Methi Matar Malai

Name: Methi Matar Malai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 250 g methi leaves (fresh, plucked, washed and roughly chopped); 1 cup green peas (fresh or frozen); 12 pcs cashew nuts (soaked in warm water for 15 minutes); 1 pcs onion (medium, roughly chopped); 4 pcs garlic (cloves, peeled); 1 inch ginger (peeled, roughly chopped); 2 pcs green chili (slit lengthwise); 2 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (dried, crushed between palms); 0.5 tsp salt; 0.5 tsp sugar (balances bitterness of methi); 0.5 cup water (for blending cashew paste); 3 tbsp cream (fresh malai or heavy cream)

RATING

4.4/5(98)

TASTE SCORE

9/10

Fresh fenugreek leaves and sweet green peas come together in a creamy, mildly spiced gravy. This North Indian classic is rich with the flavors of cashew paste and a touch of cream, finished with a hint of kasuri methi for that signature restaurant-style aroma.

PREP

15m

COOK

25m

SERVES

1 KATORI

239 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Blanch the methi leaves to remove bitterness.
1.Bring 4 cups of water to a boil in a large pot.
2.Add the chopped methi leaves and blanch for 2 minutes.
3.Drain immediately and transfer to a bowl of ice water to stop cooking.
4.Drain again, squeeze gently to remove excess water, and set aside.
TIPBlanching tames the bitterness and keeps the methi bright green.
prep · ~5 min
Boil the green peas and prepare the cashew-onion paste.
1.Boil the green peas in water until tender (3-4 min). Drain and set aside.
2.Drain the soaked cashews and transfer to a blender.
3.Add onion, garlic, ginger, green chili, and 0.5 cup water. Blend to a smooth paste.
TIPA smooth paste ensures a creamy, restaurant-style gravy texture.
saute · ~10 min
Cook the masala base.
1.Heat oil and ghee together in a kadai over medium heat.
2.Add cumin seeds, bay leaf, cardamom, and cinnamon. Sauté until fragrant (30 sec).
3.Pour in the smooth cashew-onion paste carefully and stir well.
4.Add turmeric powder, coriander powder, sugar, and salt. Cook, stirring frequently, until the paste turns glossy and oil starts to separate from the sides (8-10 min).
TIPStir continuously to prevent the paste from splattering. Use medium heat to avoid burning.
simmer · ~5 min
Add peas and simmer the gravy.
1.Add the boiled green peas and 0.25 cup water to the cooked masala.
2.Mix well, bring to a gentle simmer, and cook for 5 minutes so the peas absorb the flavors.
TIPAvoid adding too much water at once; the gravy should be thick enough to coat the back of a spoon.
simmer · ~3 min
Finish the curry with methi and cream.
1.Gently fold in the blanched methi leaves and cook for 2-3 minutes.
2.Lower the heat completely and stir in the fresh cream.
3.Sprinkle garam masala and crushed kasuri methi on top. Mix gently and turn off the heat.
TIPDo not boil after adding cream — high heat can split the gravy.
garnish · ~5 min
Rest for 5 minutes, then garnish with a swirl of cream and serve hot.
TIPThe dish thickens as it rests, and flavors deepen. Serve with naan or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch methi leaves for exactly 2 minutes to remove bitterness while retaining a vibrant green color.
2
Soak cashews in warm water for at least 15 minutes to achieve a silky-smooth paste.
3
Cook the cashew-onion paste until oil separates — this ensures a rich, non-raw gravy.
4
Crush kasuri methi between your palms just before adding to release maximum aroma.
5
Always lower the heat before adding cream to prevent curdling or splitting.
6
Let the dish rest for 5 minutes off heat so flavors meld and the gravy thickens naturally.
7
Use fresh green peas for a sweeter bite; frozen peas work well but do not overcook them.