Methi Matar Recipe- Creamy Fenugreek & Pea Curry with Cashews

Last Updated on 2 months by Neha Deshmukh

Methi Matar Recipe – Creamy Fenugreek & Pea Curry with Cashews

Introduction

Oh, Methi Matar! This creamy, comforting curry is a hug in a bowl. It’s one of those dishes that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and fresh fenugreek. I first made this myself when I was craving that same feeling of home, and it’s been a family favorite ever since. It’s a little bit special, a little bit indulgent, and so worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

This Methi Matar isn’t just delicious; it’s a celebration of flavors and textures. The slight bitterness of the fenugreek beautifully balances the sweetness of the peas and the richness of the cashew-almond paste. It’s a relatively easy curry to make, but feels incredibly sophisticated. Plus, it’s packed with nutrients! You’ll love how satisfying and flavorful this dish is.

Ingredients

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

• 2 cups chopped fenugreek (methi) leaves
• 1 cup green peas
• 2 medium onions
• 2 medium tomatoes
• 1 teaspoon ginger garlic paste
• ½ – 1 teaspoon crushed green chilies (adjust to your spice preference!)
• ½ – 1 teaspoon garam masala
• 1 tablespoon sugar
• 10-12 cashew nuts
• 10-12 almonds
• 2 tablespoons fresh cream
• 1 teaspoon butter/ghee
• ½ teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe shine:

• Fenugreek (Methi): This leafy green is a powerhouse of nutrients – iron, vitamins, and fiber! It has a slightly bitter taste that’s really characteristic of this dish. Don’t skip it!
• Cashew-Almond Paste: This is the secret to the creamy texture. Using both cashews and almonds adds a lovely depth of flavor.
• Spice Levels: Traditionally, Methi Matar isn’t super spicy, but feel free to adjust the green chili paste to your liking. Some families in Rajasthan love a really fiery version!
• Ghee vs. Butter: Ghee (clarified butter) adds a beautiful nutty flavor that’s classic in Indian cooking. But butter works perfectly well if you don’t have ghee on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first: wash and finely chop those fenugreek leaves. Then, soak the cashews and almonds in hot water for about 30 minutes. This will make them easier to grind.
2. While the nuts are soaking, boil the green peas until they’re tender. Drain them and set aside.
3. Chop the onions and blend them into a coarse paste. Don’t make it too smooth – a little texture is nice.
4. Next, blanch the tomatoes in boiling water for about 2 minutes, then cool them in ice water. This makes peeling them a breeze! Blend the peeled tomatoes into a smooth puree.
5. Heat the ghee (or butter) in a pan over medium heat. Add the cumin seeds and asafoetida. Let them splutter – that’s when you know the flavors are releasing!
6. Add the onion paste to the pan and sauté on low heat until it’s golden brown. This takes patience, but it’s worth it! Then, add the ginger-garlic paste and cook for another 2 minutes.
7. Now, add the chopped fenugreek leaves. Cover the pan and cook for 5-6 minutes, stirring occasionally. This helps the methi wilt down and release its flavor.
8. Pour in the tomato puree and cook covered for 3-4 minutes.
9. Add the boiled peas, salt, green chili paste, sugar, and garam masala. Give everything a good stir.
10. Time for the cashew-almond paste! Drain the soaked nuts and grind them into a coarse paste. Add this paste to the curry and mix thoroughly.
11. Simmer for 2-3 minutes. If the mixture gets too dry, add a splash of water.
12. Finally, fold in 1 tablespoon of fresh cream. Remove from the heat.
13. Garnish with a swirl of remaining cream and serve hot with roti or paratha!

Expert Tips

A few little things I’ve learned over the years:

• Preventing Sticking: Keep the heat on medium-low and stir frequently, especially when sautéing the onion paste.
• Consistency is Key: Adjust the amount of water to achieve your desired consistency. Some people like a thicker curry, others prefer it a bit more saucy.
• Maximize Methi Flavor: Don’t overcook the fenugreek leaves, or they can become bitter. A quick sauté is all you need.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil and omit the cream, or use a plant-based cream alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure your garam masala is also gluten-free.
• Spice Level Adjustment: For a milder curry, use less green chili paste. For a spicier kick, add more! My friend Priya loves to add a pinch of cayenne pepper.
• Festival Adaptations: This is a lovely dish to serve during festivals like Holi or Diwali. It’s rich, flavorful, and feels celebratory.

Serving Suggestions

Methi Matar is incredibly versatile. It pairs beautifully with:

• Roti (Indian flatbread)
• Paratha (layered flatbread)
• Steamed rice
• Naan (leavened bread)
• A side of raita (yogurt dip)

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 chop fenugreek leaves to prevent them from becoming bitter? Chop them relatively coarsely, and don’t overcook them. A quick sauté is best.
2. Can I use frozen peas in this recipe? If so, how does it affect the cooking time? Yes, you can! Just add them directly to the curry during the last 5 minutes of cooking.
3. What can I substitute for cashew and almond paste if I have nut allergies? You can try using sunflower seed paste or pumpkin seed paste as a substitute, though the flavor will be different.
4. How can I adjust the sweetness level in this Methi Matar? Start with 1 tablespoon of sugar and add more to taste.
5. What is asafoetida (hing) and why is it used in Indian cooking? Asafoetida is a pungent spice that adds a unique savory flavor to Indian dishes. It’s often used in small amounts to aid digestion.
6. Can this curry be made ahead of time? How does it hold up in the refrigerator? Yes, it can! The flavors actually meld together beautifully overnight. It will hold up well in the refrigerator for up to 3 days.