Methi Matar Recipe – Creamy Indian Peas & Fenugreek Leaves Curry

Last Updated on 2 months by Neha Deshmukh

Methi Matar Recipe – Creamy Indian Peas & Fenugreek Leaves Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Methi Matar. It’s a classic North Indian curry, and honestly, the aroma alone transports me straight back to my grandmother’s kitchen. This creamy, flavorful dish is surprisingly easy to make, and it’s perfect for a cozy weeknight dinner or a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Methi Matar isn’t just delicious; it’s comforting. The slight bitterness of the methi (fenugreek leaves) beautifully balances the sweetness of the peas and the richness of the creamy sauce. It’s a vibrant dish, packed with flavor, and it’s one that always disappears quickly at my table. Plus, it’s a fantastic way to get your greens in!

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Methi leaves (fresh)
• 1.5 cups Green peas
• 0.25 cup Cooking cream
• 0.5 cup Milk
• 0.5 teaspoon Garam masala
• 1 tablespoon Butter
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 large Onion
• 7 Cashews
• 4 Green chilies
• 1 tablespoon Ginger (chopped)
• 1 Cinnamon stick
• 1 Green cardamom
• 1 Clove
• 1 teaspoon Lemon juice (optional)

Ingredient Notes

Let’s talk ingredients! Using the freshest methi leaves really makes a difference – look for vibrant green leaves without too many yellow spots.

The whole spices (cinnamon, cardamom, cloves) are key to building that authentic North Indian flavor. Don’t skip them! Toasting them lightly in the butter before adding the onions really wakes them up.

And speaking of butter… don’t be shy! This recipe leans into richness, and a generous amount of butter and cream is what makes it so incredibly satisfying. It’s a treat, after all! You can use unsalted butter to control the salt levels better.

Step-By-Step Instructions

Alright, let’s get down to business. Here’s how we’ll make this Methi Matar:

1. First things first, give those methi leaves a really good wash. Remove any thick stems or discolored leaves. We want just the tender leaves! Set them aside to drain.
2. Now, heat the butter and oil in a pan (a kadai is traditional, but any deep pan will work). Add the cinnamon stick, cardamom, and clove. Let them sizzle for a few seconds until fragrant.
3. Add the chopped onion, green chilies, ginger, and cashews. Sauté until the onions turn translucent and slightly golden – about 5-7 minutes.
4. Once the mixture has cooled down a bit, carefully blend it into a smooth paste with a splash of water. You want it to be nice and creamy.
5. Heat the remaining butter in the same pan. Add the cumin seeds and let them splutter. This is where the magic starts to happen!
6. Add the blended paste and cook for a few minutes, stirring constantly, until the raw aroma disappears.
7. Now, add the green peas and methi leaves. Sauté for another 3-5 minutes, until the peas start to soften. Add a little more butter if things start to stick.
8. Pour in 1 cup of water, add salt to taste, and bring to a simmer. Cover and cook for 4-5 minutes, allowing the flavors to meld.
9. Reduce the heat to low. Gently stir in the milk and cooking cream. Cook until the gravy bubbles and thickens slightly.
10. Finally, finish with garam masala and a squeeze of lemon juice (if using). Mix well and serve hot!

Expert Tips

• Don’t overcook the methi leaves! They can become bitter if cooked for too long.
• Adjust the green chilies to your spice preference. I like a little kick, but you can use fewer or remove the seeds for a milder flavor.
• A splash of water while blending the paste helps it come together smoothly.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter and the cooking cream and milk for coconut cream or cashew cream. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: For a spicier curry, add a pinch of red chili powder along with the garam masala.
• Festival Adaptations: This Methi Matar is lovely for Holi celebrations or a warming winter meal. My friend makes a larger batch for Lohri and it’s always a hit!

Serving Suggestions

Methi Matar is fantastic with:

• Steaming hot basmati rice – a classic pairing!
• Warm, fluffy naan bread or roti – perfect for soaking up that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple onion and tomato salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What is the best way to clean and prepare Methi leaves?

Wash them thoroughly under cold running water, removing any stems or discolored leaves. Pat them dry before using.

2. Can I use frozen peas in this Methi Matar recipe?

Yes, you can! Just add them directly to the curry during the sautéing step, and cook until heated through.

3. How can I adjust the spice level of this curry?

Reduce the number of green chilies or remove their seeds for a milder flavor. You can also add a pinch of red chili powder for extra heat.

4. What is the best accompaniment to serve with Methi Matar?

Steaming hot basmati rice or warm naan bread are classic choices.

5. Can this curry be made ahead of time?

Yes, you can make it a day ahead! The flavors will meld even more beautifully.

6. What is the significance of Methi in Indian cuisine?

Methi (fenugreek) is highly valued in Indian cuisine for its unique flavor and numerous health benefits. It’s believed to aid digestion and is often used in traditional Ayurvedic medicine.