Methi Matar Malai

Ingredients

• 15 ml, divided (3 teaspoons)oil or ghee
• 5 ml (1 teaspoon)cumin seeds
• 1green chilli, chopped
• 1.3 cm (1/2 inch)ginger, chopped
• 2–3 large cloves, choppedgarlic
• 2green cardamom pods
• 1 medium, choppedonion
• about 12 g (1.5 tablespoons)broken cashews
• 5 ml (1 teaspoon)poppy seeds (khus khus)
• 60 ml (1/4 cup)milk
• 120 ml (1/2 cup)water
• about 45 g (1.5 cups)chopped methi (fenugreek leaves)
• To taste (around 2.5 g or 1/2 teaspoon)salt
• about 120 g (3/4 cup), frozen and soaked in warm water for 10 minutesgreen peas
• 120 ml (1/2 cup)double cream
• To sprinklegaram masala

Instructions

1. 1

   Sizzle the spices

   Heat the oil or ghee in a pan over a medium heat. When hot, add the cumin seeds and wait for them to sizzle. Add the chilli, ginger, garlic and cardamom, then sauté for 1–2 minutes. The ginger and garlic do not need to be finely chopped, as the mixture will be blended later.

2. 2

   Soften the onion

   Add the roughly chopped onion, cashews and poppy seeds. Sauté for 2–3 minutes, until the onion is soft and translucent.

3. 3

   Blend the paste

   Take the pan off the heat and leave the mixture to cool slightly. Transfer everything from the pan to a blender and blend until smooth.

4. 4

   Cook the paste

   Add the remaining 7.5 ml (1.5 teaspoons) of oil or ghee to the same pan. Once hot, add the blended paste and cook for a few minutes, until its raw smell has gone.

5. 5

   Add the liquids

   Pour in the milk and water and mix well, checking that there are no lumps.

6. 6

   Wilt the methi

   Let the sauce come to a gentle boil, then add the chopped methi and stir. Add the salt and mix.

7. 7

   Cook the peas

   Add the frozen peas, soaked in warm water for 10 minutes, and mix. Cook for 2 minutes.

8. 8

   Stir in cream

   Add the cream and mix it into the curry.

9. 9

   Simmer and finish

   Cover the pan and simmer over a medium-low heat for 4–5 minutes. Remove the lid, sprinkle garam masala over the top and switch off the heat.

10. 10

    Serve the curry

    Serve the methi matar malai with naan, roti or rice.

What is methi matar malai?

Methi matar malai is an Indian curry whose name points to its main ingredients: fenugreek leaves, peas and cream. It brings together the slightly bitter, aromatic character of methi with sweet peas and a mild, creamy sauce.

This version builds the sauce from onion, cashews and poppy seeds, blended with whole spices. That paste gives the curry a smooth, rounded base without masking the flavour of the greens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 10g protein, 23g carbs, 24g fat.

The peas and milk contribute carbohydrates, while the cream and oil or ghee supply much of the fat. Peas, cashews and milk also contribute some protein. Pair a serving with a generous portion of vegetables or a salad to round out the plate.

Build the flavour base

Whole spices: Let the cumin sizzle in the hot fat before adding the chilli, ginger, garlic and cardamom. Keep the heat moderate so the aromatics soften without scorching.

Cashews and poppy seeds: These go into the pan with the onion, then become part of the blended paste. Cook the onion until translucent so it blends smoothly and tastes mellow.

Blend to a smooth sauce

Cool first: Take the pan off the heat and let its contents cool slightly before transferring them to a blender. This makes handling the hot mixture easier.

Check the texture: Blend until the paste is smooth, then cook it again in the pan until its raw smell has disappeared. Mix the milk and water in thoroughly to avoid lumps.

Keep the greens fresh

Methi: Add the chopped leaves after the sauce has reached a gentle boil, then stir them through. They need only the short simmer in the recipe to soften into the curry.

Peas: Soak the frozen peas in warm water for 10 minutes before adding them, as specified. Cook them for 2 minutes before stirring in the cream.

Finish gently

Cream: Stir it in before covering the pan for the final 4–5-minute simmer. Keep the heat medium-low so the sauce warms through without boiling hard.

Garam masala: Sprinkle it over the curry at the end, then turn off the heat. This keeps the finishing spice prominent rather than cooking it for a long time.

What to serve with it

Naan or roti: Both are handy for scooping up the creamy sauce and peas. Serve them warm alongside the curry.

Rice: Plain rice makes a simple accompaniment and catches the sauce well. Add it to the plate just before serving.

Recipe notes & tips

• Have the peas soaking in warm water for 10 minutes before you start the final stages.
• Roughly chopping the ginger and garlic is fine because they are blended into the sauce.
• Let the onion soften until translucent before blending for a mellow-tasting base.
• Blend the paste until smooth so the finished sauce has an even texture.
• Stir the milk and water in well before adding the methi.
• Keep the final simmer at medium-low heat and add the garam masala just before switching off.

Variations

• Use ghee: Choose ghee instead of oil for the cooking fat.
• Adjust the chilli: Use less green chilli for a milder curry or more for extra heat.
• Use fresh peas: Add fresh peas in place of frozen ones and cook until tender.
• Change the greens: Use spinach instead of methi for a different leafy flavour.
• Serve with flatbread: Pair the curry with naan or roti instead of rice.

Common mistakes to avoid

• Scorching the spices: Use a medium heat and add the aromatics as soon as the cumin sizzles.
• Overcooking the onion: Stop when it is soft and translucent, before it browns.
• Blending while very hot: Let the mixture cool slightly before transferring it to the blender.
• Leaving lumps: Mix the milk and water thoroughly into the paste before adding the greens.
• Boiling the cream hard: Keep the covered curry at a medium-low simmer for the final 4–5 minutes.
• Cooking the methi too long: Add it after the sauce boils gently and follow the recipe's short simmer.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, stirring often; loosen the sauce with a splash of water if it has thickened.

Frequently asked questions