Methi Matar Malai Recipe – Creamy North Indian Curry

Methi matar malai is a creamy North Indian curry of green peas and fenugreek leaves in a gently spiced cashew-onion sauce. Fresh methi adds a pleasant bitterness that balances the rich, mellow gravy.

Ingredients

• 2 cups green peas
• 1 cup chopped fresh methi leaves
• 1 onion, 2 tomatoes and 10 cashews
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin, 1/2 teaspoon turmeric and 1 teaspoon coriander powder
• 1/2 cup cream or coconut milk, oil and salt

Method

1. Blanch peas briefly and set aside.
2. Cook onion, tomatoes and cashews until soft; blend smooth.
3. Fry cumin and ginger-garlic paste, add the puree and spices, then simmer until glossy.
4. Add methi and peas, cook for 5 minutes, then stir in cream. Serve with naan or roti.

Tips and storage

Rub fresh methi between your palms before adding it to release aroma. Refrigerate for 3 days and reheat gently.

More North Indian favourites

For more regional cooking, explore our vegetarian global cuisine guide, try Paneer Butter Masala, or browse Aloo Paratha. For a rich lentil dish, see Dal Makhani.