Methi Malai Matar is a gently spiced thick curry which is popularly cooked in North India especially Punjab. This classic Punjabi dish is full of succulent green peas and the zing of fenugreek, complemented by the spiced, creamy and fragrant sauce.
The Punjab region in India has always relied heavily on local seasonal produce like fresh vegetables and dairy and it is no wonder that the Methi Matar Malai is an epitome of Punjabi style of cooking. It is usually enjoyed during winters due to the availability of the ingredients and the creaminess of the dish. Saying that, it can be enjoyed anytime of the year!
The unique combination of methi, matar and malai together with addition of onion, garlic, cashew nuts and spices makes an awesome flavourful dish. The origins of Methi Matar Malai are lost in the mists of time, but it has long been a family favourite as a mild and healthy meal for children as it is stuffed of iron-rich methi and protein-packed cashew nuts.
Methi (fenugreek) is a green leafy vegetable like spinach grown in countries across the globe, but the majority is cultivated and consumed in India. Methi leaves have a light, sweet aroma with a mild grassy, and slightly bitter flavour with notes of fennel. The health benefits of fenugreek are uncountable, commonly used to reduce inflammation inside the body, help improve blood sugar, and to help reduce digestive problems. Methi contains many powerful antioxidants which have great health benefits. Methi is also laced with iron, copper, vitamin C, potassium, fibre, and manganese.
The most complex part of the recipe is getting rid of most of the bitterness from the fenugreek. The finished dish should keep a hint of bitterness to balance out the sweetness of the peas, cream and spices, but not enough to overpower it.
This is a versatile dish which can be served with any Indian bread or rice. Perfect flavour combinations and healthy dish.
