The specialty of Methi Matar Malai lies in its smooth, creamy, and delicious gravy. Cashews and fresh cream play the most important roles in its preparation. Start by finely grinding 8-10 soaked cashews with a little milk or water. This paste gives the gravy a velvety and heavy texture.
Heat ghee or oil in a pan and crackle cumin seeds. Then add finely chopped onions, ginger-garlic paste, and green chilies, and fry until the onions turn golden. Once the onions are ready, add the prepared cashew paste and cook on low heat for 2-3 minutes. Now, let's learn all the steps of this recipe in detail.
Remove the bitterness of fenugreek and make the dish taste perfect.
The mild bitterness of fenugreek can often spoil the taste, which is why many people dislike it. But this problem isn't present at all in dhaba-style methi matar malai—thanks to a simple solution:
First, lightly fry the chopped fenugreek leaves in a little oil or ghee for 2–3 minutes. This eliminates most of the bitterness and enhances the flavor.
Set the roasted fenugreek leaves aside. Now it's time for the gravy—add turmeric, coriander powder, garam masala, and salt to the cashew mixture. After frying the spices for about half a minute, add milk and cream and simmer over low heat until the gravy thickens slightly.
Finally, give it a dhaba-like finish, making the taste even more amazing.
When the gravy has cooked and begins to release oil, add the pre-roasted fenugreek leaves and boiled green peas. If you're using frozen peas, there's no need to boil them separately. Let the curry simmer for 5–7 minutes, allowing the fenugreek, peas, and cashew nuts to meld into the gravy, creating a rich flavor.
For a dhaba-style color and aroma, add a little Kashmiri red chili powder to a teaspoon of oil and drizzle it over it as a tempering. This not only enhances the color but also enhances the aroma.
Finally, sprinkle with finely chopped coriander leaves and serve the fenugreek matar malai with hot naan, parathas, masala roti, or rice. Its creamy texture and amazing taste will delight your guests, not just like any dhaba or restaurant dish, but even better.
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