Methi Matar Malai Sabzi – Restaurant Style
Recipe Summary
- This recipe demonstrates how to make a restaurant-style Methi Matar Malai Sabzi at home. It involves preparing a rich, creamy gravy base with sautéed onions, tomatoes, cashews, and spices, which is then combined with fresh fenugreek leaves and green peas, and finished with fresh cream for a delightful flavor.
All Ingredients - For Sautéing & Grinding
- Oil 2 tablespoons
- Black Cardamom (Badi Elaichi) 1
- Green Cardamom (Hari Elaichi) 2
- Cinnamon Stick (Dalchini) 1 inch
- Cashews 8-10
- Ginger 1 inch piece
- Onions 2, chopped
- Tomatoes 2, chopped
- Green Chilies 2
- Salt a little
All Ingredients - For Gravy
- Butter 1 tablespoon
- Cumin Seeds (Jeera) 1 teaspoon
- Turmeric Powder (Haldi) 1/2 teaspoon
- Kashmiri Red Chili Powder 1 teaspoon
- Fenugreek Leaves (Methi) 1/2 cup, chopped
- Boiled Green Peas (Matar) 1 cup
- Coriander Powder (Dhaniya Powder) 1 teaspoon
- Cumin Powder (Jeera Powder) 1/2 teaspoon
- Salt to taste
- Fresh Cream (or Malai) 1/4 cup
- Garam Masala 1/2 teaspoon
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Whole Spices and Cashews
In a pan, add 2 tablespoons of oil. Once the oil is hot, add 1 black cardamom, 2 green cardamoms, 1 inch cinnamon stick, and 8-10 cashews. Lightly roast them until fragrant.
Step 2: Sauté Aromatics and Vegetables
Add 1 inch ginger piece and 2 chopped onions to the pan. Sauté until the onions become soft. Then, add 2 chopped tomatoes, 2 green chilies, and a little salt. Mix all ingredients well.
Step 3: Cook and Cool the Mixture
Cover the pan and cook the mixture until all the vegetables are soft. Once cooked, remove from heat and let the mixture cool down completely.
Step 4: Blend into a Fine Paste
Transfer the cooled mixture to a blender. Add a little water and blend it into a fine, smooth paste.
Step 5: Prepare Fenugreek Leaves
Take 1/2 cup of fenugreek leaves, pluck them from their stems, wash them thoroughly, and then finely chop them.
Step 6: Temper Spices in Butter
In a kadhai, add 1 tablespoon of butter. Once the butter has melted, add 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder. Mix well to combine the spices with the butter.
Step 7: Sauté Fenugreek Leaves
Add the finely chopped fenugreek leaves to the kadhai. Sauté them on a low flame for until they are slightly cooked and fragrant.
Step 8: Add Blended Paste and Cook
Pour the prepared masala paste from the blender into the kadhai with the fenugreek leaves. Mix well and cook for , allowing the flavors to meld.
Step 9: Incorporate Peas and Dry Spices
Add 1 cup of boiled green peas, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and salt to taste. Mix all the ingredients thoroughly.
Step 10: Simmer the Gravy
Cover the kadhai and let the sabzi simmer for another , allowing the peas to absorb the flavors of the gravy.
Step 11: Finish with Cream and Garam Masala
Finally, add 1/4 cup of fresh cream (or milk malai) and 1/2 teaspoon of garam masala to the sabzi. Mix gently until well combined.
Step 12: Serve Hot
The restaurant-style Methi Matar Malai Sabzi is now ready. Serve it hot with roti, paratha, or naan for a delicious meal.
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