Methi Matar Recipe – Creamy Indian Fenugreek & Pea Curry

Last Updated on 2 months by Neha Deshmukh

Methi Matar Recipe – Creamy Indian Fenugreek & Pea Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Methi Matar. It’s a beautiful, fragrant curry that combines the earthy goodness of fresh methi (fenugreek) leaves with sweet, tender peas in a creamy, flavourful sauce. I first made this for a family get-together, and it was an instant hit! It’s comforting, delicious, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Methi Matar isn’t just another curry; it’s a hug in a bowl! The slight bitterness of the methi leaves is perfectly balanced by the sweetness of the peas and the richness of the cashew paste and cream. It’s a dish that feels both nourishing and indulgent. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal or a special occasion.

Ingredients

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

• 1 cup Methi (Fenugreek) Leaves
• ½ cup Peas
• 1 teaspoon Ginger Garlic Paste
• ¼ cup Fresh Cream
• ½ teaspoon Garam Masala Powder
• 2 tablespoons Milk
• 1 teaspoon Kasoori Methi (Dried Fenugreek Leaves)
• Salt to taste
• 2 teaspoons Oil
• ½ teaspoon Jeera (Cumin Seeds)
• ½ inch Cinnamon Stick
• 2 Cloves
• 2 tablespoons Cashews
• 2 Big Onions
• 1 Green Chilli

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Methi (Fenugreek) Leaves: These are the stars of the show! They have a unique, slightly bitter flavour that’s incredibly aromatic. Look for fresh, vibrant green leaves. If you can’t find fresh, you can use frozen, but the flavour won’t be quite as intense.
• Cashews: Don’t skip these! They add a wonderful creaminess and richness to the gravy. Soaking them in warm water for 10-15 minutes before grinding will help create an even smoother paste.
• Spice Levels: Traditionally, Methi Matar isn’t overly spicy. However, feel free to adjust the amount of green chilli to your liking. My grandmother always added a little extra for a warming kick!
• Regional Variations: You’ll find that spice blends can vary across India. Some recipes include turmeric powder or red chilli powder for colour and flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your methi leaves a good wash and roughly chop them. Steam cook the peas, or pressure cook them until tender. Set both aside.
2. Heat 1 teaspoon of oil in a pan. Sauté the chopped onions until they turn translucent, then add the green chilli. Once cooled, grind the onions, chilli, and cashews into a smooth paste. This is the base of our flavour!
3. In the same pan, heat another teaspoon of oil. Dry sauté the chopped methi leaves for about 2 minutes until they wilt slightly. This helps to reduce their bitterness. Set aside.
4. Now, let’s build the flavour! Heat oil in a pan and temper with jeera, cinnamon, and cloves. Add the ginger-garlic paste and sauté for a minute until fragrant.
5. Add the onion-cashew paste and sauté for 2 minutes on low heat. We want to cook it gently to bring out all the flavours.
6. Add the cooked peas and sautéed methi leaves. Cook for another 2 minutes until everything is nicely combined and the mixture starts to thicken. Stir in the garam masala powder.
7. Gently mix in the fresh cream and salt. Simmer for 5 minutes, allowing the flavours to meld together beautifully. Then, add the milk and simmer for 2 more minutes.
8. Finally, sprinkle in the kasoori methi, give it a good mix, and remove from heat. Serve hot!

Expert Tips

• Don’t overcook the methi leaves, or they’ll become mushy. A quick sauté is all you need.
• Using a good quality garam masala makes a huge difference.
• If the gravy is too thick, add a splash more milk. If it’s too thin, simmer for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the fresh cream for cashew cream or coconut cream for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the quantity of green chilli to suit your preference.
• Festival Adaptations: Methi Matar is a wonderful addition to any Indian Thali, especially during festivals like Diwali or Holi. My friend makes a larger batch for these occasions!

Serving Suggestions

Methi Matar is best enjoyed hot, with a side of fluffy phulka (Indian flatbread) or fragrant basmati rice. A dollop of yogurt on the side adds a lovely cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is the best way to prepare fresh methi leaves? Wash them thoroughly and chop them roughly. A quick sauté helps to reduce their bitterness.
• Can I use frozen peas in this recipe? Yes, absolutely! Just make sure they are thawed before adding them to the curry.
• How can I adjust the sweetness of the curry? If you prefer a less sweet curry, reduce the amount of cream or add a squeeze of lemon juice.
• What is kasoori methi and can I substitute it? Kasoori methi is dried fenugreek leaves, and it adds a unique aroma and flavour. If you can’t find it, you can skip it, but it’s worth seeking out!
• Can this curry be made ahead of time? Yes, you can make it a day ahead. The flavours will actually develop even more overnight! Just reheat gently before serving.

Enjoy this Methi Matar recipe, and let me know how it turns out for you! Happy cooking!