Go Back
Print
methi matar malai

CREAMY METHI MATAR MALAI (Fenugreek and green peas curry)

A creamy, rich and delicious curry with fenugreek leaves and green peas in an aromatic gravy, perfect with any Indian flat bread or even rice. Ingredients
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Author Vanitha Bhat

Ingredients

  • 2 to 3 tbsp kasuri methi/dry fenugreek leaves
  • 1 small bunch fresh methi leaves or frozen
  • 1 large onion roughly chopped
  • 2 green chilies/jalapenos slit or chopped
  • 3 cloves of garlic peeled and chopped
  • 1 inch piece of ginger peeled and chopped
  • 2 black cardamoms badi elaichi
  • 1 inch piece cinnamon
  • 8 to 10 cashew nuts
  • ¼ to ½ cup yogurt or water
  • 2 tbsp oil
  • 1 tbsp butter if not vegan
  • ¼ to ½ cup green peas fresh or frozen
  • 3 to 4 tbsp fresh cream or coconut cream/milk
  • GARNISH:
  • Crushed dried fenugreek leaves/kasoori methi
  • Freshly chopped cilantro or coriander leaves optional

Instructions

PREPPING THE FENUGREEK LEAVES:

  1. Soak dried fenugreek leaves in a little water (just enough to cover it) for 15 minutes.
  2. If you are using fresh fenugreek leaves too (if you can find fresh), pick the leaves from stems, wash well in plenty of water, drain and set aside. After it is drained well, chop finely.
  3. If using frozen, thaw and use.

TO MAKE THE GRAVY:

  1. In a pressure cooker, cook 1 large onion, 2 chopped green chilies, slit, 3 cloves of garlic (peeled and chopped or whole), 1 inch piece chopped ginger, 2 black cardamoms, 1 inch cinnamon along with 8 to 10 cashew for 1 whistle.
  2. You can sauté this mixture in some oil for a few minutes too instead of boiling.
  3. Drain, remove the whole black cardamoms and cinnamon piece.
  4. Blend to a fine paste with1/4 to 1/2 cup yogurt or even water.
  5. Heat 2 tbsp oil plus 1 tbsp butter (if not vegan) in a pan.
  6. Add 1 piece cinnamon, 4 to 5 black peppercorns, 1 bay leaf and 2 green cardamoms and sauté for a few seconds on medium until the fat is aromatized with the spices.
  7. Add ½ tsp Kashmiri red chili powder (optional), 2 tsp coriander powder, 1 tsp jeera powder, ½ tsp haldi and fry for a few seconds.
  8. Add 1 cup fresh methi leaves (or thawed frozen ones) and drained dry fenugreek leaves.
  9. Fry on medium low for a few minutes until the greens are slightly cooked; about 3 to 4 minutes, stirring often.
  10. Add the blended paste and water (use water to rinse the blender jar and use that) to a consistency you prefer.
  11. Add boiled fresh peas (if using fresh or add directly if frozen) and salt to taste; bring to a boil on medium heat, stirring continuously.
  12. Once it comes to a simmer, stir in 3 to 4 tbsp fresh cream and mix to combine thoroughly. If vegan, you can use coconut milk/cream here.
  13. Heat through on low heat and then remove from heat.
  14. Serve hot with roti, parathas, pulaos, biryanis, naaan etc.!

Recipe Notes

  • This dish can be made with fresh or dried fenugreek leaves or a combination of both or even frozen.
  • Almonds can be added too but make sure to blanch them and remove the peel. Peel will add a brownish tinge to the gravy!
  • Adjust the amount of spices according to personal taste.
  • Instead of green peas, you can add paneer (Indian cottage cheese) or even any other vegetable you like or just the fenugreek leaves alone.
  • Inspired by Chef Kunal Kapur's recipe.
  • Enjoy and Happy Cooking!