Methi Malai Matar
A rich and creamy North Indian curry made with fresh fenugreek leaves, green peas, and heavy cream. This mildly sweet and savory dish has a hint of bitterness from the methi, creating a beautifully balanced flavor profile perfect with naan or roti.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Methi and Peas
- b.Bring a pot of water to a boil. Add 0.5 tsp salt and the chopped methi leaves. Blanch for 2 minutes to reduce bitterness.
- c.Immediately drain the methi and transfer to a bowl of ice-cold water to stop the cooking process and preserve its vibrant green color.
- d.After a minute, drain the methi again and squeeze out all excess water. Set aside.
- e.If using fresh green peas, boil or steam them until tender, about 5-7 minutes. If using frozen, thaw them.
- 2
Step 2
- a.Create the Cashew-Onion Paste
- b.Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onions, soaked cashews, ginger, garlic, and green chilies.
- c.Sauté for 5-7 minutes until the onions are soft and translucent. It's important not to let them brown to maintain a white gravy.
- d.Remove the mixture from the heat and allow it to cool down completely.
- e.Transfer the cooled mixture to a blender. Add 3 tbsp of water and grind to a very smooth, creamy paste.
- 3
Step 3
- a.Cook the Gravy Base
- b.In the same pan, heat the remaining 1 tbsp of oil over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom.
- c.Sauté for about 30-40 seconds until the spices become fragrant.
- d.Pour in the prepared onion-cashew paste. Reduce heat to low-medium and cook, stirring continuously, for 8-10 minutes until the paste thickens and starts to leave the sides of the pan.
- e.Add the turmeric powder and coriander powder. Sauté for another minute until the raw aroma of the spices disappears.
- 4
Step 4
- a.Combine and Simmer
- b.Add the blanched methi leaves and cooked green peas to the pan. Mix gently to coat them well with the paste.
- c.Pour in 1 cup of water, add 1 tsp salt and the sugar. Stir everything together to combine.
- d.Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together.
- 5
Step 5
- a.Finish with Cream and Serve
- b.Reduce the heat to the lowest possible setting. Slowly stir in the heavy cream until well incorporated.
- c.Sprinkle in the garam masala and crushed kasuri methi. Mix gently.
- d.Simmer for just 1-2 more minutes. Do not let the curry boil after adding cream, as it may curdle.
- e.Turn off the heat. Let it rest for a few minutes before serving hot with naan, roti, or jeera rice.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanching the methi leaves in salt water is crucial to reduce their natural bitterness.
- 2For a perfectly white gravy, ensure you don't brown the onions while sautéing.
- 3Soaking cashews in hot water for at least 15 minutes before grinding ensures a creamier, smoother paste.
- 4Always cook the onion-cashew paste on low heat, stirring constantly, to prevent it from sticking and burning.
- 5Add the cream at the very end on the lowest heat to prevent it from splitting or curdling.
- 6A teaspoon of sugar is key to balancing the slight bitterness of the fenugreek leaves.
- 7For a richer flavor, you can use half milk and half water when making the gravy.
- 8If fresh methi is unavailable, use 1/2 cup of dried kasuri methi. Soak it in warm water for 15 minutes, squeeze out the water, and add it along with the peas.
Adapt it for your goals.
Vegan
Substitute heavy cream with a thick cashew cream (blend 1/2 cup soaked cashews with 1/4 cup water) and ensure you use oil instead of ghee.
Richer GravyRicher Gravy
Add 1-2 tablespoons of melon seeds (magaz) along with the cashews when making the paste for an even richer and thicker gravy.
With PaneerWith Paneer
Add 150g of cubed paneer along with the green peas for a protein-packed version. Lightly pan-fry the paneer cubes before adding for better texture.
Lighter VersionLighter Version
For a lower-fat alternative, replace the heavy cream with an equal amount of whole milk or evaporated milk. The gravy will be slightly thinner but still delicious.
Why this is on our healthy list.
Rich in Iron
Fenugreek (methi) leaves are an excellent source of iron, which is essential for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
Aids Digestion
The high fiber content in both fenugreek leaves and green peas supports a healthy digestive system, promotes regular bowel movements, and helps maintain gut health.
Provides Plant-Based Protein
Green peas and cashews contribute a good amount of plant-based protein, which is crucial for building and repairing tissues, making enzymes, and overall body function.
Heart-Healthy Fats
Cashews are a source of monounsaturated fats, which can help lower bad cholesterol (LDL) levels and support cardiovascular health when consumed as part of a balanced diet.
Frequently asked questions
The best method is to blanch the leaves in boiling salted water for 1-2 minutes, then immediately shock them in ice-cold water. Squeezing out all excess water also helps remove bitterness. The addition of sugar in the gravy further balances the flavor.