Methi Matar Malai Recipe with step by step photo - Methi Matar Malai is a very popular North Indian curry made with fresh fenugreek leaves (methi leaves), green peas, cream and flavored with mild Indian spices. The sweetness from the cream help to balance out the bitterness from the methi leaves and the matar adds plenty of texture along with great taste.

Methi Matar Malai Recipe with step by step photo - Methi Matar Malai is a very popular North Indian curry made with fresh fenugreek leaves (methi leaves), green peas, cream and flavored with mild Indian spices. The sweetness from the cream help to balance out the bitterness from the methi leaves and the matar adds plenty of texture along with great taste. Methi Matar Malai tastes mild sweet and has white gravy instead of usual red or green gravies found in classic curries like paneer butter masala and palak paneer. Since fresh fenugreek leaves and fresh green peas are generally available in cold wintery season, it’s a right season to prepare this curry and enjoy the flavor of the season. However, frozen green peas are easily available all through the year and you can prepare it anytime you want to. I have used frozen peas in this curry. It is rich and creamy and is usually served as a side dish for roti, rice, parathas and naan.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 4
Author: Jyoti Singh

Ingredients:

• Fenugreek leaves/methi leaves - 2 cups
• Green peas (fresh or frozen) - 1/2 cup
• Onion(chopped) - 1 medium size
• Cashew nuts - 10-12
• Tomato (chopped) - 2
• Green chilies - 2-3 (or as needed)
• Ginger - 1/2 inch
• Garlic - 2 cloves
• Cumin seeds - 1 tsp
• Cardamom - 2
• Cinnamon stick - 1 inch piece
• Cloves - 2
• Fresh cream/heavy whipping cream - 1/4 cup
• Milk - 1/2 cup
• Water - 1/2 cup or as required
• Salt - to taste
• Sugar - 1/4 tsp
• Kasoori methi (Dry Fenugreek leaves) - 1 tbsp
• Red chili powder - 1 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp (optional)
• Coriander powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Asafetida (hung) - a pinch
• Coriander leaves (chopped) - 2 tbs

Method:

1. Boil the onion and cashew in water till onion change the color.

2. Remove it from water and grind it to a fine paste along with tomato, ginger, garlic and green chilies.

3. Wash, clean and chop fenugreek leaves.

4. Put the chopped Methi leaves, peas and 1/2 cup water in a utensil along with some salt and keep it on the gas to boil. Once the water comes to boil, cook on a low flame for 5 minutes and then refresh with the cold running water. Keep it aside. (This step will reduce the bitterness of methi leaves.)

5. Heat butter or oil in a pan. Add cumin seeds, green cardamom, cloves and cinnamon sticks. Sauté for 30 seconds.

6. Add the ground paste and fry well in medium heat. Cook until raw smell goes off.

7. Add turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder. Fry for 2 to 3 minutes.

8. Season with salt and sugar. Mix it well.

9. Add milk, heavy whipping cream and water (if required), mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.

10. Add the boiled green peas and methi leaves, mix properly and let the mixture cook until gravy turns thick.

11. Add kasoori methi and mix well.

12. Simmer for 4 to 5 minutes. Add finely chopped coriander leaves and mix well. Turn off the heat. Methi matar malai is ready.

13. Serve hot methi matar malai with Roti, paratha, naan, garlic naan or rice.

Methi Matar Malai Recipe with step by step photo:

1. Boil the onion and cashew in water till onion change the color.

2. Remove it from water and grind it to a fine paste along with  tomato, ginger, garlic and green chilies.

3. Make smooth paste.

4. Put the chopped Methi leaves, peas and 1/2 cup water in a utensil along with some salt and keep it on the gas to boil. Once the water comes to boil, cook on a low flame for 5 minutes and then refresh with the cold running water. Keep it aside.

5. Heat butter or oil in a pan.

6. Add cumin seeds, green cardamom, cloves and cinnamon sticks. Sauté for 30 seconds.

7. Add the ground paste and fry well in medium heat. Cook until raw smell goes off.

8. Add salt.

9. Add 1 tsp of sugar.

10. Add turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder. Fry for 2 to 3 minutes.

11.  Add milk, heavy whipping cream and water (if required), mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.

12. Add the boiled green peas and  methi leaves, mix properly and let the mixture cook until gravy turns thick.

13. Add kasoori methi and mix well. Simmer for 4 to 5 minutes. Add finely chopped coriander leaves and mix well.

14. Turn off the heat. Methi matar malai is ready.

15. Serve hot methi matar malai with Roti, paratha, naan, garlic naan or rice.