•1 cup water
•1/2 cup cashew nuts, soaked in water
•1 tablespoon butter
•1 teaspoon ginger garlic paste
•1 teaspoon cumin seeds
•1 cinnamon stick
•3-4 black peppercorns
•1-2 cloves
•Salt to taste
Instructions:
1.Start by preparing the fenugreek leaves. If using fresh, chop them finely. For dried kasuri methi, no prep is needed.
2.Boil the fenugreek and chickpeas in 1 cup of water for 5 minutes, then drain.
3.Create a smooth paste by grinding the soaked cashew nuts.
4.In a pan, heat the butter and add cumin seeds, cinnamon stick, cloves, and black peppercorns for that aromatic sizzle.
5.Add the fenugreek and chickpeas, stirring well to blend the flavors.
6.Mix in the cashew nut paste for a rich, creamy texture.
7.Finally, stir in the cream, and simmer on a low flame for 5-7 minutes. If the gravy is too thick, add a little water to reach your desired consistency.
Why Methi Matar Malai Deserves a Spot on Your Table:
This Methi Matar Malai recipe is not just any Indian vegetarian recipe; it’s a journey through the heart of India’s culinary traditions, offering a gluten-free option for those with dietary restrictions. The inclusion of chickpeas adds a twist to the classic recipe, making it even more nutritious and filling. Whether you’re a seasoned Indian cuisine enthusiast or a curious foodie looking for an easy weeknight meal recipe, this dish is guaranteed to impress.
For those seeking to expand their culinary repertoire with healthy, authentic Indian dishes, this Methi Matar Malai recipe is a goldmine. It’s a perfect example of an easy weeknight meal that doesn’t compromise on taste or nutritional value. Fenugreek leaves, the star of the dish, are known for their myriad health benefits, including lowering blood sugar levels and reducing cholesterol. This recipe not only offers a deep dive into the nutritional benefits of Methi Matar Malai but also serves as an introduction to the history of this beloved dish.
Variations and Serving Suggestions:
The beauty of Methi Matar Malai lies in its versatility. For a vegan version, substitute cream with coconut milk and butter with oil. Add paneer or tofu for an extra protein punch. This dish pairs beautifully with naan or rice, making it a versatile option for any meal.
The Final Word:
Methi Matar Malai is more than just a dish; it’s a celebration of Indian flavours, a creamy curry that comforts and delights in equal measure. Whether you’re cooking for one or preparing a feast for friends and family, this recipe promises to be the highlight of your table. Dive into the creamy, dreamy world of Methi Matar Malai and discover why this dish is a cherished gem in Indian cuisine.
Remember, the best dishes are those made with love, so put on your chef’s hat and let the magic of Methi Matar Malai unfold in your kitchen tonight.
Please try my quick recipe.
Methi matar malai
Methi matar malai is basically fenugreek with cream and chickpeas curr Super creamy and sweet little spicy curry. It goes well with chapati or rice.
Servings: person
Calories: 433kcal
Ingredients
- 100 gm fenugreek leaves or 1 cup dried kasuri methi
- 1/2 cup cream
- 1 cup chickpeas
- 1 cup water
- 1/2 cup cashew nuts soaked in water
- 1 tablespoon butter
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3-4 black pepper
- 1-2 cloves
- salt to taste
Instructions
- All ingredients
- Start by preparing the fenugreek leaves. If using fresh, chop them finely. For dried kasuri methi, no prep is needed.
- Boil the fenugreek and chickpeas in 1 cup of water for 5 minutes, then drain.
- pour water out of it
- Create a smooth paste by grinding the soaked cashew nuts.
- In a pan, heat the butter and add cumin seeds, cinnamon stick, cloves, and black peppercorns for that aromatic sizzle.
- Add the fenugreek and chickpeas, stirring well to blend the flavors.
- Mix in the cashew nut paste for a rich, creamy texture.
- Finally, stir in the cream, and simmer on a low flame for 5-7 minutes. If the gravy is too thick, add a little water to reach your desired consistency.
Nutrition
Calories: 433kcal | Carbohydrates: 40g | Protein: 17g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 49mg | Potassium: 553mg | Fiber: 9g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 6mg
