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Methi Malai Matar

February 10, 2016 By Vidya Srinivasan 32 Comments

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DSC02435Methi malai matar is a rich and creamy malai with makes a flavorful side dish for roti, rice variety etc.

Having a guest is always exciting, today we have Jayashree from Evergreendishes. Blogging has given me many good friends around, Jayashree is one among them. She is very encouraging. Couple of months back she shared my Sweet Kozhukattai in her Ganesh Chaturthi Special recipe:-) I enjoy visiting her space and like her recipes.  

I was delighted when Jayashree wanted to write a piece for me. She suggested few recipes as I have already posted it. I am glad when told she is writing Methi Malai gravy. Healthy, rich and tasty. Jayashree sent me the recipe two weeks ago, but I was little sick and couple of scheduled recipes delayed this yummyMethi Malai Matar. Without any further postpone over to Jayashree:-)

 Hello, I am Jayashree from www.evergreendishes.com and glad to guest post on my dear friend Vidya’s blog. Vidya is a good friend of mine who has many wonderful dishes on her blog and most of them are south indian. They are kind of cooking which I relish or cook more often at home. I recently saw a guest post on her blog and soon decided to write one. Thankyou Vidya, for showcasing my recipe here.

Today, I am presenting a North Indian dish. This cuisine is loved by one and all. The sabzis prepared are various kind , some with paneer, others with kofta while few others are assorted veggies. Here is one such side dish, Methi malai matar a popular dish found in most restaurants. This is aromatic, tasty and also rich in calories as it has a blend of cashewnuts and cream.

This is ideally served with roti or nan. But can be served with chapati or phulka too.

A few facts :
Methi or fenugreek leaves is rich in iron along with calcium and potassium. It helps in combating anemia. It helps to control the level of blood sugar. It also helps in the functions of kidney. It helps in reducing the blood cholesterol. It helps to throw the waste from the body.
It may be not known to many, but green peas are also considered as one of the healthiest food in the world. They are store house of Vitamin K, manganese and Vitamin B. It is rich in fibre and helps combat many diseases. It helps to prevent osteoporosis. It has properties of anti-aging, anti- inflammatory.

With so many benefits, do use these green veggies in your cooking. Fenugreek leaves is available in all seasons. Green peas are seasonal, but you can store them in the freezer. Now, without much ado, over to the recipe.

Methi Malai Matar

Healthy and yummy methi malai Matar gravy. Tastes great with roti/rice
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Methi leaves of 2 clusters
  • Green peas 1 bowl 100 grams
  • Onion 1
  • Fresh cream 1 cup 200ml
  • Cardamom 3
  • Cloves 3
  • Ginger ½ inch
  • Green chilly 1
  • Cashewnut 5
  • Milk ½ cup
  • Garam masala powder ½ tsp
  • Chilli powder ½ tsp
  • Oil 2tbsp
  • Salt to taste

Instructions

  • Cut onion into chunks.
  • Boil peas and keep aside.
  • Chop the methi leaves and wash it well. A little salt will help remove all the dirt from it.
  • Take two teaspoon of oil in a pan and add the cloves, cardamom and cashew. Saute and then put green chilly and onions to it. Let cook for sometime.
  • When cool, grind it to a paste.
  • Take oil in a pan, and sauté the paste on a low flame. Add methi leaves and sauté for sometime. The colour changes and the oil is seen at the sides, add salt, chilli powder and garam masala powder.
  • Put the fresh cream and mix well.
  • Add the boiled peas.
  • Finally, add milk and give a stir. Let boil for sometime.
  • Serve hot with roti or nan.
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Notes

1. If you are using dry peas, you need to soak them overnight and cook them in a pressure cooker.
2. Tf you can use frozen peas, use the smaller variety, they are sweeter in taste.
3. If you are using home made cream, whip it well.
4. Adding all these ingredients is mandatory to get a good taste of the dish
5. Frozen Methi leaves can be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Methi leaves of 2 clusters
Green peas 1 bowl,100 grams
Onion 1
Fresh cream 1 cup,200ml
Cardamom 3
Cloves 3
Ginger ½ inch
Green chilly 1
Cashewnut 5
Milk ½ cup
Garam masala powder ½ tsp
Chilli powder ½ tsp
Oil 2tbsp
Salt to taste

Method :

  • Cut onion into chunks.
  • Boil peas and keep aside.
  • Chop the methi leaves and wash it well. A little salt will help remove all the dirt from it.
  • Take two teaspoon of oil in a pan and add the cloves, cardamom and cashew. Saute and then put green chilly and onions to it. Let cook for sometime.
  • When cool, grind it to a paste.
  • Take oil in a pan, and sauté the paste on a low flame.  Add methi leaves and  sauté for sometime. The colour changes and the oil is seen at the sides, add salt, chilli powder and garam masala powder.
  • Put the fresh cream and mix well.
  • Add the boiled peas.
  • Finally, add milk and give a stir. Let boil for sometime.
  • Serve hot with roti or naan

DSC02435

Filed Under: Poriyal | Curry | Fry, Side Dish Tagged With: chappati, for, green, healthy, recipes, resturant, roti, side, side dish recipes for chapathis or rotis, style, Tmf, vidya

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Comments

  1. Aruna Panangipally says

    February 10, 2016 at 22:33

    Lovely post and one of my favourite dishes. I also get to meet a new blogger 🙂

    Reply
    • jayashree says

      February 12, 2016 at 22:46

      Thankyou so much Aruna

      Reply
  2. Shweta says

    February 10, 2016 at 22:51

    Hi,
    You wrote in step 3 to wash the methi leaves but nowhere in next steps you added it ! 😀
    I guess once the masalas are added you add methi first and gradually the peas 😉

    Reply
    • Vidya Srinivasan says

      February 11, 2016 at 16:23

      Thanks for pointing it out Shweta. I will ask Jayashree and update it

      Reply
    • jayashree says

      February 12, 2016 at 22:47

      Thanks Shweta

      Reply
  3. Bharani says

    February 11, 2016 at 01:31

    delicious 🙂

    Reply
    • jayashree says

      February 12, 2016 at 22:48

      Thanks Bharani

      Reply
  4. Eat2Health Blog says

    February 11, 2016 at 03:17

    We’ve never tried methi malai matart, but looks absolutely delicious! We love learning about new dishes so thanks for sharing! 🙂

    Reply
    • jayashree says

      February 12, 2016 at 22:52

      Thankyou Eat2HealthBlog

      Reply
  5. BIkram Mann says

    February 11, 2016 at 03:36

    ooh thank you Jayshree so much for this lovely recipe .. looks yummmmmy

    Reply
    • jayashree says

      February 12, 2016 at 22:52

      Thankyou Bikram Mann

      Reply
  6. Priya says

    February 11, 2016 at 04:32

    This recipe stays always in my list when I got fresh fenugreek leaves from market… Classy dish I must say

    Reply
    • jayashree says

      February 12, 2016 at 22:53

      Thankyou Priya

      Reply
  7. Antonia says

    February 11, 2016 at 07:36

    Looks delicious Jayashree!

    Reply
    • jayashree says

      February 12, 2016 at 22:53

      Thankyou Antonia

      Reply
  8. srividhya says

    February 11, 2016 at 15:45

    Great share by Jeyashree. 🙂 Love the M’s.. methi, malai and mattar

    Reply
    • jayashree says

      February 12, 2016 at 22:54

      Thankyou Srividhya

      Reply
  9. Bouesso says

    February 11, 2016 at 17:58

    It’s very good and delicious methi, malai and mattar !

    Reply
    • jayashree says

      February 12, 2016 at 22:55

      Thankyou Bouesso

      Reply
  10. beena.stephy says

    February 11, 2016 at 20:35

    Delicious and healthy

    Reply
    • jayashree says

      February 12, 2016 at 22:55

      Thankyou Beena

      Reply
  11. Swapna says

    February 11, 2016 at 22:37

    Look so creamy and yummy,Vid…

    Reply
    • jayashree says

      February 12, 2016 at 22:56

      Thankyou Swapna

      Reply
  12. CHCooks says

    February 12, 2016 at 01:00

    Delicious 🙂

    Reply
  13. jayashree says

    February 12, 2016 at 03:06

    Thankyou Vidya for posting it.

    Reply
  14. Loretta says

    February 12, 2016 at 05:18

    Will definitely be trying out this recipe, I don’t have the fresh methi, but the dried instead. It looks lip-smackingly delicious. 🙂

    Reply
    • Vidya Srinivasan says

      February 12, 2016 at 16:42

      Loretta, dried Methi can’t be substituted dear. Check in Indian store for fresh Methi leaves:-)

      Reply
    • jayashree says

      February 12, 2016 at 22:58

      Yes, Loretta, dried methi changes the taste

      Reply
  15. Freda @ Aromatic essence says

    February 12, 2016 at 14:32

    Delicious!! One of my favorite veg dishes 🙂

    Reply
    • jayashree says

      February 12, 2016 at 22:59

      Thankyou Freda

      Reply
  16. Mullai Madavan says

    February 18, 2016 at 10:46

    Looks delicious, nice gravy for hot chapatis!

    Reply

Trackbacks

  1. Peas Pulao | Matar Pilaf | Frozen Pattani Pulav says:
    July 14, 2017 at 17:47

    […] be it for gravy like Aloo Matar, green peas gravy, mushroom peas masala, cauliflower peas masala, methi malai matar or peas based dishes like Peas curry, peas sundal it will make everything yum and […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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