Methi Matar Malai
Fresh fenugreek leaves and green peas in a creamy cashew-yogurt gravy — a mild North Indian curry made lighter without cream.
For 3 servings
Sauté the aromatics and base.
- Heat the oil in a pan over medium heat.
- Add the cumin seeds and onions, sautéing for 5 minutes until translucent.
- Stir in the ginger and garlic and cook for 30 seconds until fragrant.
Cook the greens and simmer with cashew paste.
- Add the fresh fenugreek leaves and cook for 3 minutes until wilted.
- Stir in the green peas, water, salt, and cashew paste.
- Simmer the mixture for 10 minutes to allow flavors to meld.
TIPBlanch the fenugreek leaves beforehand if you prefer a milder, less bitter flavor profile.Finish with yogurt and garam masala.
Remove the pan from the heat and whisk in the plain yogurt and garam masala until the sauce is creamy and well-combined before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanching methi in salt water and then shocking it in ice water is the best way to remove bitterness and keep its vibrant green color.
- 2For a richer flavor, you can use a mix of half oil and half ghee.
- 3Do not brown the onions. Boiling them is key to achieving the classic white gravy of this dish.
- 4Stir the cashew paste continuously while cooking to prevent it from sticking to the pan and burning.
- 5After adding cream, keep the heat on low and avoid boiling to maintain a smooth, creamy texture.
- 6The dish thickens as it cools, so adjust the initial water quantity accordingly.
- 7For best results, use fresh, tender methi leaves.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil and heavy cream with full-fat coconut milk or a thick cashew cream for a dairy-free version.
Richer GravyRicher Gravy
For a more decadent, restaurant-style gravy, add 1 tablespoon of crumbled khoya (milk solids) when sautéing the onion-cashew paste.
Nut FreeNut-Free
Substitute cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to create a nut-free white paste.
Why this is on our healthy list.
Rich in Iron
Fenugreek (methi) is an excellent source of iron, a mineral essential for forming hemoglobin, preventing anemia, and maintaining high energy levels.
Good Source of Fiber
Both fenugreek leaves and green peas are high in dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Provides Plant-Based Protein
Green peas contribute a significant amount of plant-based protein, which is vital for muscle repair, immune function, and overall body maintenance.
Contains Healthy Fats
Cashews provide heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and support cardiovascular health when consumed in moderation.
Frequently asked questions
The most effective method is to blanch the chopped leaves in boiling salted water for 2 minutes and then immediately transfer them to ice-cold water. This process, called shocking, significantly reduces bitterness while preserving the bright green color.
