Methi matar malai is another one of the famous north Indian curries. It combines the flavors of three very nutritional ingredients, green leaves of methi, the all purpose and all season green peas and the richness of malai. What results is an amazing mouth-watering curry dish which goes well with either naan/ roti and also with white rice. Methi like other green leaves is an excellent source of iron. This dish is a good option for your kids. The dish is loved by them as the malai covers the slight bitter taste of the green leaves. Bring methi matar malai as a regular curry option in your week to give the right proportion of iron to your family. It is also a good option for your lunch or dinner buffet spread when you are hosting guests or just as a stand-alone dish. Here is a simple recipe to make methi matar malai.
Ingredients needed for Methi Matar Malai
- Methi leaves – 1 cup
- Peas – 1/2 cup
- Oil – 2 tbsp
- Onion – 2 (sliced)
- Tomato – 1 (chopped)
- Cashewnuts – 2 tbsp
- Salt to taste
- Red chili powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Fresh cream -1/2 cup
How to make Methi Matar Malai
- Wash and chop the methi.
- Boil the methi leaves and peas with a little water.
- Drain and keep aside.
- Boil onions in water for 5 minutes.
- Make a paste of boiled onions, tomato and cashewnuts.
- Heat oil in a pan.
- Cook the onion paste for 5 minutes.
- Add salt, red chili powder and garam masala powder.
- Cook for a minute.
- Add fresh cream and boiled methi leaves and peas.
- Cook for 5 minutes.
- Serve hot with naan.
