Methi Matar Recipe – Creamy Fenugreek & Pea Curry Recipe

Last Updated on 2 months by Neha Deshmukh

Methi Matar Recipe – Creamy Fenugreek & Pea Curry Recipe

Introduction

Oh, Methi Matar! This creamy, comforting curry is one of those dishes that just feels like home. I remember my grandmother making this for us on chilly evenings, and the aroma of fenugreek always filled the house with warmth. It’s a beautiful blend of earthy methi (fenugreek) and sweet green peas, all simmered in a rich, flavorful gravy. Trust me, once you try this, it’ll become a regular on your dinner table too! It’s surprisingly easy to make, and the result is a restaurant-quality curry that’s perfect with roti, rice, or even naan.

Why You’ll Love This Recipe

This Methi Matar isn’t just delicious; it’s got a lot going for it! Here’s why you’ll fall in love:

• Flavorful & Aromatic: The combination of fenugreek, cardamom, and garam masala creates a truly unique and irresistible flavor profile.
• Creamy Texture: The cashew and poppy seed paste adds a luxurious creaminess without relying solely on heavy cream.
• Nutritious: Methi is packed with vitamins and minerals, and peas add a good dose of protein and fiber.
• Relatively Quick: Ready in under 30 minutes, it’s perfect for a weeknight meal.

Ingredients

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

• 3 teaspoon oil or ghee, divided
• 1 teaspoon cumin seeds
• 1 green chili, chopped
• 0.5 inch ginger, chopped
• 2-3 garlic cloves, chopped
• 2 green cardamom pods
• 1 medium onion, chopped
• 1.5 tablespoon broken cashews
• 1 teaspoon poppy seeds (khus khus)
• 0.25 cup milk
• 0.5 cup water
• 1.5 cup chopped methi (fenugreek leaves)
• 0.5 teaspoon salt (to taste)
• 0.75 cup frozen green peas (soaked)
• 0.5 cup heavy cream
• Garam masala to sprinkle

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Methi/Fenugreek Leaves: Fresh methi is best, but frozen works in a pinch. If using fresh, wash and chop it finely. The slight bitterness of methi is what makes this curry special, so don’t skip it!
• Cashews & Poppy Seeds Paste: This is the secret to the richness! Soaking the cashews for 10-15 minutes in warm water before blending will help create an even smoother paste. Poppy seeds add a lovely nutty flavor and thicken the gravy beautifully.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for its flavor and aroma. However, oil works just fine if you prefer. I sometimes use a mix of both for the best of both worlds!
• Green Peas: I prefer using frozen peas as they are convenient. If using fresh peas, blanch them for a minute or two before adding to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 3 teaspoon of oil or ghee in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the chopped green chili, ginger, garlic, and green cardamom pods. Sauté for 1-2 minutes, stirring constantly, until the garlic turns light golden.
3. Now, toss in the chopped onion, broken cashews, and poppy seeds. Cook until the onions soften and turn translucent, about 2-3 minutes.
4. Remove the pan from the heat and let the mixture cool slightly. Then, transfer it to a blender and blend into a smooth, creamy paste. Add a splash of water if needed to help it blend.
5. Heat the remaining oil in the same pan. Add the blended paste and cook for 2-3 minutes, stirring frequently, until it releases a lovely aroma. This step is important to cook the raw flavors.
6. Pour in the milk and water, mixing well to avoid any lumps. Bring the mixture to a gentle boil, stirring occasionally.
7. Add the chopped methi leaves and salt. Stir well and let it simmer for a minute or two, allowing the methi to wilt slightly.
8. Mix in the soaked green peas and cook for another 2 minutes.
9. Stir in the heavy cream and let the curry simmer, covered, for 4-5 minutes, allowing the flavors to meld together.
10. Finally, sprinkle with garam masala, remove from heat, and serve hot!

Expert Tips

• Don’t Overcook the Methi: Overcooked methi can become bitter. Just wilt it slightly.
• Adjust Salt: Salt is key! Taste and adjust as needed throughout the cooking process.
• Low and Slow: Simmering the curry gently allows the flavors to develop beautifully.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream for full-fat coconut cream for a delicious vegan version. It adds a subtle sweetness that complements the methi beautifully. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of green chili to your liking. If you prefer a milder curry, remove the seeds from the chili or use less.
• Festival Adaptations: This Methi Matar is a popular dish during festivals like Holi and Basant Panchami, symbolizing the arrival of spring and new beginnings.

Serving Suggestions

This Methi Matar is incredibly versatile. Here are a few ideas:

• Serve with hot, fluffy roti or naan.
• Enjoy with steamed basmati rice.
• A side of raita (yogurt dip) adds a cooling contrast.
• A simple onion and tomato salad completes the meal.

Storage Instructions

• Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze the curry in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• What is the best way to prepare the methi leaves? Wash them thoroughly and chop them finely. If they seem tough, blanch them briefly in hot water before adding to the curry.
• Can I use fresh peas instead of frozen? Absolutely! Blanch fresh peas for 1-2 minutes before adding them to the curry.
• What is the purpose of adding poppy seeds (khus khus)? Poppy seeds add a unique nutty flavor and help thicken the gravy, creating a creamy texture.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water or milk. If it’s too thin, simmer it for a few more minutes uncovered to allow some of the liquid to evaporate.
• Can this curry be made ahead of time? Yes! The flavors actually develop even more overnight. Just reheat gently before serving.