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creamy methi matar recipe

Creamy Methi Matar

This luxurious Indian curry combines the earthy bitterness of fresh fenugreek leaves with sweet green peas in a rich, creamy sauce. The aromatic blend of whole spices and cashew-onion base creates a restaurant-quality dish that's perfect with rice or naan bread.
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Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: Curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 185kcal

Equipment

Chef's Knife
Chopping Board
Skillet
Blender

Ingredients

  • 1 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 inch cinnamon piece optional
  • 2 green cardamoms
  • 2 large garlic cloves sliced
  • 1 inch ginger sliced
  • 1 green chili chopped (optional)
  • 1 cup yellow onion sliced
  • 15 cashews
  • 2 to 2½ cups fresh methi leaves chopped
  • ½ cup green peas fresh or frozen
  • ½ tsp coriander powder
  • ¼ tsp fennel powder optional
  • ⅓ to ½ tsp garam masala
  • ⅓ to ½ cup water or milk
  • 2 to 3 tbsp heavy cream
  • Salt to taste

Instructions

  • Heat oil in a pan and add cumin seeds, cardamoms, cinnamon, garlic, ginger, and chili. Sauté briefly until fragrant.
  • Add onions and cashews with ½ cup water. Cook until the onions are soft and translucent.
  • Blend this mixture into a smooth puree and set aside.
  • In the same pan, melt butter and add methi leaves and peas. Sauté for 2 minutes.
  • Pour the prepared puree back into the pan. Add salt, coriander powder, fennel powder, garam masala, and water or milk. Simmer for 8-10 minutes.
  • Stir in heavy cream and cook until the curry becomes thick and creamy. Adjust seasoning and serve hot.

Notes

Wash and thoroughly clean methi leaves to remove any bitterness before chopping
If using frozen peas, add them directly without thawing to prevent mushiness
Substitute cashews with blanched almonds for a different flavor profile
For a dairy-free version, use coconut milk instead of heavy cream and water instead of milk
The curry can be made ahead and refrigerated for up to 2 days; reheat gently before serving
Add a pinch of sugar if the methi leaves are too bitter
For a richer texture, soak cashews in warm water for 10 minutes before blending

Nutrition

Serving: 1Cup | Calories: 185kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 320mg | Potassium: 425mg | Fiber: 4g | Sugar: 6g