Methi Malai Matar Recipe

Methi Malai Matar is a gentle North Indian curry of sweet green peas and fragrant fenugreek leaves folded into a silky cream sauce. It is mild, comforting and elegant.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

420

Ingredients

• 200 g green peas, fresh or frozen
• 100 g fresh fenugreek leaves, chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 10 cashew nuts, soaked in warm water
• 150 ml double cream
• 2 tablespoons ghee or butter
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• Salt to taste
• Naan or roti, to serve

Instructions

1. Blanch the fenugreek leaves in boiling water for 2 minutes, drain, and squeeze out excess water.
2. Blend the soaked cashews with a little water into a smooth paste.
3. Heat the ghee in a pan, crackle the cumin seeds, then soften the onion, garlic and ginger.
4. Add the cashew paste and cook for 3 minutes until it thickens slightly.
5. Stir in the peas, fenugreek and cream, then simmer gently for 10 minutes.
6. Season with garam masala and salt, and serve hot with naan or roti.

Pro tips

• Blanching the fenugreek tames its bitterness while keeping its aroma.
• Blend the cashews very smooth for a truly silky sauce.
• A pinch of sugar balances the flavours if the fenugreek tastes sharp.

Frequently asked questions