Methi Matar Malai is a north indian rich creamy curry made with fenugreek leaves, green peas, cashew nuts and heavy cream! You got to indulge in this deliciousness!
How to make Restaurant Style Methi Malai Matar
Methi Matar Malai is a rich North Indian dish made of fenugreek leaves, green peas and cream. The gravy is white to light yellow in color and thick and velvety because of cashew paste and cream. Pairs perfectly with roti or rice. Here I will show you the recipe of restaurant style methi matar malai!
- Methi leaves tend to be a little bitter. To reduce the bitterness soak the methi leaves in a bowl of water with 1 tablespoon of salt.
- Soak plucked methi leaves for at least 30 minutes, then squeeze out the excess water and chop the leaves finely
- Set a pan on medium heat and add 1 tablespoon oil to it.
- Add finely cut methi leaves and stir fry for five minutes till they turn dark green in color and turns slightly dry
- Set the fried methi leaves aside
- If you’re using frozen green peas, you do not need to boil them
- In case you’re using fresh green peas add them to a bowl of water and microwave on high for 3 to 4 minutes till they are 70% cooked
- Add the boiled green peas to a bowl of cold water to preserve the green color
- Set a pan on medium heat and add 1 tablespoon oil
- Add garlic, ginger, cashew nuts and green chilies and stir fry for approximately a minute
- Add tomatoes, sprinkle 1-2 tablespoons of water, place the lid on and cook for approximately three minutes or till the onions get slightly soft soft and the tomatoes turn mushy
- Add everything to a grinder jar. Once it cools down and grind it to a smooth paste
- Set the same pan on medium heat and add 2 tablespoons of oil
- Add a quarter teaspoon of cumin seeds and one black cardamom
- Once the cumin seeds start to splutter, add the onions/tomato paste.
- Stir fry the paste for approximately five minutes till it starts to thicken up and turn glossy
- Add turmeric powder, coriander powder, red chilli powder and cumin powder
- Stir fry for another two minutes till the cashews in the paste release oil and glides easily on the surface of the pan
- Turn off the heat and add the boiled green peas as well as the fried methi leaves
- Add 1 cup of milk a little bit at a time and mix it in with the paste
The reason why we turned off the heat is to prevent the milk from curdling when added to the paste. You can also add water instead of milk if you wish. In case you prefer adding water add half a cup of heavy cream instead of a quarter cup (in the end) to get a similar creamy consistency.
- Turn the heat back to medium. place the lid on and let the gravy simmer for two minutes
- Add half a teaspoon of garam masala and 1 tablespoon of Kasuri methi (crushed)
- Add salt to taste
- Add heavy cream and mix well
- Place the lid on and let the cream slightly melt for approximately one minute
- Garnish with coriander leaves
Prepping the methi leaves
Prepping the green peas
Making the curry
- This curry is either white in color or light yellow (the way I made it)
- If you prefer the gravy to be white in color, do not add turmeric powder and instead of red chilli powder add white pepper powder
- This curry tastes fantastic with Naan or Tandoori roti or Jeera rice