Methi matar malai is the restaurant classic that turns out to be entirely makeable at home: fresh fenugreek leaves and sweet peas in a pale, creamy cashew sauce. It tastes luxurious and takes just 40 minutes – which is the whole trick of restaurant-style cooking.
Ever walked past a bunch of fresh fenugreek (methi) at an Indian grocer and wondered what to do with it? Its unique aroma, a curious blend of maple syrup and celery, is just a hint of the magic it holds. While its leaves are bitter on their own, this recipe transforms them into something truly special. We’re balancing that beautiful bitterness with a luscious, creamy cashew sauce, the sweetness of peas, and a tangy hint of mango powder (amchur). The result is a rich, comforting, and deeply satisfying curry, a restaurant-quality Methi Matar Malai you can easily make at home. You will need a blender for this one, but the silky-smooth gravy is worth it!
Ingredients
• scant ½ cup / 65g (2.29 oz) unsalted cashews
• ¾ lb / 340g (12 oz) fresh fenugreek leaves
• 1¾-inch / 4.5 cm piece of ginger, peeled
• 2 Indian green chiles, or to taste
• 3 tbsp / 45g (1.59 oz) unsalted butter
• 6 medium ripe tomatoes, chopped
• 1 tsp (5 ml) garam masala
• 1 tsp (5 ml) mango powder (amchur)
• 1 tsp sugar
• ⅔ cup / 160ml (5.4 fl oz) light cream
• 1 ½ cups / 225g (7.9 oz) frozen peas
• Salt to taste
Instructions
1. Place the cashews in a bowl and cover with ⅔ cup (160ml / 5.4 fl oz) of freshly boiled water. Let them soak for at least 10 minutes to soften.
2. Meanwhile, prepare the fenugreek. Wash the leaves thoroughly, then trim off and discard the tough lower stalks. Finely chop the leaves and place them in a large bowl of cold water with a generous pinch of salt. Let them soak for 10 minutes to reduce bitterness, then drain well.
3. Transfer the soaked cashews and their soaking water to a blender. Add the peeled ginger and green chiles, and blend until you have a completely smooth paste.
4. Melt the butter in a large lidded frying pan or skillet over medium heat. Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they soften and break down.
5. Stir in the garam masala, mango powder, sugar, and 1¼ teaspoons of salt. Add the drained fenugreek leaves to the pan. Cover with the lid and cook for 6-8 minutes, until the leaves are tender and wilted.
6. Pour the cashew paste into the pan and cook for 2 minutes, stirring constantly to prevent it from sticking.
7. Stir in the light cream and the frozen peas. Cover the pan again and let it simmer for another 5 minutes, or until the peas are cooked through and the gravy has thickened slightly.
8. Taste and adjust the seasoning if needed. Serve hot with fresh naan, roti, or steamed basmati rice.
Nutritional Information
• Servings: 4
• Calories: 380 kcal
• Protein: 9g
• Fat: 30g
• Carbohydrates: 22g
• Fiber: 7g
• Note: This is an estimate and may vary based on specific used.
Pro Tips
• Don’t skip soaking the fenugreek leaves in salt water; it’s the key to mellowing their natural bitterness for a perfectly balanced curry.
• For an even richer, dairy-free version, substitute the light cream with full-fat coconut milk or an extra splash of blended cashew cream.
• Using 1 ½ cups (400g / 14.1 oz) of canned crushed tomatoes is a great time-saver and helps create a consistently smooth gravy.
• Adjust the spice level by de-seeding the green chiles for a milder flavor, or add an extra one if you enjoy more heat.
FAQ
Q: Can I make this Methi Matar Malai recipe vegan
A: Yes, this recipe is easily adapted to be vegan. Simply substitute the unsalted butter with a neutral oil like avocado or coconut oil, and replace the light cream with full-fat coconut milk or an extra splash of the blended cashew cream for a rich, dairy-free gravy.
Q: What can I use if I can’t find fresh fenugreek leaves
A: Fresh fenugreek (methi) has a unique flavor that’s hard to replicate. If you can’t find it, you can use 1 cup (240 ml) of frozen fenugreek leaves, thawed and squeezed of excess water. For a different but still delicious creamy curry, you could substitute with fresh spinach, though the signature bitter-sweet taste will be different.
Q: How can I store leftover Methi Matar Malai
A: You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave until warmed through.
Q: Is this vegetarian curry a good source of protein
A: This dish provides about 9g (0.32 oz) of protein per serving from the cashews and peas. To easily boost the protein content, consider adding a cup of cubed firm tofu or paneer (for a non-vegan option) along with the peas in step 7.
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Restaurant-Style Methi Matar Malai (Fenugreek and Peas in Creamy Sauce)
Ingredients
Method
- Place the cashews in a bowl and cover with ⅔ cup (160ml / 5.4 fl oz) of freshly boiled water.
- Let them soak for at least 10 minutes to soften.
- Meanwhile, prepare the fenugreek. Wash the leaves thoroughly, then trim off and discard the tough lower stalks. Finely chop the leaves and place them in a large bowl of cold water with a generous pinch of salt.
- Let them soak for 10 minutes to reduce bitterness, then drain well.
- Transfer the soaked cashews and their soaking water to a blender.
- Add the peeled ginger and green chiles, and blend until you have a completely smooth paste.
- Melt the butter in a large lidded frying pan or skillet over medium heat.
- Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they soften and break down.
- Stir in the garam masala, mango powder, sugar, and 1¼ teaspoons of salt.
- Add the drained fenugreek leaves to the pan.
- Cover with the lid and cook for 6-8 minutes, until the leaves are tender and wilted.
- Pour the cashew paste into the pan and cook for 2 minutes, stirring constantly to prevent it from sticking.
- Stir in the light cream and the frozen peas.
- Cover the pan again and let it simmer for another 5 minutes, or until the peas are cooked through and the gravy has thickened slightly.
- Taste and adjust the seasoning if needed.
- Serve hot with fresh naan, roti, or steamed basmati rice.
- Don't skip soaking the fenugreek leaves in salt water; it's the key to mellowing their natural bitterness for a perfectly balanced curry.
- Using 1 ½ cups (400g / 14.1 oz) of canned crushed tomatoes is a great time-saver and helps create a consistently smooth gravy.
- Adjust the spice level by de-seeding the green chiles for a milder flavor, or add an extra one if you enjoy more heat.
