Methi Matar Malai recipe
A popular Indian curry specially made in winters, Methi Matar Malai recipe combines fresh methi/Fenugreek leaves with fresh green peas known as matar in a sweet, rich and creamy restaurant style curry.
It's a super easy to make, mildly spiced vegetarian main course dish, pairs perfectly with Indian chapati/Roti.
Servings 3
Ingredients
- 2 cups fresh methi leaves
- ½ cup fresh green peas, shelled matar
- 2 tbsp oil
For making gravy
- 2 onions roughly chopped
- 4 Garlic cloves minced
- 2 tomatoes pureed
- 1 tbsp Ginger green chilli paste
- 10 –12 cashew nuts soaked in warm water
- 1/2 cup or more milk
Whole spices used
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamoms
Spice powders
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 1 tsp sugar balances methi bitterness
Instructions
- Soak cashewnuts in hot water for 30 minutes. Grind it with a little water into a thick, creamy paste.
Prep methi leaves
- After that, as i mentioned above earlier that to make Methi taste less bitter we need to treat it before adding to anything. So let's prep Methi leaves first.
- For that pluck only methi leaves and discard any stems. Then soak it in a bowl full of water to get rid of any impurities.
- Strain in a colander and again wash it under running water at least twice. Transfer this on a kitchen towel. Chop it finely.
- Meanwhile heat a pan/kadai. Once hot add chopped fenugreek leaves and sauté on a high heat. The leaves would start to shrink and leave water if any. Remove and keep it aside.
- Next boil fresh peas (matar) with salt. Strain and keep aside.
To make gravy
- Now let's make masala to make gravy for Methi malai matar. For that chop onions very finely or you can grate them.
- In the same pan add oil. Once hot put cumin. Let it crackel, add a bay leaf. Add minced ginger, garlic, and green chillies.
- After that, put chopped onions, saute them until it turns translucent.
- It's time to add salt, coriander powder and red chili powder. Mix well and cook for a minute. Now add methi leaves & boiled peas (matar).
- Add milk & simmer for 5 minutes. If required add more milk to adjust the consistency of the gravy. In the last add sugar as required.
- Now cover and cook on low flame for 6–8 minutes till peas are soft and gravy turns creamy.
- Serve this fenugreek peas curry hot alongside Tawa Paratha, roti, or steamed rice. Add a simple side salad or raita to complete the meal.
Notes
1. Always cook gravy on low flame after adding milk to prevent curdling.
2. Sugar is important to balance methi bitterness—adjust to taste. Don't skip it.
3. For making it a vegan version, you may use coconut milk and skip the dairy milk.
4. For this recipe we will not be using turmeric powder as the color of this particular dish is supposed to be white.