Dhaba Style Methi Malai Matar Recipe | Chef Sanjyot Keer

Dhaba Style Methi Malai Matar Recipe | Chef Sanjyot Keer
Posted on 30-01-2022

What's up guys? Sanjyot Keer here Welcome to YFL

I am sharing the recipe of 'Methi Matar Malai' with you all

Since 'Methi' (fenugreek), being a seasonal produce is available these days, we should be making varied recipes with it at home

But the version of the recipe that I am making today, is not Restaurant-style, restaurants usually make it with a white gravy

I am sharing my 'Home-style' recipe, which you may also find on 'dhabas' (roadside cafes)

After making a masala with onions & tomatoes, then cooking the matar (peas) and methi (fenugreek) in it

& lastly the malai (cream) is added in This version is also really delicious

Let's now get to- How this recipe is made...

I make this recipe in ghee, so I have taken 2-3 tbsp desi ghee in a vessel

Let the ghee melt properly. Once it is upto temperature then we have to add some whole spices to it.

1 tsp cumin seeds, 1 inch cinnamon

1-2 bay leaves, 2-3 green cardamom

After the adding the whole spices, you have to add the onions. I have finely chopped & added 3-4 medium sized onions here

Now, you have to roast these onions very well. Roast the onions nice & slow on a medium flame

You have to roast the onions well, until they turn golden brown in colour.

Once your onions are a good golden brown in colour like so, at this stage I am adding 1 tbsp ginger-garlic paste to it

along with that, I have also added 1-2 chopped green chilli in this

Now, to take away the rawness of ginger & garlic, you have to cook it. You can cook it for 2-3 minutes while stirring

Once, you have cooked the ginger- garlic properly for 2-3 minutes then lower the flame & then we will add some spices

1/2 tsp asafoetida, 1/2 tsp turmeric powder

1 tbsp kashmiri red chilli powder, 1 tsp spicy red chilli powder

1 tsp cumin powder & 1 tbsp coriander powder

After adding all the spices, quickly stir the spices very well

Now, I am adding some hot water. Adding hot water prevents the spices from burning & we can cook the spices properly

So after adding water, you have to cook it well for 2-3 minutes,

or until the fat starts seperating, you have to continue cooking this masala. Now you can see that the ghee is separated

Now, I am adding the tomato puree. I have added 3-4 tomatoes that I had just pureèd.

Along with that, at this stage, I am adding salt to taste

Now, you have to cook the tomatoes very nicely as well. Here I am stirring it just once & then covering it with a lid

Once covered, you have to cook this masala on medium low flame very thoroughly

It can take minimum 15-20 minutes to nicely roast the masala

You have to cook this until the tomatoes are completely cooked & the ghee starts separating from this masala again

In between you can uncover the lid to stir

If while stirring, you realise that the masala is dry but not cooked, then you can add hot water to further cook the masala

Now, approximately 15 minutes have past, let's see if this masala is cooked or not

Now as you can see that the ghee is nicely seperating & the tomatoes are cooked well

Now, I am adding peas to it. I have taken fresh peas 1.5 cups, which I have added

Now, mix the peas in the masala nicely

Now, I feel that the masala is slightly on dry, so to cook the peas & prevent the masala from burning I am adding hot water to it

After adding the hot water, stir it again & you need to cook the peas for 3-4 minutes on a medium flame

Now, these peas are almost cooked, so I am going add the fenugreek

So I have finely chopped a small bunch of fenugreek leaves, which I am adding in.

After adding the fenugreek, stir through nicely

& after stirring, for minimum 10-12 minutes, you have to cook the fenugreek properly too

Cook it patiently on medium low flame. Don't cook it on high flame

At this stage, you don't even need to cover the lid Cook the fenugreek in an open vessel itself

The fenugreek should be cooked properly, & it's bitterness should mellow down

& this process should be done in 10-12 minutes. Cook the fenugreek well while stirring it

Now after 10-12 minutes, I have cooked the fenugreek well, & both peas & fenugreek are properly cooked through

Now to this I am adding 1 tsp dried fenugreek leaves powder

1 tsp garam masala

1 inch ginger that I have julienned, & I am adding 1/2 tsp lemon juice to it

Now again, stir everything properly. Here you don't need to cook it anymore

Now, at this stage, cream has to be added

Before adding the cream, either you can lower the flame to lowest or completely turn it off

I am adding 3/4th cup of fresh cream. The cream that I am using is store-bought

If you want to use home-made cream, you can use 4-5 tbsp of that as well.

At this stage, you have to add freshly chopped fresh coriander leaves

Keep in mind that, you have to just stir everything well, You don't have to cook the cream too much

If you cook the cream too much, then fats from the cream will separate, ruining the texture of the gravy, so do keep this in mind

Now, you can see that our 'Methi Matar Malai' is ready

So our delicious 'sabzi' is absolutely ready, & I have already prepared some tandoori rotis

So the 'Methi Matar Malai' at my home is cooked exactly like this

So you can also make this recipe while the fenugreek is seasonally available & is of great quality these days

If the fresh fenugreek is not available, then what you can do is, in this same recipe, after cooking the peas

In the end, you can add a lot of dried fenugreek leaves. That will also give good results in this recipe

In this same recipe, some times you can add paneer, or boiled eggs or even potatoes

You can make man variations, by adding different things, the recipe for the gravy remains the same.

But you can enjoy eating different variations at different times

Definitely try this recipe & tell me in the comments, how did you like it...

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Have an amazing time with this 'Methi Malai Matar' recipe at your home


Thank You