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Methi Matar Malai

Tanvi Srivastava
Rich north indian curry made with fresh methi (fenugreek leaves) and matar (sweet green peas) in a creamy cashew nut and poppy seeds sauce. Gluten free, ready in 35-40 minutes!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 3 tablespoon ghee or use oil
  • 1 teaspoon cumin seeds
  • 1 medium onion roughly chopped
  • 10 raw cashew whole or 2 tablespoon broken cashew pieces
  • ½ inch ginger
  • 2-3 garlic cloves
  • 1 indian green chilli
  • 1 teaspoon white poppy seeds khus khus
  • 1 cup whole milk
  • 2 cup methi leaves chopped
  • ½ cup green peas fresh or frozen
  • 1 teaspoon salt adjust to taste
  • ½ cup heavy cream can go down to ⅓ cup
  • 1 teaspoon kasuri methi
  • ½ teaspoon garam masala
  • 2 pinch ground nutmeg

Whole Spices

  • 1 bay leaf
  • 4 green cardamom
  • 2-3 cloves

Instructions
 

PREPARATION

  • Pick and wash the methi. We are only going to use the leaves, discard the stems. If you are using frozen methi, thaw it beforehand.
  • Using a sharp knife, chop the methi leaves. Don't chop too fine or too big. Frozen methi usually comes chopped, use it as it is.
    Pro Tip - Don't chop methi in a food processor to use in this recipe. It will bleed and your gravy will become green.
  • If you are using fresh green peas, blanch them in boiling salted water for 6-7 minutes. If using frozen peas, they are already blanced, just thaw them.
  • Lightly toast the kasuri methi in a dry pan. Transfer to a small plate and let cool.

MAKE METHI MATAR MALAI

  • In a cooking pot, add 1 tablespoon ghee and let warm up.
  • On low medium heat, crackle cumin seeds and immediately add roughly chopped onions along with raw cashew nut, green chilli, garlic and ginger. Fry for 5-6 minutes or until onions start appearing translucent and slightly soft.
  • Then add the white poppy seeds and fry for another 1-2 minutes.
  • Add everything to a blender jar, add ¼ to ? cup water and make into a smooth paste. Add more water if needed to grind and for breaking down the poppy seeds, they take long however don't let the masala get watery.
  • Warm up remaining 2 tablespooon ghee on low medium flame to the cooking pot and crackle the whole spices - bay leaf, green cardamom and cloves.
  • Add the cashew paste and fry it for 2-3 minutes in ghee. Dont dry out a lot.
  • Next, add the chopped methi and mix. It will wilt in a few minutes and release its water. Cook the methi for 3-5 minutes with the masala. Dont cook a lot else methi will start discoloring.
  • Then, add the green peas, salt and milk. If you are using paneer, add at this stage. Mix and let everything cook on low heat for 6-7 minutes for flavors to meld together. If you feel that the curry needs thinning out, add ¼ cup hot water.
  • Finally, add the malai (heavy cream / fresh cream), garam masala and kasuri methi along with pinch or two of grated nutmeg. Mix and let simmer for 4-5 minutes.
  • Let the curry sit for 20 minutes and serve.

Notes

  • Fresh methi - Go for fresh methi for the perfect flavor. Fresh greens contribute significantly to the taste of this dish.
  • Adjust the quanity of methi - I love the taste and flavor of methi and hence I add slightly more quanity. You could reduce the quantity to 1.5 cups if you wish. 
  • Kasuri methi really helps in bringing out the flavor of fresh methi. Dont skip kasuri methi and dont forget to toast it before adding for the best flavor.
  • Yellow Hue - Add a touch of turmeric powder while frying the masala if you dont like white gravy. 
  • Cook on gentle heat - Since there is a lot of dairy in this recipe, avoid high heat else the milk or heavy cream might curdle.
  • Dont go overboard on heat or spices - In general, whenever you are cooking anything with methi, avoid adding a lot of green chillies or red chilli powder or garam masala. Methi on its own has a bitterness and it balances out the flavors.
  • Add Vegetables - You could add some sweet corn if you prefer. Tastes great.
Variations 
Vegan Methi Matar Malai
You can easily make vegan version of methi matar malai by using cashew milk instead milk. You could also use coconut milk, however in that case, the dish will have a pronounced coconut taste. Use plant based oil like avocado oil or vegan butter instead of ghee.
Methi Matar Malai Without Cream
If you do not want to add it, skip the heavy cream. To preserve the creaminess of the dish, I suggest adding a few extra cashews.
Methi Matar Malai Paneer
Add tiny cubes of pan fried paneer or  grated paneer. I prefer the latter method. Grated paneer maintains the lacey texture of the gravy.
Methi Matar Malai Without Cashew
You could add unroasted sunflower seeds to create a creamy texture when blended. They have a slightly nutty flavor but are less sweet than cashews. When substituting cashews, the flavor and texture of the dish may be slightly altered.
Methi Matar Malai With Milk Powder
You can milk powder (not non-fat) and warm water to this curry. Skip the milk.
 
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