Recipe: Methi Malai Matar (Fenugreek & Peas Curry)

Methi Malai Matar (Fenugreek & Peas Curry)

Origin: North India
Category: Main Course | Vegetarian | Gluten-Free
Cooking Time: 35–40 minutes
Serves: 4

Methi Malai Matar (Fenugreek & Peas Curry)

Creamy and mildly spiced Methi Malai Matar – a North Indian classic.

Methi Malai Matar is a creamy, mildly spiced curry made with fresh fenugreek leaves (methi) and green peas cooked in a rich cashew and cream base. It’s a popular North Indian dish that pairs beautifully with Butter Naan, Jeera Rice, or Paratha. Perfect for cozy dinners and festive meals!

🧂 Ingredients

For the Curry Base

  • 2 cups fresh methi (fenugreek) leaves, chopped
  • 1 cup green peas (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 2 tbsp oil or ghee
  • ½ cup fresh cream
  • 10–12 cashews (soaked in warm water for 15 mins)
  • ½ cup milk

Spices

  • 1 tsp cumin seeds
  • 1 bay leaf
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • ½ tsp sugar (optional, to balance bitterness)

🍳 Instructions

  1. Prepare Cashew Paste: Blend soaked cashews with 2 tbsp milk into a smooth paste and set aside.
  2. Sauté Methi: Heat 1 tbsp oil in a pan, add chopped methi leaves, and sauté for 2–3 minutes until the raw smell disappears. Set aside.
  3. Cook Base: In the same pan, add remaining oil, cumin seeds, and bay leaf. Add onions and sauté until golden brown.
  4. Add Tomato & Spices: Add ginger-garlic paste, tomato puree, and all dry spices. Cook until oil separates.
  5. Combine Everything: Add peas, sautéed methi, cashew paste, and milk. Simmer for 8–10 minutes on low flame.
  6. Finish with Cream: Stir in fresh cream and garam masala. Cook for another 2 minutes.
  7. Serve: Garnish with a swirl of cream and serve hot with naan or rice.

💡 Tips & Serving Suggestions

To reduce bitterness, blanch methi leaves in hot water for a minute before cooking. Add a pinch of sugar to balance flavors. For a richer version, replace milk with half-and-half or thick cream.

✨ Fun Fact

The name “Methi Malai Matar” literally means “Fenugreek Cream Peas.” It originated as a Mughlai dish but became a Punjabi restaurant favorite for its subtle sweetness and creamy flavor.

Recipe by Love Indian Bites — Explore traditional North Indian dishes with a modern home-cooking touch.

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