Methi matar malai is a popular Indian curry which is made during winters when fresh Methi (Fenugreek) is in season.
The recipe combines methi and matar (Peas) in rich, sweet and creamy gravy with slight bitter taste. It pairs good with naan or lachha paratha. Try this restaurant-style recipe at the comfort of your home.
Methi (Fenugreek leaves) is a popular winter vegetable. It is rich in nutrients specially in calcium. Methi malai matar recipe can be made in 30-35 minutes. All you need is fenugreek leaves washed and chopped along with boiled peas.
Methi malai matar is not the regular everyday curry. It is rich and heavy and is apt to make on special days or when you are not counting calories.
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Ingredients
- 3 tbsp oil
- 1 tsp Cumin seeds
- 1 Bay leaf
- 2 dry red chilies
- 1 Cardamom
- 1 Clove
- 4-5 Black peppercorns
- 4-5 Garlic cloves
- 1 Inch ginger
- 3 Green chilies
- 1 Med size onion
- 2 Tomatoes roughly chopped
- Salt as per taste
- A pinch of asafoetida
- 1/4 cup Cashew soaked in warm water
- 1 cup Water
- 2 tsp Kashmiri red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 cup Peas boiled
- 250 gms Kasuri methi (washed & chopped)
- 1 tsp Sugar
- 4 tbsp Malai/fresh cream
How to prepare?
- Wash the Methi (Fenugreek) leaves, drain excess water and chop them
- Boil the peas for 10 minutes and keep aside.
- In a pan heat oil, add cumin seeds and let them splutter.
- Add in whole spices and roast for a minute.
- Now add garlic, ginger, green chili, onion and tomatoes and cook on high flame for 2-3 minutes.
- Add salt, soaked cashews along with 1 cup water.
- Cook for 10 minutes with closed lid.
- After 10 mins add spices, cook for a min and switch off the flame.
- Let the mixture cool down, then blend it to a smooth paste.
- In the same pane heat oil, add the pure and cook on low flame.
- Add more green chilies (totally optional)
- Now mix in boiled peas and chopped methi leaves.
- Cook for 2-3 mins and add sugar.
- Finally add malai/fresh cream, mix it and switch off the flame.
- Serve immediately with roti, naan or rice.
Notes
- Fine chop the Methi leaves as we are not going to make a puree of it.
- If peas are sweet and not over ripe you can skip boiling them.
- You can replace peas with potatoes or paneer.
- To make a dry version reduce the amount of water.
- If you don’t have fresh Kasuri Methi use 2 tsp dry store bought kasuri methi along with fresh methi leaves.
- If you don’t wish to use onion and garlic, you can totally skip them.
- You can add milk instead of malai/fresh cream to make the curry lighter.
- I highly recommend using fresh methi here. Do not substitute it with dried fenugreek leaves, the taste is not same.