While I have no issues adding cream to my dishes (paneer butter masala, anyone?), I decided to make a version of this recipe with no cream by using or white melon seeds. You can very well use cashew nuts instead but I loved the nuttiness of melon seeds in my paneer makhani so decided to use up the rest in this methi matar malai recipe – or should I say methi matar no malai. The methi matar malai you get in restaurants has a white base since most don’t add tomatoes. I wanted to give my version a bit of tang so used some canned tomato sauce which lends itself well to a smooth gravy for the curry. You can definitely omit the tomatoes. I also didn’t add too much masala to the methi matar malai, deciding to keep it simple and let the flavours of the methi, peas, and basic spices shine through. Looking for more methi leaves recipes? Check out my top 3 favourites – methi pulao, aloo methi, and methi paratha.
Step by Step Methi Matar Malai Recipe
Grind together the cubed onions, green chillies, ginger, and garlic to a smooth paste without adding any water Add the melon seeds or soaked cashew nuts and grind further to a smooth paste, adding a few spoonfuls of water to keep it moving Heat the ghee (or butter or oil) in a pan and add the cumin seeds. When they splutter and turn fragrant, add the sliced onions and sauté until lightly browned. Add the ground paste and tomato sauce (if using) to this and simmer for 3-4 mins. Meanwhile, pick the leaves of the methi and wash well. Chop roughly and add to the simmering paste along with the green peas or matar. Add the milk and some salt. Mix well. Cook covered for about 10 mins until the peas is cooked soft. Uncover and add the garam masala and more salt if needed. Mix and remove from fire. If the gravy is too thick, add more water or milk and bring to boil again before removing from flame. If too watery, you can simmer it longer but remember that the gravy will thicken as it sits.
