Methi Malai Matar

• Nutrition Information (Estimated per serving): Calories: 300-350 kcal | Protein: 9g | Carbohydrates: 20g | Fat: 22g

• The Story Behind Methi Malai Matar (History):

   Methi Malai Matar is a rich and creamy North Indian curry from Mughlai cuisine. The name translates to "fenugreek, cream, and peas." It's a luxurious dish that masterfully balances the slightly bitter taste of fresh fenugreek leaves (methi) with the sweetness of peas (matar) and the richness of cream (malai).

  

  
  

• Ingredients (English):

• 1 cup Fenugreek Leaves (Methi), chopped

• 1 cup Green Peas (Matar)

• For White Gravy: 1 Onion (chopped), ¼ cup Cashews, 1 tbsp Melon Seeds.

• For Finishing: 2 tbsp Ghee, ½ cup Milk, ½ cup Fresh Cream (Malai), ½ tsp Garam Masala, Salt to taste.

• Method (English):

• Blanch: Blanch the methi leaves to reduce bitterness. Boil the peas.

• Gravy: Make a smooth paste of the boiled onion, cashews, and melon seeds. Sauté this paste in ghee until fragrant.

• Combine & Cook: Add the blanched methi and boiled peas to the gravy. Add milk and simmer for 5 minutes.

• Finish: Stir in the fresh cream, garam masala, and salt. Cook for another 2 minutes.

Pro Tips & Fun Facts (Tidbits):

• EN: To reduce the bitterness of the methi, you can either chop them and sprinkle with salt, letting them rest for 15 minutes before squeezing out the bitter juices, or you can quickly blanch them in hot water. The cream (malai) should be added at the end on low heat to prevent it from splitting.

  
  

  Instant Pot Method:

• EN: Prepare the white gravy base using "Sauté" mode. Add raw methi, peas, milk, and salt. Pressure cook on "High" for 1 minute. Quick Release. Stir in cream.

• Air-Fryer Method:

• Note: This recipe is not suitable for an Air-Fryer.

  
  

• How To Make It Vegan

• To make this vegan, replace Ghee with oil. Replace the Milk and Cream (Malai) with a rich, blended cashew cream or full-fat coconut milk