Sindhi Malai Matar Recipe is a super delicious & a super quick recipe, indigenous to the Sindhi Community. Matar is called Green peas in English & Malai is the fresh cream. It is a tradition in Indian households to collect fresh cream from the milk. This fresh cream is a main ingredient to a lot of Indian recipes.
The Sindhi Malai Matar is a lot different than the usual methi malai matar recipe available on the net. It is not only different but has a completely different taste to it. I have seen recipes wherein people add ginger, garlic, onion paste, methi (fenugreek leaves) or cashew paste etc. Well, that all is good but the dish eventually loses the taste of both the Malai (Fresh Cream) and the Matar (Green Peas). This Sindhi Malai Matar Recipe is made with just three basic spices i.e. salt, red chili powder & turmeric powder. You can prepare this dish in Just 20 to 25 Minutes and without much effort.
Sindhi Malai Matar is a winter special dish and served steaming hot. It is very filling & best served with Hot Roti or Paratha and Jaggery to hit your plate as a condiment.
So let us reveal the secret of this Sindh Cuisine without any further delays.
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Hereunder is the YouTube Video Recipe for Sindhi Malai Matar.
| Cook Time | 20 Minutes |
| Servings |
People
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- 3 Cup Washed Green Peas / Matar
- 2 Cup Fresh Cream / Malai
- 1 Tbsp. Salt To Taste
- 1 Tsp. Turmeric Powder (Haldi Powder)
- 1 Tsp. Red Chili Powder / Lal Mirch Powder
- 1 Tsp. Crushed Red Pepper / Kuti Lal Mirch
- 2 Cup Drinkable Water For Boiling The Peas
Ingredients
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- To a pan add 3 Cups of Peas and about 1.5 cups of water. Make sure the peas are completely immersed in water.
- Now add ½ Tbsp. Salt. Mix well & boil the peas on high flame till they are soft and tender. This would take around 5 Minutes.
- Strain the extra water after boiling and keep the peas aside.
- To a wok add 2 Cups of Fresh Cream / Malai & add ½ Tbsp. Salt, 1 Tsp. Red Chili Powder / Lal Mirch Powder, 1 Tsp. Turmeric Poser / Haldi Powder & 1 Tsp. Crushed Red Pepper / Kuti Lal Mirch.
- Mix well and cook the cream on medium flame for about 5 minutes & till the cream leaves oil on top.
- After 5 minutes of cooking, the cream leaves oil on top. At this point add the boiled peas to the cooked cream.
- Mix well and cook the peas with the cream on low flam, for about 10 minutes. Keep stirring in between to avoid peas sticking to the bottom of the pan.
- Turn the flame off after 10 minutes of cooking & dish out in a serving bowl.
- Garnish with mint leaves. Sindhi Malai Matar is ready. Serve hot with Roti and a piece of jaggery.
Contact Chef: Payal Jethani
Tips: This is a winter special dish thus serve hot. It loses taste when served cold or heated a couple of times. Do not use frozen peas. Use fresh green peas only.
Goes well with: Serve with Hot Roti and a Piece of Jaggery.
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