Monday 9 April 2018

Methi Matar Masala


Methi or fenugreek leaves is not everyone's favourite dish to eat, because of its slightly bitter taste and if not cooked well once, it leads to an aversion for this leafy vegetable every time. However  when cooked well with the right ingredients, it tastes finger licking. I like to make two dishes with methi. One is parathas and the other dish is Methi Matar Malai. 

Methi Matar Malai is a delicious Indian dish of green peas in a creamy, rich sauce, always found on vegetarian restaurant menus. It can be very rich  and heavy however I try to make it less creamy yet  not compromising on flavour.


  • 1/2 bunch of methi leaves 
  • 1 cups green peas
  • I tsp  ginger garlic paste
  • 2 whole slit green chillies
  • 1 medium onion 
  • 1/2 tsp red chilli powder
  • A bowl of 2 tsp  fresh cream and 2 tsp curd 
  • 1/4 tsp turmeric
  • 1 tbsp vegetable oil
  • 2 tsp garam masala
  • Salt to taste 
  • 2 pieces of Cinnamon.
  • 2 tbsp tomato puree

    Note if puree is not handy you can use a tomato instead.


    1. Clean and wash the methi leaves, Chop them up roughly.

    2.  Heat oil in the pan, add cinnamon sticks, chopped onions, ginger garlic paste and slit green chillies to it.  Saute everything until the onions turn translucent and just start to brown.

    3. Add the Methi leaves to the pan and stir, the methi will start to leave water.

    4. Now add the tomato puree, other spices, salt and cover with a lid for 5 minutes.

    5. Add the boiled green peas and continue stirring.

    6. When the dish is drying up, you should add the curd/malai mixture, stirring it in slowly on low gas for two minutes or so. 

    7. Do not overcook it, as curd may curdle and get lumpy.

    8. Now this dish can be enjoyed with roti or even ghee rice.

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