Instant Pot Punjabi Methi Matar Malai | Fenugreek leaves & green peas curry

How to Make Methi Matar Malai in Instant Pot

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Hello Friends,

         Methi Mutter Malai is an amazing curry recipe and which is loved by kids and adults equally. This dish looks so different than the rest of the other curries. It's very simple and easy to make. Basically, it's made from main three ingredients that are Fenugreek leaves (Methi), Green Peas(Matar) and Fresh Cream (Malai). This curry has a slightly sweet taste than other curries, so it's perfect for kids and who ate less spicy food, if you are looking for a mild spicy option in Indian curries then this can be the one.
          Fenugreek is a popular winter vegetable in India. Fenugreek leaves have a strong aroma and a slightly bitter taste, but it tastes wonderful when mixed with green peas and malai. Fenugreek leaves are known to reduce cholesterol and reduce the risk of cardiovascular diseases. It is also very good for Diabetes as it slow

s down the rate of sugar absorption into the blood. So delight your family and friends by making this creamy textured Methi Mutter Malai.



Preparation Time : 15 Minutes ; Cooking Time : 10 Minutes
Each Serving of Methi Matar Malai Contains 267 Calories.

YouTube Video



Ingredients :
  1. Fenugreek Leaves / Methi Leaves 3 to 4 cups
  2. Mutter / green peas ½ cup
  3. Cumin seeds 1 tsp
  4. Green chilli paste, 5 strips
  5. Ginger-garlic paste 1 tbsp
  6. Boiled onion paste / puree, 2 small
  7. Cashew nuts paste, 10 - 15 cashews
  8. Garam masala 1 tsp
  9. Salt 1 tsp
  10. Fresh cream 2 tbsp
  11. Milk 1 cup
  12. Cinnamon ½ inch
  13. Bay leaf 1
  14. Black pepper, 1 tsp
  15. Cloves, 2 to 3 pods
  16. Cardamom, 2 pods
  17. Sugar 1 tsp (optional)
  18. Kasuri Methi for garnishing (optional)
  19. Veg.oil / Butter 2 tbsp

Recipe :
  1. Wash and chop fenugreek leaves.
  2. Heat butter or veg.oil in the instant pot in sauté mode, once oil get hot add cumin seeds, black pepper, cloves, cinnamon, cardamom and bay leaf and let it splutter.
  3. Now, add boiled onions paste and green chillies and ginger-garlic paste. Sauté for about 3 to 4 minutes.
  4. Add cashews paste, garam masala, salt, green peas, fenugreek leaves to the instant pot, mix all well and saute for 2 to 3 minutes.
  5. Add, milk and milk cream and mix the ingredients.
  6. Cook on - Put the vent in sealing position.
  7. Pressure Cooking Method : High Pressure manual for 1 minutes and
  8. Pressure Release Method : 5 minutes natural pressure release.
  9. Stir well. If needed, add water to get the desired consistency. Garnish with kasuri methi.
  10. Tadaa, creamy and delightful
    Methi Mutter Malai is ready to serve, serve hot with rotis, chapatis, naan or with rice. Enjoy!!!

My Take :
  1. To make Vegan version, just skip milk and cream and add more cashews paste or replace it by adding coconut milk and cream or almond milk. Replace butter by adding olive oil or veg.oil
  2. The quantity of cream in this recipe can be adjusted to taste and preference. To make a lower calorie version, I have used more milk and 2 tablespoon of cream.
  3. I have used fresh green peas, you can use frozen peas too, just boil them till they are soft and then add to the dish.
  4. Boiled onion will help you to reduce the raw taste of the onions, so I will recommend you to don't skip this step.
  5. If you don't want to prepare in Instant Pot, no worries you can do all the procedure into the kadhai too! Just first cook methi leaves separately for 2 to 3 minutes in a boiling water, drain the water and chop them and then add them to the kadhai with Matar.





Dietary Comments :
Calorie Count Based on a 2000 calorie diet.
Per serving contains 267 calories, along with carbohydrates - 21.12 g, Dietary Fibers - 4.03 g, fats - 17.86 g, proteins - 10.6 g.   

Good Time To Eat :
             It's good to eat methi mutter malai for lunch.

Eat Healthy, Stay Healthy!!!


3 comments:

  1. Hari OM
    As sattvika, I do not use onion or garlic at all; however, for dishes which need just that bit more piquancy, I do shred down celery stalks... am going to experiment this, because I love methi and matar! YAM xx

    ReplyDelete
    Replies
    1. Hari OM
      Yes Sattvik Aahar is always best. Here in this recipe to to get this curry thickness you can totally replace onion by adding khoya or mava. This will help you to get just like this creamy texture.
      Thank you.

      Delete
  2. HOW CAN I ADD PIQUANCY TO HARYALI METHI (PUNJAB) SAUCE? I LIKE IT REALLY HOT SO DO YOU SUGGEST GARLIC? CHILI FLAKES, CAYENNE???

    ReplyDelete

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