veg dish for dinner | methi matar malai is a north Indian curry that is used for Indian flatbreads like chapati, naan, parathas, phulka, etc. This curry has opted for children as well as adults. In this dish, we will be using cream to make this curry so delicious. And also the bitterness of the methi leaves/ fenugreek leaves also got vanished due to the addition of cream/ malai. This curry must be thick rather than runny because the curry used for rotis must be thick.

Methi means fenugreek leaves, matar means green peas, malai is cream. Altogether giving you nice, tasty as well as healthy curry. I have added 1/4 cup of cream to just give the creaminess to the curry. adding much cream may give the curry more creamy but it will dominate all other flavors of the curry. So adding a moderate amount of cream won’t affect the aromatic of the curry

Video Recipe for veg dish for dinner | methi matar malai:

I have used frozen peas here, If you are using fresh peas instead, Give enough time to get cook while sauteeing the peas. Make sure you ground the paste finely, thereby we will get smooth textured, creamy curry at the end. After finish cooking the curry, transfer it to a serving bowl immediately to get rid of thickening the curry further.

Let us get into the recipe of veg dish for dinner | methi matar malai

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veg dish | methi matar malai

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Side Dish

Cuisine: Indian, North Indian

Ingredients Method

Ingredients

For sauteeing and grinding:

1 tbsp oil
1 onion(chopped)
2 garlic
1 inch ginger
¼ cup cashews
1 tsp poppy seeds

For making curry:

2 tbsp oil
1 tsp cumin seeds
1 bay leaf
1 inch cinnamon
2 green cardamom
1 cup peas (frozen / fresh peas)
1 ½ cup methi leaves (chopped) (100 gram) fenugreek leaves/ vendhaya keerai)
½ tsp Kashmiri red chilly powder
½ cup water
¼ cup malai (cream)
¼ tsp garam masala
salt to taste

Method

For sauteeing and grinding:

Heat 1tbsp of oil in a pan, add in 2 garlic and 1 inch ginger, saute for a while until onion becomes glossy
and add ¼ cup of cashews, saute for a minute.
Let this mixture cool down completely, and then transfer it to a blender jar
blend it into a fine paste with little water and keep it aside.

For making curry:

Heat 2 tbsp of oil in a pan, add 1 tsp of cumin, 1 bay leaf, 1-inch cinnamon, 2 cardamoms, let this slightly roasted in oil
Next, add 1 cup matar (fresh peas/ frozen peas), saute for 2 minutes
Now add in 1½ cup of chopped methi leaves (fenugreek leaves), and ¼ tsp of salt. saute for 2 minute
Add in the ground paste and ½ tsp of Kashmiri Red chilly powder, mix well
Pour in ½ cup of water and mix well
Cover and cook for 7-10 minutes on medium flame or until the peas got cooked well (stir at regular intervals)
Open the lid and add in ¼ cup of (malai) fresh cream and ¼ tsp of garam masala. Give a nice mix
Again cover and cook for 1 minute on low flame, and turn off the flame
Transfer into serving bowl