Light Methi Matar Malai with Cashew Base
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Methi matar malai should taste gently sweet and aromatic, not heavy. We blend onion and cashews into a smooth base, wilt fresh methi to tame bitterness, and finish with a small splash of light cream.
Ingredients
How to Make It
Blend onion, cashews, cumin, ginger, garlic and chilli to a fine paste (1–2 tbsp water only if needed).
Heat oil/ghee; cook the paste on medium until the raw smell goes and it turns lightly golden.
Add chopped methi; sauté 3–4 minutes until it wilts and bitterness softens.
Add boiled peas and ½ cup water or pea stock; simmer 3 minutes.
Stir in light cream, salt and optional sugar. Simmer 2 minutes more. Finish with coriander.
Nutrition per serving
* Approximate values per serving
Health Benefits
Methi supports glycaemic control; peas add plant protein and fibre. Using a cashew paste plus light cream keeps richness without pouring in a full cup of heavy cream.
Pro Tips
- →Salt methi leaves for 5 minutes and squeeze if they are very bitter.
- →Do not boil hard after adding cream.
- →Frozen peas work — just thaw and warm through.
Variations
- 1Replace cream with thick almond milk for a dairy-lighter bowl.
- 2Add cubes of soft tofu instead of extra cream for protein.
Frequently Asked Questions
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