Methi Malai Matar – Fenugreek and Peas Curry with Cream
Methi Malai Matar is a delectable North Indian dish that beautifully blends the slightly bitter taste of fenugreek (methi) with the natural sweetness of green peas (matar), creating a dish that’s both aromatic and indulgent. Often enjoyed in restaurants and roadside dhabas, this rich, creamy curry is the perfect balance of flavors, making it a go-to option for a satisfying dinner. Whether you’re hosting a special gathering or looking to elevate your everyday meal, Methi Malai Matar is an excellent choice.
Cuisine:
North Indian
Course:
Dinner
Diet:
Vegetarian
Ingredients for Methi Malai Matar
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves), chopped | 3 cups |
| Green Peas (Matar) | 1 cup |
| Onions | 3, cut in four pieces each |
| Green Chillies | 2, adjustable |
| Cashew Nuts | 10 |
| Garlic | 4 cloves |
| Ginger | 1-inch piece |
| Milk | 1/2 cup |
| Coriander Powder (Dhania) | 1/2 tablespoon |
| Fresh Cream | 1/2 cup |
| Cardamom Powder (Elaichi) | 1/4 tablespoon |
| Sugar | 1/2 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Salt | To taste |
| Ghee or Oil | 3 tablespoons |
| For Dry Masala | |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Cloves (Laung) | 3 |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Whole Black Peppercorns | 5 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Mace (Javitri) | 1/2 piece |
| Black Cardamom (Badi Elaichi) | 1 |
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Instructions for Methi Malai Matar
-
Prepare the Dry Masala:
Start by preparing the dry masala that will form the flavor base of the curry. In a blender, combine the green cardamom pods, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace, and black cardamom. Blend to form a smooth spice powder and set it aside. -
Boil the Ingredients:
Fill a heavy-bottomed pan with water and bring it to a boil. Once the water begins to boil, add the onions, cashew nuts, green chillies, garlic, and ginger. Let it cook for a few minutes until the ingredients soften, then drain the water. -
Make the Paste:
Transfer the boiled mixture of onions, cashew nuts, green chillies, garlic, and ginger to a blender. Grind it into a smooth paste and keep it aside. -
Blanch the Methi Leaves:
Blanch the fenugreek leaves (methi) to retain their vibrant green color. In a separate pan, bring some water to a boil and add the methi leaves. After a minute, transfer them to chilled water and let them sit for two minutes. Drain the water and gently squeeze out any excess moisture from the leaves. -
Cook the Ground Paste:
Heat ghee or oil in a wok or heavy-bottomed pan. Add the wet ground paste to the pan and cook it for about 5 minutes, stirring frequently. Cook until the spices release their oils and the paste thickens. -
Add Peas and Milk:
Once the paste has cooked and the flavors have developed, add the green peas and milk to the pan. Let it simmer for another minute to combine the ingredients. -
Add Dry Spice Powder and Coriander Powder:
Now, add the dry masala powder that you prepared earlier, along with coriander powder. Stir well and let the mixture cook for another 3-4 minutes on medium flame, allowing the spices to infuse the curry with their rich flavor. -
Incorporate the Methi and Seasonings:
Add the blanched methi leaves to the pan along with salt and sugar. Mix everything thoroughly and cook for another 2 minutes. If you find the consistency too thick, feel free to add more milk to adjust it. -
Finish with Cream and Kasuri Methi:
For the final touch, add cardamom powder, kasuri methi, and fresh cream. Stir well to combine and let it cook for an additional 2-3 minutes to allow the cream to blend in, making the dish rich and creamy. -
Serve:
Once the curry is ready, serve the Methi Malai Matar hot. This dish pairs beautifully with Beetroot Thoran, Boondi Raita, and Tawa Paratha for a complete and fulfilling meal.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 150mg |
Tips:
- Adjust the spice levels by increasing or decreasing the number of green chillies according to your preference.
- If you’re looking for a richer, creamier texture, you can add a bit more fresh cream towards the end of cooking.
- For an extra burst of flavor, you can garnish the curry with fresh coriander leaves before serving.
Methi Malai Matar is a versatile dish that can be served with naan, roti, or rice, making it a great addition to your weeknight dinners or special occasions. Its creamy texture and well-balanced flavors make it a delightful choice for anyone who enjoys North Indian cuisine.
