Methi Matar Malai – Fenugreek with Peas in Rich Cream Gravy|Indian Recipe

Methi Matar Malai_Diary of a Cusp
Hi everyone! Hope you all are having a great day and to all my Indian friends, a very happy and colourful Holi to all of you! I so miss India on festivals that it makes me run back to homeland in a jiffy, if only I could. With meal planners all busy and filled with guests pouring in and families in super festive moods, I thought to share a this rich festive recipe of Methi Matar Malai with you guys; my virtual trip to India through this recipe. 🙂 Methi (fenugreek) is a very rich vegetable with a very distinct and strong flavour which is perfectly complimented with sweet and mellow matar (peas) and rich creamy gravy. Let's get started with the ingredients to make 4 servings:
  1. Methi (fenugreek) leaves, chopped—2 cups
  2. Boiled green peas—3/4 cup
  3. Finely chopped onions—1 cup roughly
  4. Tomato puree—1/2 cup
  5. Green chillies, finely chopped—1
  6. Cumin seeds— 1 1/2 tsp
  7. Ginger—1" piece
  8. Garlic cloves—3
  9. Cinnamon (dalchini)— 1/2 tsp if using powdered (I did)  or 1" piece
  10. Cardamom, finely grounded—2
  11. Black pepper, crushed— 4-5
  12. Vegetable oil—3 tbsp.
  13. Milk— 1 1/4 cups
  14. Sugar—a pinch
  15. Fresh cream—2 tbsp
  16. Broken cashewnuts—1 tbsp
  17. Salt—to taste
Method:
  1. Soak the cashews in warm water for about 10-12 minutes and grind them to a thick paste with little water in a grinder, and keep aside.
  2. Wash and roughly chop methi (fenugreek) and sprinkle about 1/2 tsp salt on it. Keep aside for ~12-15 minutes and then discard excess water.
  3. Heat a large pan on medium low with 2 tbsp of oil. Once oil is hot, add 1 tsp cumin seeds.
  4. Once the seeds start to splutter, add the drained fenugreek leaves and sauté for about 2-3 minutes and then keep aside on an absorbent paper.
  5. In the same pan, add the remaining 1 tbsp of oil, followed by onions, green chillies, ginger and garlic. Sauté till the onions turns slightly translucent, about 2 minutes.
  6. Add the cashew paste that we prepared in step 1 followed by ingredients #8-10, mix well and sauté for about 2-3 minutes.
  7. Add tomato puree, mix well again and cook for about 2-3 minutes on medium heat.
  8. Add green peas, sautéed methi (fenugreek), milk, fresh cream, salt and about 1/4 cup of water. Mix everything gently and cook covered for about 2-3 minutes on medium heat, stirring in between so as to keep a check.
  9. Add sugar, mix gently, let it simmer for about a minute and then turn off the heat.
  10. Garnish with some fresh cream if you wish. Serve hot with roti, nan or paratha and enjoy!
It is a definite hit no matter when you make it! I really hope you guys try this recipe and let me know how it turned out for you. Or, have you tried it already? Share you recipe with me if you have, I'd love to read your views in the comment section. Have a happy Holi once again and a super great weekend! 🙂

Thanks for stopping by and reading!

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    • Aditi

      Thank you so much Nisha! 🙂

  • Looks great!! I have all the ingredients so definitely gonna try!! Can I use dried methi leaves? Also do you get fresh methi leaves in Tokyo?

    • Aditi

      Thanks for stopping by Prerna! Ofcourse you can use dried, whenever I don’t have fresh I use up the dried one! It tastes great, just grind them a bit so that twigs are not there. But again you can skip grinding if you’re OK with coarse methi leaves. 🙂
      As such I didn’t find methi in Tokyo but a sort of look alike and taste alike of methi, so yeah, pretty much my Japanese version… 😀

  • methi Matar malai—- just craving it!!!! looks delish

    • Aditi

      Thank you! 🙂 :* xx

  • Deepak rai

    Want to eat it soon…
    Never felt this much craving for something.

    Either I am going to make it or you in near future, I want to enjoy this.

    • Aditi

      Haha, thanks for the appreciation! 😀