Methi Matar Malai Sabzi – Restaurant Style
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
Tools You'll Need
- Pan
- Kadai
- Blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ 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. 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. 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 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.
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Maswadi ani Rassa (मासवडी आणि रस्सा) - Authentic Maharashtrian Recipe
Cuisine
Indian · Maharashtrian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Boondi ki Sabzi
Cuisine
Indian · North Indian
Prep + Cook Time
15 Minutes
Difficulty Level
Easy
Mixed Dal Tadka – Bengali Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Dal Makhani – Punjabi Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Besan ki Sabji | Besan Dumpling Curry
Cuisine
Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Palak Paneer Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...