Monday, August 27, 2012

Methi Matar Malai | Creamy Fenugreek with Peas

Methi Matar Malai is a wonderful and mellow fusion of sweet, bitter, sour, and tart flavours. I adore this dish and though it uses a good quantity of cream, the final result if worth it. Its a perfect dish for a treat, a party, or an add on dish to a complete table! Try it and I assure you there will will no protests at home!!

2 cups green peas
1 tbsp kasoori methi (dry fenugreek leaves)
1 large onion, minced
2 small tomatoes, minced
1" piece ginger, minced
1 tsp garlic, minced
8-10 cashews
1 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
Salt, to taste
1/2 tsp garam masala 
1/2 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 cup fresh cream

  1. Place the cashews in a dry grinder. Grind to a fine powder. Set aside.
  2. Heat the oil in a saucepan. Add the cumin seeds and asafoetida.
  3. Next add the onions, garlic, and ginger. Stir fry on a medium low heat until the onions turn transparent. 
  4. Add the tomatoes, turmeric, red chili powder, garam masala, and salt. Stir and fry until the oil begins to separate. 
  5. Now add the cashews and about one cup of water. Bring to a boil. 
  6. Reduce the heat, add the kasoori methi and the peas. Cook for around 5-6 minutes.
  7. Pour in the fresh cream. Stir, cook another 5 minutes. Turn off the heat. 
  8. Cover the pan and allow the flavours to come together for at least an hour.
  9. Warm and enjoy with rice or parathas.
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  1. Looks amazing. Will bookmark and keep. Love this combination

  2. Super rich looking methi matar malai, irresistible.

  3. Very yummy dish. One small query, can we substitute Kasoori Methi with fresh fenugreek leaves? Or can we use both?

    1. Sure you can! Just substitute the Kasoori Methi with about one cup (packed)of fresh methi in Step 3 of the recipe. Then proceed as per the recipe!

  4. love this curry. Excellent post!


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Apu @ Annarasa