Dhaba Style Methi Malai Matar

Rich, creamy, north Indian curry made with fenugreek, green peas and fresh cream. Methi Malai Matar recipe is a winner for all age groups.

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Hello HTS Community

We are making Methi Malai Matar, which literally translates to Fenugreek, Cream and Green Peas. This mildly sweet curry with the addictive taste of fenugreek is always a hit with large groups. I am sharing a dhaba version of Methi Malai Matar that has a tomato base and little spice.

Methi malai matar is a very common home and restaurant dish in North India. It is generally made during winters because of the abundance and ease of availability of methi (fresh fenugreek leaves) and matar (fresh green peas). This recipe also packs a significant amount of iron, so people who are fussy methi eaters should definitely give it a try. Another great curry for people who hesitate eating leafy greens is Sarso ka saag, which is a mix of leafy greens that are cooked slowly to develop flavour.

Because this recipe has a rich creamy texture, this is not your everyday curry. You can make this on special occasions or festivals and pair it beautifully with naan, lachha parantha or tandoori roti, when you are not counting calorie intake. This is a vegetarian and gluten free curry that comes together in less than 30 minutes.

If you like this recipe, also try Vegan Carrot Curry and Spring Onion Pancakes with Tangy Chutney.

Ingredients for Methi Malai Matar:

• Oil- 1 tablespoon
• Jeera (cumin seeds)- 1 teaspoon
• Tej patta (bay leaf)- 1
• Dalchini (cinnamon stick)- 1 inch
• Elaichi (green cardamom)- 2
• Hing (asafoetida)- a pinch
• Onion- 2 large or 3 medium, finely chopped
• Ginger- 1 inch minced and 1 inch julienned
• Garlic- 3 cloves, minced
• Green chilli- 1, chopped
• Tomato- 2, pureed
• Salt- to taste
• Red chilli powder- 1 teaspoon
• Turmeric powder- 1/4 teaspoon
• Coriander powder- 1 tablespoon
• Matar (green peas)- 1 cup
• Water- 1/2 cup
• Methi (fresh fenugreek)- 1 bunch or 2 cups, cleaned and chopped
• Sugar- 1 teaspoon
• Garam masala- 1/2 teaspoon
• Lemon juice- 1/2 teaspoon
• Fresh cream- 1/2 cup
• Kasuri methi- 1 teaspoon
• Fresh coriander- for garnish

Steps:

• Heat a pan and add oil, followed by bay leaf, cinnamon, green cardamom, cumin and heeng.

• Add onions and stir and cook on medium heat for 2-3 minutes until golden brown.

• To this, add minced ginger and garlic or a paste along with green chilli. Mix and cook further for 2 minutes until onions are beautifully golden.

• Add tomato puree with salt, red chilli powder, turmeric and coriander powder. Mix well and add water if the masala sticks to the bottom of the pan.

• Cover the pan and let this cook on medium heat from 5 minutes until oil starts to separate. 

• Add 1/2 cup water to the masala and let it come to boil and then add green peas. Stir and cover the pot for another 5 minutes to cook the peas. You can also use frozen peas here, just cook them for a little longer.

• Remove the lid from pan and add chopped methi while stirring for 6-7 minutes to get the bitterness out of fenugreek leaves.

• Now add garam masala and julienned ginger to the pan, mix and switch off the flame.

• Add lemon juice, mix it well, followed by fresh cream. Make sure to turn off the heat before adding cream, else it might split and create a weird texture.

• Add kasuri methi and fresh coriander and your methi malai matar is ready to serve.