Kitchen Recipe Collection
Indian Methi Malai Matar
A lusciously creamy, mildly sweet, and fragrant North Indian curry made with fresh fenugreek leaves, green peas, and heavy cream.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- fresh fenugreek leaves (methi)
- green peas (matar)
- heavy cream (malai)
- cashews
- onions
- green chilies
- ginger-garlic
- cumin
- garam masala
- sugar
Equipment
- Blender
- Pan or wok
Instructions
- 1
Prep Methi
Pluck fresh fenugreek (methi) leaves, wash them thoroughly to remove dirt, and chop them finely.
- 2
Remove Bitterness
Sprinkle a little salt on the chopped methi leaves and leave for 10 minutes. Squeeze out the water to reduce bitterness.
- 3
Prepare White Paste Base
Boil roughly chopped onions, green chilies, ginger, garlic, and cashews in water for 10 minutes until very soft.
- 4
Blend the Base
Drain the boiled onion-cashew mixture, cool slightly, and blend into a completely smooth, velvety white paste.
- 5
Heat Oil/Ghee
In a pan, heat a mix of oil and ghee. Add cumin seeds and let them crackle.
- 6
Sauté the Paste
Add the white onion-cashew paste to the pan. Sauté on low heat for 5-7 minutes. Keep stirring so the cashews don't stick to the bottom.
- 7
Cook the Methi
Add the squeezed chopped methi leaves. Cook for 3-4 minutes until they shrink and lose their raw smell.
- 8
Add Peas
Stir in the green peas (boiled if fresh, or thawed if frozen). Mix well with the base.
- 9
Season the Curry
Add salt, half a teaspoon of sugar (to balance the methi's bitterness), and a pinch of white pepper powder.
- 10
Simmer
Add half a cup of water or milk to adjust the consistency. Bring it to a gentle simmer for 5 minutes.
- 11
Add Malai (Cream)
Turn the heat to the lowest setting. Stir in a generous amount of heavy cream (malai). Do not boil vigorously after adding cream.
- 12
Garnish and Serve
Sprinkle a tiny pinch of garam masala. Serve this rich, white curry hot with garlic naan or tandoori roti.
Cooking Tips
- Using milk instead of water to thin the gravy enhances the richness and keeps the curry stark white.
- If you cannot find fresh methi, you can use Kasuri Methi (dried fenugreek leaves), soaked in warm water, but fresh is vastly superior.
Variations
- Methi Malai Paneer: Swap the green peas for soft paneer cubes.
Chef's Notes & Storage
- A seasonal winter favorite in North India when fresh fenugreek leaves are abundant in the markets.
Nutrition Estimate
350 calories · 9g protein · 22g carbs · 26g fat · 5g fiber per serving
