cherished flavors

Methi Matar Malai is one of those dishes that instantly transports me back to my childhood. I cherish the memories of enjoying it at a lovely restaurant, Portico, in my hometown, Pune, India. It was my first experience with the dish, where I celebrated one of my birthdays with my family. One bite and we all fell in love with its unique flavors. I still remember the mildly spiced curry. It had a slight bitterness of fresh methi (fenugreek leaves), perfectly balanced by the sweetness of matar (green peas) in a luscious cream sauce.

Inspired by those precious moments, I began experimenting in my own kitchen to recreate Methi Matar Malai. Somehow, it’s one of those dishes that hasn’t gained as much popularity outside India. I rarely see it listed on restaurant menus here in the US or other countries I have visited, like the UK or Australia where Indian food is wildly popular. Like many other Indian home cooks abroad, I decided to bring that magic into my kitchen!

a Mughlai royalty

I am not certain of its true roots, but Methi Matar Malai is widely regarded as a North Indian dish reminiscent of Mughlai cuisine. Mughlai food, originating from the kitchens of the Mughal emperors, is known for its indulgent, creamy curries, use of dry fruits like cashews and almonds, and mild yet aromatic spices.

Methi Matar Malai is the perfect representation of this style—rich and indulgent yet balanced in flavor. Green peas and methi leaves are simmered in a luscious creamy sauce made by blending together cashews, yogurt and heavy cream along with aromatics like ginger and green chilies. The natural sweetness of green peas balances out the slight bitterness of methi. The creamy base made from cashews and yogurt gives the dish a decadent mouthfeel without being overly heavy. Though this dish has a regal feel to it, it’s surprisingly simple to make at home!

A Cozy Winter Vegetables Curry

Both methi and matar are winter vegetables in India. They are typically harvested during the cooler months from November to February. These two star ingredients make Methi Matar Malai even more special when made with fresh, seasonal produce. I usually find fresh methi at my local farmers markets in the winter months, here in the Bay Area. However, it is available year round at my local Indian grocery store. If you can’t find fresh leaves, frozen methi works just as well. Green peas, too, are best when fresh, but if you have frozen ones on hand, they are a perfectly fine substitute.

Aside from being delicious, Methi Matar Malai also brings a host of nutritional benefits to the table. Fenugreek (methi) leaves are rich in vitamins A and C, iron, and fiber, making them great for digestion, immune function, and overall health. They also help regulate blood sugar levels. Green peas, on the other hand, are a good source of plant-based protein, vitamins K and C, and antioxidants.

Why you’ll love it

Methi Matar Malai has become a beloved staple in our home, especially for those cozy family dinners when we’re craving something rich yet wholesome. It is surprisingly quick and easy to make, making it a hearty and healthy weeknight dinner.

It’s also a fantastic way to get that ’emperor’ in my house to eat his greens without complaint! Whether you’re looking to impress guests with a creamy, mildly spiced curry or simply want a new recipe to incorporate a healthy, vegetarian dish with unique vegetables like fresh methi and green peas into your meal rotation, this dish is a must-try!

Methi Matar Malai

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• Author: Vasanti
• Yield: 4 servings 1x

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Description

A creamy, mildly spiced North Indian classic, featuring fresh fenugreek leaves, sweet green peas, and a rich yogurt-cashew sauce.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Ground Paste

• 1 medium sweet yellow onion, coarsely chopped
• 2– inch piece of ginger, peeled and coarsely chopped
• 2–3 small green chilies, coarsely chopped
• 1/2 cup plain, unsweetened Greek yogurt
• 1/4 cup cashews (broken pieces or whole coarsely chopped)
• 1/4 cup heavy cream

For the Curry

• 4 cups fresh methi (fenugreek) leaves and tender parts of stems, approx. 1 big bunch
• 2 tbsp oil
• 1 tsp cumin
• 1/2 tsp asafetida
• 1 tsp garam masala
• 1 cup fresh green peas (thawed if using frozen)
• 1 cup water
• Salt, as needed
• 1/4 cup heavy cream, for garnishing
• cilantro leaves, roughly chopped, for garnishing

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Instructions

Preparing the Ground Paste

• Start by preparing the Ground Paste.
• In a food processor/grinder/blender combine all the ingredients for it and grind to a smooth consistency paste.
• Set aside until ready to use.

Making the Curry

• Rinse methi leaves in a colander under cold tap water. 
• Give them a rough chop and set aside.
• In a deep sauté pan with a lid, heat oil over medium heat.
• Add the cumin seeds and the asafetida.
• When the seeds start to splutter, turn the heat down to a low and add the prepared Ground Paste. (If heat is not turned down, the ground paste will splatter all over the stove!)
• Give it a good stir, cover the pan with a lid and turn the heat back up to a medium.
• Cook covered for 5-7 minutes on medium heat, till most of the moisture is absorbed. 
• In the meantime, rinse the blender with 1 cup of water and reserve it to be added to the pan at a later point in time. 
• Uncover the pan, season with garam masala and stir to combine it well. 
• Add the chopped fenugreek leaves and the green peas along with the reserved rinsed blender water. 
• Season with salt and mix well to combine. 
• Simmer covered for 8-10 minutes till the oil separates out and the peas are cooked. They should be soft but firm, not mushy. 
• Take the pan off the heat. 
• Drizzle with heavy cream. 
• Stir to combine and serve with warm naan or rotis, garnished with chopped cilantro.