Methi Malai Matar
Course: Lunch / MainCuisine: North IndianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
340
kcalA rich yet mildly sweet North Indian lunch curry made with fresh fenugreek leaves, green peas, and a creamy cashew-based gravy—perfect with roti or naan.
Ingredients
1 cup fresh methi leaves (finely chopped)
¾ cup green peas (fresh or frozen)
2 tbsp oil or butter
1 onion (finely chopped)
1 tbsp ginger-garlic paste
12 cashews (soaked & ground to paste)
½ cup fresh cream or malai
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp garam masala
1 tsp sugar (optional, to balance bitterness)
Salt to taste
1 cup water
Directions
- Prep Methi: Wash methi leaves well and blanch in hot water for 2 minutes. Drain, cool, and squeeze out excess water.
- Prepare Base: Heat oil/butter in a pan. Add onions and sauté until translucent.
- Add Aromatics: Add ginger-garlic paste and sauté until raw smell disappears.
- Add Cashew Paste: Add cashew paste, turmeric, cumin powder, and salt. Cook till oil separates.
- Add Vegetables: Add peas and blanched methi leaves. Mix well.
- Add Cream & Simmer: Add cream, water, sugar (if using), and garam masala. Simmer on low flame for 10–12 minutes.
- Serve Hot: Serve with roti, naan, or jeera rice.
Notes
- Lunch Pairing Ideas:
Best with butter naan or phulka
Pair with plain dal and salad
Ideal for festive or special home lunches