Pakistan, India – Methi Matar Malai (Fenugreek with green peas and Cream)
by Usama Tariq
Methi Matar Malai Gravy or fenugreek green peas gravy is the special and very common cuisine in Pakistan. This dish is a seasonal dish in Pakistan. Most people made this dish in the winter season and enjoy its taste and fragrance. When we talk about the taste it is slightly sweet in taste because of the usage of cream. On the other hand, when we talk about its aroma and fragrance, it is such a mouth-watering and delightful. This dish does not use a bundle of spices however, it uses some common spices like Garam Masala Powder, Coriander Powder, Red chili powder, etc. There are three main ingredients which are Methi (fenugreek), Matar (Green Peas), Malai (Cream). The fragrance and aroma come from the main thing which is fresh fenugreek. It is rich in nutritional diets and healthy diets as well. This dish has many benefits number one and the main benefit is its richness in nutrition and healthy diets, another benefit is very growthful for kids if you want to feed them. It is available at many restaurants and dhabas but you can make it at your own home by following these easy steps that I will mention in the cooking procedure section.
Taste and Importance of this dish
When we talk about the taste of this dish in Pakistan, that is very delicious and slightly sweet but in Punjab fenugreek have many verities like Punjabi’s people make fenugreek with potatoes, with chicken, meat, etc. Every verity has its own taste. This dish is very popular among Pakistani people but not in Pakistani people it is famous too all across Asia. So, that’s why Asian people love this dish too much. You can avail of it at many local restaurants or Dhabas all across Asia.
Origin of this dish
The Origin of this dish is from the Indian Subcontinent. It is first cooked by a chef from North Punjab of India so, it is famous all across Asia with the passage of time because of its delightful taste and mouthwatering Aroma and Fragrance.
Historical point of view
Traditionally, the fenugreek came from the crop or yield, and especially it is available in the winter season that’s why it is more famous in cold areas. Methi (fenugreek) and Matar (Green Peas) these are most common vegetable and both of them have their own taste but when they try the combination of these two vegetables with Malai (cream) it felt like a mouthwatering dish that’s why it is famous day-by-day in the world.
Serving as the most important part for any restaurant like if the serving part is not good for any restaurant it is a flop and in vain for the restaurant owner. Serve the dishes better and back in with good response shall be the first priority for all restaurants. So, when we talk about the serving of this dish you can serve it with boiled rice this is very common and tasty too, another one is wheat chapatti this one is even more preferable, Nan, sourdough, etc.
- -Cooking oil 1 tbs
- (Onion) sliced 2 medium
- (Cashew nuts) 13-14
- (Green Cardamom) 2-3
- (Cloves) 2-3
- (Garlic) 6-7 cloves
- (Green chilies) 2-3
- (Tomatoes) 2 medium
- (Fresh fenugreek leaves) 150g
- -Cooking oil 1 tbs
- (Green peas) 1 & ½ Cup
- -Cooking oil 3-4 tbs
- (Cumin seeds) 1 tbs
- (Cinnamon stick) 1
- (Black cardamom) 1
- (Bay leaf) 1
- (Coriander powder) ½ tbs
- (Red chili powder) 1 tsp or to taste
- (Turmeric powder) ¼ tsp
- (Salt) 1 tsp or to taste
- Water ½ Cup or as required
- Cream ½ Cup (room temperature)
- (Green chili) sliced 1
- Garam masala powder 1 tsp
- (Fresh coriander) chopped
- Take a wok adds some oil and heat it at medium flame.
- Then add sliced onion for fry, cashew nuts, green cardamom, cloves, garlic cloves, green chilies in that wok and sauté it for approximately 1 to 2 minutes.
- After that adds 2 medium tomatoes and cook until tomatoes are tender approximately for 2 to 3 minutes.
- Continuously cooking and mixing and then letting it cool.
- Now take a chopper and add tomato sauté in it then chop it well.
- Now take fresh fenugreek leaves (only leaves).
- Take another wok and add fenugreek leaves in it and add some oil.
- Cook it at medium flame and cook until leaves are wilted for approximately 1 to 2 minutes.
- Then add green peas in it and again cook on a medium flame for approximately 4 to 5 minutes.
- After cooking dish out the fenugreek and green peas into the bowl and set it aside for later use.
- Then add oil heat it well and then add cumin seeds, cinnamon stick, one black cardamom, one bay leaf in that wok and mix & cook it well at low flame.
- Now After that add a ground mixture to it.
- Let’s cook on low flame until the oil separates approximately for 4 to 5 minutes.
- Later on, after cooking add fenugreek and green peas in it and mix it well.
- Then add coriander powder, red chili powder, and turmeric powder, salt to taste in it.
- Now mix it well and continue cooking at medium flame.
- During cooking add water as required or mentioned in the ingredients section.
- Mix it well and bring it to a boil.
- Now cover the wok and continue cooking at low flame temperature for approximately 8 to 10 minutes.
- After 8 to 10 minutes uncover it mixes it and add cream (room temperature).
- (Add cream during cooking at low flame).
- Mix it well.
- Then add sliced green chili garam masala powder or hot spice powder, chopped fresh coriander powder in it, and mix it well.
- Let’s cover the wok and leave it for simmer at low flame approximately for 4 to 5 minutes.
- Turn off the flame and uncover the wok and leave it until oil separates (4 to 5 minutes).
- Now you can dish it out from wok into the bowl or dish.
- Your methi matar gravy is ready.
- Serve it to your family and loved ones.
- You can serve it with chapati, nan, and boiled rice.
- Enjoy your meal.
- Calories: 210 kcal
- Proteins: 12g
- Fats: 7.6g
- Preparation Time: 10 to 15 minutes
- Cooking Time: 25 minutes
- Total Time: Minimum 35 minutes required
- Serving: 3 to 4 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, Indian
- Taste: bitter and sweet
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