New Delhi: A bowl of methi malai matar brings together the gentle bitterness of fresh fenugreek leaves, the natural sweetness of green peas, and the richness of cream. This dish has a mellow, balanced flavour that pairs beautifully with warm roti, paratha, or steamed rice. Its silky texture and fragrant masala base make it a dependable choice for a satisfying lunch at home, especially on days when you want something indulgent yet not overly heavy.
The recipe uses simple ingredients and a straightforward method, relying on a smooth onion-cashew paste to give the curry its signature creaminess. With just a few steps of sautéing, blending, and simmering, you can prepare a dish that feels restaurant-style while staying mellow enough for everyday meals. Scroll down for the recipe.
Ingredients
For the masala paste
- 1 tbsp oil or ghee
- 1 cup onion, sliced or roughly chopped
- 1 inch ginger, chopped
- 2 large garlic cloves, chopped
- 1–2 green chillies, chopped
- ¼ cup cashews
- ½ cup water
For the curry
- 1 tbsp butter or ghee
- 1 tsp cumin seeds
- 2-3 green cardamom pods, lightly crushed (optional)
- 1 inch cinnamon stick (optional)
- 2 cups fresh fenugreek leaves (methi), washed and chopped
- 1 cup green peas, boiled or steamed
- ½ cup water or reserved pea stock
- ½ cup fresh or heavy cream
- Salt to taste
- ½ tsp sugar (optional)
- ½ tsp garam masala
- Chopped coriander leaves for garnishing
Cooking method
1. Prepare the methi and peas
- Rinse the methi leaves well, drain, and chop them. If you prefer a milder flavour, sprinkle a little salt on the leaves, rest them for 15 minutes, then squeeze out the water.
- Boil or steam the green peas until tender and set aside, keeping some of the pea stock if you want to use it later.
2. Make the masala paste
- Heat 1 tbsp oil or ghee in a pan. Add onions, ginger, garlic, green chillies, and cashews.
Sauté until the onions soften and turn translucent. - Pour in ½ cup water, cover, and cook for 5-6 minutes until everything becomes very soft.
- Let the mixture cool and blend it into a smooth, creamy paste. Add a little water only if needed.
3. Cook the curry
- In a kadai, melt the butter on medium heat. Add cumin seeds and the optional whole spices, letting them release their aroma.
- Stir in the onion-cashew paste and sauté for 4-5 minutes until the raw smell disappears and the paste thickens slightly.
- Add the chopped methi leaves and cook for 2-3 minutes until they wilt.
- Mix in the boiled peas.
4. Simmer and finish
- Pour in ½ cup water or pea stock and bring the mixture to a gentle simmer. Cover and cook for 5 minutes.
- Lower the flame and add cream, salt, and sugar if using. Let the curry simmer for another 4-5 minutes until it becomes thick and silky.
- Finish with a sprinkle of garam masala and garnish with coriander.
- Serve hot with roti, paratha, naan, or rice.