Methi Malai Matar
Fresh fenugreek leaves and sweet green peas simmer in a mildly spiced creamy gravy. This North Indian favorite is rich yet balanced, with gentle bitterness from methi softened by milk, cream, and a touch of sweetness.
For 4 servings
- prep · ~15 min
Prep the methi and cashews.
1.Pick the fenugreek leaves from the stems, wash well, and roughly chop them.2.Soak the cashews in warm water for 10 minutes.3.Finely chop the onion, peel the ginger and garlic, and slit the green chili. - boil · ~4 min
Cook the peas briefly.
Boil the green peas in a little water until just tender, about 3 to 4 minutes if fresh and 2 to 3 minutes if frozen. Drain and keep aside.
- mix · ~2 min
Blend the cashew base.
Drain the soaked cashews and blend them with a little water to a smooth paste. Keep the paste ready for the gravy.
- saute · ~8 min
Cook the onion mixture.
1.Heat oil and ghee in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion, ginger, garlic, and green chili, then cook until the onion turns soft and light golden.4.Cool this mixture slightly and blend it to a smooth paste with a splash of water.TIPDo not deeply brown the onions; a lighter color keeps the gravy pale and classic. - saute · ~4 min
Cook the methi.
In the same pan, add the chopped fenugreek leaves and cook until wilted and most of the moisture dries up, about 3 to 4 minutes.
- simmer · ~5 min
Build the gravy.
1.Add the onion paste back to the pan with the cooked methi.2.Stir in the cashew paste, turmeric powder, and red chili powder.3.Cook on low heat for 2 minutes, stirring so the paste does not stick.4.Add milk gradually and mix until smooth. - simmer · ~5 min
Add peas and finish the curry.
1.Add the boiled green peas, salt, sugar, and garam masala.2.Pour in the cream and stir gently.3.Simmer for 4 to 5 minutes until the curry thickens lightly and the flavors come together.4.Add a splash of water if you want a looser gravy.TIPKeep the heat low after adding milk and cream so the gravy stays smooth. - serve
Serve hot.
Serve Methi Malai Matar hot with roti, naan, paratha, or a small portion of jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash methi thoroughly, then drain well before chopping so the gravy doesn't turn watery.
- 2Cook the fenugreek just until wilted and the raw smell fades; overcooking makes it more bitter.
- 3Keep the onions only light golden, not brown, to preserve the dish's signature pale creamy color.
- 4Blend both the onion mixture and cashew paste very smooth for a restaurant-style silky gravy.
- 5Add milk gradually over low heat and stir continuously to prevent splitting.
- 6If using frozen peas, cook only until just tender so they stay sweet and bright.
- 7This curry thickens as it stands, so loosen leftovers with a splash of hot milk or water before reheating.
Adapt it for your goals.
Low-oil
Skip the ghee and use only a little oil, then add a spoonful of extra milk at the end to keep the gravy soft and creamy.
paneerPaneer
Add cubed paneer with the peas for a heartier version that turns this side dish into more of a main.
veganVegan
Replace milk and cream with unsweetened cashew milk and coconut cream or more cashew paste for a dairy-free but still rich curry.
jainJain
Omit onion and garlic, then use a little more ginger and cashew paste for body while keeping the gravy mild and creamy.
Why this is on our healthy list.
Leafy Green Goodness
Fenugreek leaves add plant compounds and fiber, bringing more nutritional value than a plain cream-based curry.
Pea-Based Plant Protein
Green peas contribute plant protein and fiber, making the dish more satisfying alongside roti or rice.
Balanced Richness
The creaminess comes from a mix of milk, cream, and cashews, so the gravy gets body from more than just heavy cream.
Frequently asked questions
Wash the leaves well, cook them separately until just wilted, and keep the small amount of sugar in the recipe; the milk and cream also soften the bitter edge.
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