Healthy Methi Matar Malai (No Cream) Recipe
Description:
This Light & Healthy Methi Matar Malai is a delightful North Indian side dish, traditionally made rich with cream and cashews. However, this version is lighter and healthier without compromising on flavor. By using ingredients like hung curd (Greek yogurt) and almonds, this recipe neutralizes the bitterness of fenugreek leaves, making it a nutritious addition to your meal. Perfect for a weeknight dinner, this dish pairs wonderfully with soft Tawa Parathas.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves), finely chopped | 250 grams |
| Green peas (Matar), steamed | 100 grams |
| Salt | To taste |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Tomato, pureed | 1 |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Sugar | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Black pepper powder | 1/2 teaspoon |
Masala Ingredients (Grind to make a smooth paste)
| Ingredient | Quantity |
|---|---|
| Onion, roughly chopped | 1 |
| Green Chillies | 2 |
| Ginger, 1-inch piece | 1 |
| Garlic cloves | 2 |
| Whole Almonds (Badam) | 6 |
| Poppy seeds | 1 teaspoon |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the Masala Paste:
Begin by grinding the masala ingredients—onion, green chilies, ginger, garlic, almonds, and poppy seeds—into a smooth paste. You can add a little water if necessary to help blend the ingredients smoothly. -
Cook the Methi Leaves:
Heat a teaspoon of oil in a heavy-bottomed pan. Add the finely chopped methi leaves along with salt. Sauté the leaves on medium heat until they soften. Once cooked, transfer them to a separate bowl. Be careful not to overcook the leaves, as this will cause them to lose their nutritional value. -
Cook the Masala:
In the same pan, add another teaspoon of oil. Add the ground masala paste and sauté on low to medium heat for 4-5 minutes until the raw smell of the onions disappears and the paste turns aromatic. -
Add Spices and Tomatoes:
Stir in the turmeric powder, garam masala powder, and black pepper powder. Next, add the pureed tomato and mix well to combine all the ingredients. Cook for another 2-3 minutes until the tomatoes break down and blend into the masala. -
Add Yogurt and Combine:
Now, add the hung curd (Greek yogurt) to the pan. Stir it in well, making sure it mixes smoothly with the masala. Let it cook for a minute or two. -
Combine Methi and Matar:
Add the cooked methi leaves and steamed peas into the pan. Mix everything together and let it simmer on low heat for a few minutes to allow the flavors to meld. -
Final Touch:
Check the salt and spice levels, adjusting as needed. Once the flavors have come together, your Healthy Methi Matar Malai is ready to serve!
Serving Suggestions:
This dish pairs beautifully with warm Tawa Parathas for a wholesome and satisfying meal.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 5 g |
| Carbohydrates | 16 g |
| Fiber | 5 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
Enjoy this wholesome, flavorful dish that’s both light on the stomach and rich in nutrients! Perfect for a quick, healthy dinner with a traditional touch.
