Methi Matar Malai (Peas and Fenugreek Curry)


Hello folks! It’s been long since I shared my experience in the kitchen and the recipes with all of you. And now when I am penning down what I have cooked in the past few days, I am sure you will thoroughly enjoy cooking it.

A beautiful weather and more so beautiful vegetables available in the grocery store always urges me to cook something that incorporates the true and fresh flavors of the veggies. And what better can you think of during winter season other than Green Peas. The sweetness and the tenderness is embodied in these tiny gems that it makes you crave for more. I usually (like other people) end up freezing green peas which I use until the next produce is on its way. During the season I end up putting peas in atleast one dish – be it a salad, a soup, a side dish or a curry. One of my all time favourite curry involving pea is Methi Matar Malai. Its extremely flavorful due to the infusion of spices in the creamy gravy and the sweet peas. While the gravy is elegant, the peas along with the fenugreek leaves add vibrancy to the dish. A must try dish before the winter is gone!



INGREDIENTS: (For 4 people)

  • 2 cups fresh green peas, boiled
  • 1/2 cup dried fenugreek leaves (dried methi leaves)
  • 1/3 cup coriander leaves, roughly chopped
  • 1/3 cup fresh cream
  • 20 cashew nuts, soaked in water for 30 minutes
  • 1 green chili, split into half
  • 1 cardamom
  • 1 tsp mace (javitri)
  • 3/4 inch ginger, roughly chopped
  • 1 cup milk
  • 1 tsp sugar
  • 1 tbsp ghee/clarified butter
  • t tsp red chili powder
  • 1/2 tsp turmeric powder
  • salt, to taste
  • water


  • In a blender, add cashew nuts (drain the water), green chili, ginger, mase, cardamom along with 5 – 6 tbsp of water and blend to form a smooth paste. Add little more water if required.
  • In a saucepan heat the ghee or clarified butter on medium. Add the above paste and stir for a couple or minutes.
  • Add turmeric powder, red chili powder, sugar and salt and stir well for another 2 – 3 minutes.
  • Add the green peas and sauté for 2 – 3 minutes. Then add milk and mix well for 4 – 5 minutes.
  • Add milk and keep stirring for 4 – 5 minutes. Make sure the heat of the stove is on medium to avoid the milk from burning. Add the dried fenugreek leaves along with the coriander leaves and stir well.
  • Add the fresh cream and mix well.
  • Garnish with coriander leaves and serve hot with flatbreads or rice.

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