Methi Matar Malai

Literally translated fenugreek, peas and cream. This is a classic North Indian dish. The sweet green peas perfectly balance the slightly butter umami flavor of the methi (fenugreek) leaves.

Although this normally is the second or third dish you order at a restaurant as a different colored/ flavored gravy than your first one or two 😛 I personally love it as a stand-alone dish. Especially with rumali roti.. it’s delicious, flavorful and beautifully simple.

Perfect dish to include in a North Indian menu along with Dal Bukhara, Paneer butter masala and some chicken tikka or Reshmi kebabs as appetizers! and of course some Naan

This recipe serves 4 people

You will need:
1 bunch of fresh methi leaves – about a big bowl full when sorted
1 cup of frozen or fresh sweet green peas
2 medium onions
12-15 cashew nuts
1/4 cup cream
1 tsp of kitchen king masala/ biryani masala (I used a combination of both) or any light/ golden colored garam masala – not a black/red one.
2 cloves of garlic
1/2 inch piece of ginger
1-2 green chillies
1/4 tsp shaha jeera seeds (indian shah jeera is different than caraway seeds. If you don’t have this substitute with regular cumin seeds not with caraway seess, if not just omit it)
1 indian bay leaf
4-5 black peppercorns
2-3 cardamom pods

Procedure:

White gravy/ paste:

• Chop cashew nuts into small pieces and onions into big chunks.
• add the cashew nuts to a pot of boiling water, followed by the onion pieces and boil for 5 minutes.
• Turn off the flame and keep covered for a few minutes.
• Once a little cooled, drain and grind the cooked cashews+onions together with the ginger garlic and green chilli
• This paste can be made ahead of time and stored in the fridge for a few days and it also freezes very well for up to a month!

Prep the Methi Leaves :

• Clean and sort the methi leaves in a large bowl and pour hot water until completely submerged. Cover and let rest for 3-4 minutes
• Drain all the water and chop the blanched methi leaves – set aside

Prep the green peas :

• If using frozen peas, thaw with hot water, drain and set aside. If using fresh peas, blanch the peas until soft and tender

• Once you have all the prep ready, heat 1 tbsp oil and 1 tbsp butter in a pan and add the whole spices to it – peppercorns, cardamom, shaha jeera and bay leaf and let sizzle
• Next add the onion+cashew nuts paste and sauté well.
• Let cook covered for 5 minutes on low flame.

• Stir every couple minutes to make sure it doesn’t stick to the bottom.
  ⁃ Once cooked, it will start smelling sweet pleasant and aromatic. Then it’s time to add the chopped blanched methi leaves – mix well

• Next add the peas and about half to 3/4 cups of water. Combine well and cook covered for another couple minutes

• Add the garam masala powder/s, a pinch of crushed Kasuri methi leaves and adjust salt and sugar to taste.
• Finish with 1-4 cup of cream and serve hot with fresh chapatis, jeera rice, Rumali roti or naan

Vegan substitution – Add extra cashew nuts and finish with some coconut milk