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Dhaba-Style Methi Malai Matar Recipe
How To Make Dhaba-Style Methi Malai Matar
With the goodness of winter veggies like fenugreek leaves and peas, this methi malai matar shall take you on a delicious ride. If you have been missing dhaba food this season, then you should definitely make this creamy curry at home.
- Total Cook Time 40 mins
- Prep Time 20 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Dhaba-Style Methi Malai Matar
- 3 Cups Methi Leaves (Fenugreek Leaves) , chopped
- 1 cup Green peas (Matar)
- 3 Onions ,cut in four pieces each
- 2 Green Chillies
- 10 Cashew Nuts
- 4 Cloves Garlic
- 1 Inch Ginger
- 1/2 cup Milk
- 1/2 tbsp Coriander Powder (Dhania)
- 1/2 cup Fresh cream
- 1/4 tbsp Cardamom Powder (Elaichi)
- 1/2 tbsp Sugar
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- to taste Salt
- 3 tbsp Ghee/Oil
- For Dry Masala
- 2 Green Cardamom
- 3 Cloves (Laung)
- 1 tbsp Cumin seeds (Jeera)
- 5 Whole Black Peppercorns
- 1/2 Inch Cinnamon Stick (Dalchini)
- 1/2 Mace (Javitri)
- 1 Black cardamom (Badi Elaichi)
How to Make Dhaba-Style Methi Malai MatarHideShow Media
First make the dry masala. Add green cardamom, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace and black cardamom in a blender and make ground spice powder and keep it aside.
Next, add some water in a heavy bottomed pan and let it boil. Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water.
Once it is boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic cloves and keep it aside.
Next, blanch the fenugreek leaves to enhance the colour of the dish. Add methi leaves in hot water in a pan. After a minute, add it to the chilled water for about 2 minutes.
Now drain the water and squeeze out whatever remaining water in methi and keep it aside.
Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes till spice starts releasing oil.
Now add green peas and milk, let it cook for another minute.
Add dry spice powder which we made earlier and coriander powder. Mix it well and cook for another 3 to 4 minutes on medium flame.
Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes.
If you find consistency too thick, you can adjust it by adding milk.
Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more.
The methi malai mattar is ready! Serve hot.