📝 About This Recipe
Originating from the royal kitchens of North India, Methi Matar Malai is a sophisticated masterpiece that balances the earthy bitterness of fresh fenugreek leaves with the natural sweetness of green peas. This luxurious curry is bathed in a silky, ivory-colored gravy made from cashews and heavy cream, offering a mild yet deeply aromatic flavor profile. It is the ultimate comfort food for those who appreciate a rich, restaurant-style vegetarian delicacy that feels like a warm hug in a bowl.
🥗 Ingredients
The Green Elements
- 2 cups Fresh Fenugreek Leaves (Methi) (tightly packed, finely chopped, and rinsed)
- 1 cup Green Peas (Matar) (fresh or frozen; if fresh, parboil them first)
- 1/2 teaspoon Salt (for wilting the methi)
The White Gravy Base
- 2 medium White Onions (roughly chopped)
- 12-15 whole Cashews (soaked in warm water for 15 minutes)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
- 2-3 pieces Green Chilies (slit lengthwise)
Aromatics and Finish
- 2 tablespoons Ghee or Butter (for a rich, authentic flavor)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 3 pieces Green Cardamom Pods (slightly crushed)
- 1/2 teaspoon Garam Masala (high quality)
- 1 teaspoon Sugar (to balance the bitterness)
- 1/2 cup Heavy Cream (Malai) (at room temperature)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
Prepare the methi: Sprinkle 1/2 tsp salt over the chopped fenugreek leaves and let them sit for 10 minutes. Squeeze out the bitter water, rinse once more, and set aside.
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2
For the paste: Boil the chopped onions, soaked cashews, and green chilies in 1 cup of water for 8-10 minutes until the onions are translucent and soft.
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3
Drain the water from the onion-cashew mixture and grind it into a very smooth, fine paste using a blender. Add a splash of water if needed.
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4
Heat 1 tablespoon of ghee in a pan over medium heat. Add the prepared fenugreek leaves and sauté for 3-4 minutes until they shrink and the raw smell disappears. Remove and set aside.
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5
In the same pan, add the remaining 1 tablespoon of ghee. Add cumin seeds, cinnamon, and cardamom pods. Let them sizzle and become fragrant.
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6
Add the ginger-garlic paste and sauté for 1 minute until the raw aroma vanishes, being careful not to brown it.
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7
Pour in the onion-cashew paste. Cook on low-medium heat for 5-6 minutes. Stir continuously as cashews tend to stick to the bottom of the pan.
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8
Add the sautéed methi leaves and the green peas to the gravy. Mix well to combine.
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9
Add about 1/2 to 3/4 cup of water to adjust the consistency. The gravy should be thick and creamy, not runny.
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10
Season with salt, sugar, and garam masala. Cover and simmer on low heat for 5 minutes to let the flavors meld.
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11
Lower the heat to the minimum and stir in the heavy cream. Mix gently until the gravy turns a beautiful pale ivory.
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12
Finally, sprinkle the crushed kasuri methi over the top. Simmer for just 1 more minute and turn off the heat. Do not boil after adding cream.
💡 Chef's Tips
To reduce bitterness, never skip the step of salting and squeezing the methi leaves. Use white onions instead of red onions to maintain the signature white/cream color of the gravy. If the gravy feels too thick, thin it out with a little warm milk instead of water for extra richness. Always add the cream at the very end on low heat to prevent it from curdling or separating. For a vegan version, substitute ghee with oil, cashews for the creaminess, and use coconut cream or cashew cream as a finisher.
🍽️ Serving Suggestions
Serve hot with Garlic Naan or Laccha Paratha to scoop up the velvety gravy. Pairs beautifully with Jeera Rice (Cumin Rice) for a gluten-free meal option. Accompany with a side of pickled onions (Sirka Pyaaz) and a crisp cucumber raita. A glass of sweet Lassi or a dry white wine like Riesling complements the creamy texture perfectly. Garnish with a few ginger juliennes or a swirl of cream just before serving for a restaurant-style look.