Methi Mattar Malai

Delicately flavored peas and fenugreek leaves curry that is creamy dreamy comforting hug to your belly!

Lot Indian curries are tomato based curries. For example Paneer Butter Masala, Tikka Masala, Rajma etc. These tomato based curries are spicy, savory and a bit tangy due to added tomatoes. I am a huge fav of those kind. However I also like me some delicate creamy curries as well, like Cashew Curry and this Methi Mattar Malai curry. This recipe is delicately flavored and made without tomatoes.

Methi Mattar Malai has 3 main ingredients in it, Methi which is fenugreek leaves, mattar is peas and malai is cream. Methi, fenugreek leaves are naturally bitter and cooks amazingly with lot of ginger, garlic, chili. Mattar has a hit of natural sweetness while malai brings lot of creaminess to this dish. All three key ingredients compliment each other so well. This curry is mild in flavors and pairs well with soft buttery naan, roti or kulcha. And if you want to be a bit fancy with this make it fusion, you can simply add cooked orzo to this curry make it a fusion pasta dish!

I love adding this Methi Mattar Malai curry to my Indian feast to balance out flavors. This dish along with one spicy curry or even Dal Fry, along with either Jeera rice or Biryani, raita, roti/naan. I mean tell me if that doesz not sound like a perfect Indian meal to you?!?! And if you want to make a fusion Diwali, you can use this an outstanding sauce for orzo or penne. I guarantee your guests will devour this in minutes!

I hope you make this and some of the recipes I linked above for the upcoming Diwali. If you end up making any of my recipes and like it, leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!

Print Pin

Methi Mattar Malai

Delicately flavored peas and fenugreek leaves curry that is creamy dreamy comforting hug to your belly!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 5

Ingredients

Gravy Ingredients

• 2 tbsp Avocado Oil
• 1 tsp Cumin Seeds
• 3 Whole Cloves
• 3 Whole Green Cardamom
• ½ small Cinnamon Stick
• 5 Black peppercorns
• 1 large Sweet Yellow Onion
• 2 inch Sliced Ginger Root
• 3 large Sliced Garlic Cloves
• 2 Thai Green Chilis
• ¼ cup Cashews
• ½ tsp Salt

Other Ingredients

• 1 tbsp Butter
• 1 tbsp Avocado Oil
• 2 inch Grated Ginger Root
• 3 large Minced Garlic Cloves
• 2 Chopped Thai Green Chilis
• 4 cup Fresh Fenugreek Leaves
• 2 cup Frozen Green Peas, thawed and soaked in warm water if using fresh, be sure to boil it
• ¼ tsp Red Chili Powder
• ⅛ tsp Turmeric Powder
• 2 tsp Cumin Coriander Powder
• 1 tsp Garam Masala
• ½ tsp Salt ¼ + ¼
• 1 cup Water ½ + ½
• ¼ tsp Sugar

Optional Garnishing

• 1-2 tbsp Heavy Cream, OPTIONAL I personally do not feel the need to add heavy cream since cashew makes the gravy creamy
• 1 tbsp Butter
• ¼ tsp Kashmiri Red Chili Powder
• ¼ cup Fresh Chopped Cilantro

Instructions

Make the gravy

• In a heavy bottom pan, add in 2 tbsp of oil. Once hot, add in cumin seeds and whole spice.
• Once cumin seeds start to fragrant and deepens in color, add in sliced onions, garlic, ginger, thai green chilis and cashews along with ½ tsp of salt.
• Mix it all and saute until onions are caramelized. Do not brown/burn the onions. This step will take some time.
• Once onions are caramelized, turn the hear off and take the mixture out in a blender jar. Let it sit for some time to cool it down. Then blend it to smooth paste using 1 cup of water. Keep it aside.

Make Methi Mattar Malai

• In the same pan you sautéed the onions, add in 1 tbsp of oil and 1 tbsp of butter. Once butter is melted add in chopped ginger, garlic and thai green chili. Saute on low/medium heat for 1-2 minutes or until the raw smell of garlic is gone and garlic starts to change its color. Do not burn it.
• Then add in chopped fresh fenugreek leaves (Methi) along with ½ tsp of salt. Mix well and cook for couple of minutes or until methi leaves are completely wilted.
• Mix in cumin red chili powder, turmeric powder, coriander powder powder and garam masala. Cook for a minute. Then mix in thawed frozen peas without any water.
• Mix well, cook for a minute, then add in onion gravy you made earlier. Mix well and add more water if you need based on your desired consistancy.
• Add in another ½ tsp of salt and ¼ tsp of sugar. Mix well and taste. Add more salt if needed.
• Cover and let it cook for 2-3 minutes on medium heat while stirring couple of times during this step.
• Once cooked, garnish it with heavy cream (optional), kashmiri red chili powder mixed in hot melted butter and chopped cilantro. Serve it with hot parathas and enjoy!