Methi Matar Malai Fenugreek Green Peas Curry

Methi Matar Malai is an authentic dish that perfectly combines creamy, sweet, and bitter. Fenugreek leaves have a slightly bitter taste that is well-balanced with sweet green peas and fresh cream. This mild curry is an excellent choice for festive occasions or entertaining guests. Check out other delicious curry recipes – Baingan Bharta, Vegetable Korma and Aloo Matar.

Watch How to Make Methi Matar Malai

What is Methi Matar Malai?

Methi Matar Malai has three main ingredients:

Methi (Fenugreek leaves) Matar (green peas) Malai (Cream)

Methi is the main vegetable of this recipe and can be slightly bitter in taste. It is paired with flavor-filled and aromatic sauteed spices, cashews, onion, and ginger. The sweet green peas and the cream make up for the sweet part of this dish. Methi leaves have many health benefits, like regulating cholesterol levels and keeping the heart healthy. This is one of the most popular methi recipes in India. Enjoy these delicious Aloo Methi, Thepla, Methi Chicken, and Methi Dhebra recipes.

Why you will love this Methi Matar Malai?

It is a flavorful and creamy restaurant-style curry It is mild and not spicy. You can always add more spice to taste. Vegetarian & gluten-free Ready in under 30 minutes Kid-friendly

How to make Methi Matar Malai?

Let’s start by gathering the ingredients. Pick and wash fresh methi leaves. This recipe can be made using fresh or frozen peas (I have used frozen). If you are using fresh peas, par-boil them beforehand. I have used poppy seeds as one of the main ingredients of this methi curry, as they give a rich texture to this methi malai dish.

Heat a wok (or kadai) large enough with oil. Once the oil gets hot, add the whole spices and saute them till you get a waft of their aroma. Next, add the green chilies, ginger, garlic, and sauté for a few seconds. Then add the onions and saute them till they become translucent. Finally, add the cashew nuts and poppy seeds and sauté for about a minute. Turn off the heat and let the mixture cool. Transfer the contents to a blender and blend until it becomes a smooth paste. Once the paste has reached a smooth consistency, transfer it to a bowl and set aside.

Heat the same wok (kadai) and add oil. Transfer the blended onion and cashew paste, which has been kept aside in the bowl, to the Kadai and saute for a few minutes until aromatic. While this mixture is sauteeing in the Kadai, quickly chop the dry methi leaves from the strainer finely. Add them to this rich and creamy onion cashew paste and saute for a few minutes. Then add the frozen green peas or the parboiled green peas and mix them well. (I used frozen green peas in this recipe)

Sauté this whole mixture for a few minutes on medium heat. Add cream, salt, and garam masala to this fenugreek leaves recipe by stirring them well. Cover the Kadai and let it simmer for a few minutes on a low flame. Switch off the stove and garnish this aromatic methi curry with fresh cilantro leaves.

Methi Matar Malai is ready to be served. This exotic curry is so creamy and rich. It is perfect to serve when entertaining.