Indian · serves 2

Methi Malai Matar

Slightly bitter, slightly sweet, very creamy. Tastes like a restaurant dish nobody makes at home.

35 min Some work Vegetarian

Ingredients

  • 3 cups methi leaves, chopped
  • 1.5 cups peas
  • 1 onion
  • 12 cashews
  • 2 green chillies
  • 1/2 cup cream
  • 1/2 tsp cardamom powder
  • 1 tsp sugar
  • 3 tbsp ghee

Method

  1. Salt the chopped methi, rest 10 minutes, then squeeze the water out hard. That removes the harsh bitterness and keeps the good one.
  2. Blend onion, cashews and green chillies with a little water.
  3. Ghee, then the paste — cook 10 minutes on low without browning.
  4. Methi in, fry 5 minutes so the raw smell goes.
  5. Peas, salt, sugar, 1/2 cup water. 6 minutes.
  6. Cream and cardamom off the heat.

Questions people ask about Methi Malai Matar

How long does Methi Malai Matar take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of methi in Methi Malai Matar?

Use spinach plus 1 tsp crushed kasuri methi. You lose the bitterness, which is most of the point, so use both.

Can I make Methi Malai Matar ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Methi Malai Matar vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Methi Malai Matar?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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