Methi Matar Malai Recipe (Fenugreek Green Peas Curry)
Methi Matar Malai is a rich, creamy North Indian curry made using fresh fenugreek leaves (methi) and green peas. It pairs beautifully with naan or lachha paratha. Try this restaurant-style recipe in the comfort of your home.
Servings: 4 people
Ingredients
- 2 cups rinsed and finely chopped methi (fenugreek leaves) fresh or frozen, packed
- 1 cup frozen matar (green peas) if using fresh peas, cook them in water until tender.
- 1 cup sliced onions
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- ½ cup cashew nuts
- ½ cup chopped tomatoes
- 2 teaspoons chopped green chilies
- 4 tablespoons oil
- 3 whole green cardamoms (hari elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- 1 teaspoon salt or to taste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon sugar
- ½ cup unsweetened heavy cream (or whisked malai)
- 1 teaspoon freshly squeezed lime juice
Instructions
Cook The Methi Leaves
- Heat 5-6 cups of water in a large pot over high heat.
- When it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes.
- Drain the water and run the leaves under tap water in a colander to stop cooking. Drain and keep aside.
Cook The Other Ingredients
- Heat 3 cups of water in the same pot over high heat.
- When it comes to a boil, add onions, ginger, garlic, cashew nuts, tomatoes, and green chilies and boil for 5 minutes. Drain and keep aside.
Make The Masala Paste
- Add the boiled onion-tomato mixture to a blender along with ¼ cup water.
- Blend to make a smooth paste.
- Scrape the sides of the blender a few times while blending.
Make The Curry
- Heat oil in a medium pan over medium-high heat.
- Once the oil is hot, add whole green cardamoms and cinnamon stick and fry for 3-4 seconds. You can crush the cardamoms and cinnamon lightly for a more intense flavor.
- Add the onion-tomato paste to the pan and cook for 3- 4 minutes, stirring frequently.
- Now add salt, Kashmiri red chili powder, and garam masala powder, and cook for a minute.
- Add 1 cup water and cook for 2-3 minutes.
- Add the cooked methi and peas to the pan and cook for 2-3 minutes.
- Now add heavy cream and sugar and cook for a minute.
- Add lime juice and mix well. Check for salt and add more if required.
- Garnish with heavy cream swirls. Serve hot with naan or laccha paratha.
Video
Notes
You can reduce the amount of cream and replace it with milk.
If the methi is very bitter, soak it in some salted water for 10 mins. Then squeeze and use. Blanching also removes the bitterness to quite an extent.
To make the recipe vegan, replace heavy cream with cashew or coconut cream.
Increase the amount of green chili if you want it spicier.
Nutrition
Calories: 332kcal | Carbohydrates: 24g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 655mg | Potassium: 329mg | Fiber: 5g | Sugar: 7g | Vitamin A: 464IU | Vitamin C: 22mg | Calcium: 503mg | Iron: 4mg
