A popular Indian curry, Methi Matar Malai, combines fresh methi leaves with green peas. It is a sweet, rich and creamy curry. This Indian dish is quite popular in North India, especially during winters, when fresh methi (fenugreek) is in season!
The methi leaves have a slightly bitter taste and so they pair beautifully with sweet green peas and fresh cream in this recipe.
Methi Matar MalaiCourse: MainCuisine: IndianDifficulty: Easy
I personally love that slight bitter of methi. Other than being flavorful these leaves have a lot of health benefits – they are known to reduce cholesterol and reduce the risk of cardiovascular diseases.
- To grind into a paste
Onion – 1 medium, chopped
Green Chilli – 2, chopped
Cashews – 15-20
Ginger – 1-inch piece, chopped
Garlic – 10-12 cloves, chopped
- For curry
Oil – 1-2 tbsp
Cumin – 1 tsp
Methi/Fenugreek Leaves – 2 cups, chopped
Hot Water – 1 cup
Fresh Cream – ½ cup+½ cup
Green Peas – 1 cup
Salt – 1 tsp
Sugar – ½ tsp
Pepper Powder – ¼ tsp
Garam Masala Powder – ½ tsp
Coriander Leaves – 3-4 tbsp, chopped
- Into the small mixie jar, add the onion, green chilli, cashews, ginger and garlic and grind it to a fine paste.
- Into a kadai, add the oil and the cumin. Once the cumin splutters, add the ground onion paste to it and cook till the oil starts separating.
- Add the methi leaves to this and cook for a couple of seconds. Add hot water and ½ cup cream to this and mix well. Add the green peas and salt and cover and cook till the peas are cooked.
- Finally, add the sugar, pepper powder, garam masala and the remaining ½ cup of cream and mix well. Turn off the heat.
- Garnish with chopped coriander leaves.