Friday, November 25, 2011

Methi Malai Matar (Without Malai)

With the onset of winter, markets are flooding with my favorite greens, Methi leaves or Fenugreek. I simply love the flavor and aroma that it imparts. These can be used to make theplas, pooris, curries etc.

Methi malai matar, is a rich, creamy and yummy accompaniment to rotis, parathas or naans. Tried this recipe for the first time during my college days in a restaurant and I was bowled over by its taste and especially the flavorful aroma. Since then I used to order it almost everytime I visited a restaurant. Then after marriage, I once saw this packet, with the label Methi Malai Matar and it immediately caught my attention. On going through the instructions at the back, came to know that this yummy curry could be made easily at home, by just adding chopped fenugreek and boiled fresh green peas to the contents of the packet. So immediately bought and made it the same day. But alas! the taste wasn’t anywhere near what I expected. So there went my attempt to have my favorite curry at home 

A few days later, I saw the recipe on a cookery show in T.V noted it down and made it with a few changes. The curry turned out to be a super hit. Since this curry is loaded with the richness of cream, I wanted to make it in such a way that it is tasty yet a little lower in calories and came upon this particular recipe which does not use cream at all. So here comes the recipe:

Serves: 4

What you’ll need

1. Fenugreek leaves – 3 to 4 cups
2. Fresh or Frozen Green Peas – 1 Cup
3. Onion – 3 Medium, finely chopped
4. Green Chilly – 1 or 2 slit
5. Garlic – 1 clove, finely chopped
6. Ginger – a small piece, grated
7. Cashew nuts – a fistful, (about 20 whole)
8. Milk – 2 cups
9. Cumin Seeds – 1 tsp
10. Oil – 1 tbsp
11. Butter – 1 tsp
12. Coriander powder – 1 tsp
13. Pepper Powder – ½ tsp
14. Garam Masala Powder – ½ tsp
15. Sugar a pinch
16. Salt to taste


1. Soak the cashew nuts in hot water for about 5 to 10 minutes. Remove from water, pulse it for a minute so that the cashew nuts are powdered well. Now add about ¼th cup of milk and grind it into a smooth paste.
2. Boil the green peas in water and keep aside.
3. Wash the methi leaves well, and roughly chop it.
4. Heat a Kadai with oil and butter, add cumin seeds.
5. Now add chopped onions, fry till translucent. Next add in the finely chopped garlic, grated ginger and slit green chillies. Saute till the raw flavor disappears or till the onions start browning.
6. Now add the chopped fenugreek leaves and sauté till the leaves wilt, for about 3 to 4 minutes.
7. Next add the boiled peas, pepper powder, coriander powder and sauté for about 30 secs.
8. Pour in the ground cashew paste and stir well. Add salt to taste. Also add the remaining milk, sugar and garam masala. Let this simmer for a few minutes. Keep stirring once in a while else the gravy may burn.
9. Adjust consistency by adding little water or milk if required.

That’s it creamy and yummy curry is ready. Serve it with some hot rotis or parathas.

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Also linking this to Winter Carnival at Tickling Palates and Only Curries hosted by Kamalika.


The Pumpkin Farm said...

all time favorite, but i guess, you could use only malai instead of milk to balance the richness yet get the same taste, no?

Gayathri Kumar said...

Looks so inviting...

Vatsala. said...

I was looking for the malai less version of this dish...bookmarked it.
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vaishali sabnani said...

we also use magaz tari and poppy seeds with makes it real rich ..u cud minus the milk n add a little malai..n top with kasoori methi...That's my restaurant just try..though the dish made by u is tempting too....

Santosh Bangar said...

creamy flavoured veg is tempting

faseela said...

Wow so tempting........from the intro itself i am drooling here.........superb dear...

Radhika said...

I'm waiting for the peas to start to try out these dishes. Very good one and low cal too.

Anonymous said...

yummilicious and creamy.
indu srinivasan

Padhu Sankar said...

Looks yummy!

Kalyani said...

ooh this is awesome Kaveri.. one of my fav to go with Rotis.. Will try this low fat version soon :) Thanks for posting ! bookmarking this..

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Suja Manoj said...

Looks creamy and rich..tempting curry

Aarthi said...

looks great..

Vardhini said...

Looks yummy and perfect with rotis.

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Jayanthy Kumaran said...

wow...super tempting n healthy..;)
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khushi said...

its super delicious Kaveri......a nice idea to avoid malai
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Sangeetha M said...

curry looks rich and inviting...i too prefer rich creamy curry without cream...looks great !!

Cool Lassi(e) said...

Looks like a healthy alternative to the rich methi malai mattar!

Padmajha said...

Looks delicious and creamy...

Priya Suresh said...

Methi malai mattar looks absolutely rich and super delicious..

Priya Srinivasan - I Camp in My Kitchen said...

Rich and Creamy!!!!

saffronstreaks said...

methi matar malai sans malai sounds interesting..very yummy and creamy..lovely prep

Archana said...

Cool man. I love this one . Bookmarked.

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veena said...

Just bought some peas.....loos so good....will try it out

Suma Gandlur said...

Just pass it on, I can have it with my rotis. :)

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