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methi mattar malai
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Methi Mattar Malai

Delicately flavored peas and fenugreek leaves curry that is creamy dreamy comforting hug to your belly!
Prep Time10 minutes
Cook Time15 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!