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 Malai

Course: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

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.

Ingredients

  • 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

Directions

  • 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.

Recipe Video

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