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Bowl of Methi Matar Malai
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5 from 2 votes

Methi Matar Malai | Fenugreek and Peas Cream Curry

Methi Matar Malai is a creamy curry that showcases the flavors of savory fresh fenugreek leaves in contrast with sweet peas. With its rich, white base and green fenugreek leaf marble, it provides some beautiful contrast when plated next to more common red or brown curries.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: fenugreek, malai, matar, peas
Servings: 6
Calories: 206kcal
Author: Puja

Ingredients

  • 2 Tbsp ghee or neutral oil of choice separated
  • 1 ½ cups methi leaves 1 bunch
  • 1 cup frozen peas
  • 1 medium yellow or white onion thinly sliced (~1 cup)
  • 1 inch piece of ginger roughly chopped (~1 tsp)
  • 6 garlic cloves cut into half
  • 20 cashews
  • 1 green chili like Serrano, roughly chopped
  • 1 tsp cumin seeds
  • ½ cup heavy cream
  • ¾ tsp garam masala separated
  • ¼ tsp amchoor
  • ? tsp nutmeg freshly ground
  • 1 tsp salt or to taste
  • 1 ½ cups water

Instructions

  • Wash the methi well by immersing in a bowl of water and agitating it, then letting it rest for a minute. This will allow the sand to sink to the bottom. Repeat the process a few times to ensure the methi is thoroughly cleaned. This will also help with the bitterness. Once the methi is cleaned, pick out the leaves and tender stems and discard the tough stems. Give the methi leaves a rough chop.
  • Heat 1 Tbsp of the ghee or oil in a pan and add the onions. Cook until softened. Add the garlic, ginger, cashews, and green chili. Cook for about 3 minutes. Add 1 cup of water, bring to a boil and boil for 5 minutes.
  • Transfer the mixture to a blender and blend into a smooth paste. Adding up to ½ cup of water if needed.
  • Wipe the same pan dry and heat the remaining ghee or oil. When it shimmers, add the cumin seeds and let them sizzle for about 10 seconds. Then add the methi leaves and cook until wilted, about 5 minutes.
  • Add the cashew and onion paste to the pan. Mix well. Add a up to ½ cup of water if the mixture is too thick.
  • Add the frozen peas and salt. Cook for 5 minutes until the oil rises to the top. Look for little puddles of oil rising to the top.
  • Add the cream, ½ tsp of garam masala, and amchoor and cook for about one minute.
  • Finish with the remaining ¼ tsp of garam masala and nutmeg. Take off heat and serve warm.

Video

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 425mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 13mg | Calcium: 268mg | Iron: 2mg