Methi Matar Recipe – Green Pea & Fenugreek Curry with Melon Seeds

Last Updated on 2 months by Neha Deshmukh

Methi Matar Recipe – Green Pea & Fenugreek Curry with Melon Seeds

Introduction

Oh, Methi Matar! This curry just feels like home, doesn’t it? It’s one of those dishes my grandmother used to make, and the aroma of the methi (fenugreek) leaves simmering away always brings back such lovely memories. It’s a simple, comforting curry, packed with flavour and goodness. I first made this on my own when I was craving a little bit of that familiar warmth, and it’s been a favourite ever since. It’s perfect for a weeknight dinner, or even a special occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Methi Matar isn’t just delicious, it’s also wonderfully versatile. It’s a beautiful balance of slightly bitter methi, sweet peas, and a creamy, flavourful gravy. Plus, the addition of melon seeds (or cashews!) adds a lovely richness and texture. It’s a relatively quick dish to make, and it’s packed with nutrients. What’s not to love?

Ingredients

Here’s what you’ll need to make this comforting Methi Matar:

• 1/2 cup onions, cubed (about 80g)
• 1/2 cup onions, thinly sliced (about 80g)
• 2-3 garlic cloves
• 1 inch piece of ginger
• 2 green chillies, whole
• 1 teaspoon cumin seeds
• 1/3 cup canned tomato sauce (or 1/2 cup pureed tomato, optional) (about 80ml)
• 3 tablespoons melon seeds (or 1/4 cup cashew nuts, soaked) (about 30g seeds/ 30g cashews)
• 2 cups methi (fenugreek) leaves, packed (about 150g)
• 1/2 cup green peas (about 120g)
• 1 cup milk (about 240ml)
• 1 teaspoon garam masala or Kitchen King masala
• 2 teaspoons ghee, butter, or oil (about 10ml)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Methi/Fenugreek Leaves: These are the star! Fresh methi has a slightly bitter, earthy flavour that’s so characteristic of this curry. If you’re using fresh, make sure to wash them thoroughly and chop them well. Don’t skip these – they really make the dish!
• Melon Seeds/Cashews: Traditionally, melon seeds (magaz tari) are used to create a smooth, creamy base. But if you can’t find them, soaked cashews work beautifully too. Soaking the cashews for at least 30 minutes makes them blend into a super smooth paste.
• Ghee/Butter/Oil: This is where regional variations come in! In North India, ghee is often preferred for its flavour. My family in the South uses coconut oil, and butter works wonderfully too. Use whatever you love and have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the cubed onions, green chillies, ginger, and garlic into a smooth paste. A little water helps if needed.
2. Now, add the melon seeds (or soaked cashews) to the paste and grind again with a little water until it’s beautifully smooth. Set this aside.
3. Heat the ghee (or your chosen fat) in a pan over medium heat. Add the cumin seeds and let them toast until fragrant – about 30 seconds.
4. Add the sliced onions and sauté until they turn a lovely golden brown. Patience is key here; nicely browned onions add so much flavour!
5. Stir in the ground onion-ginger-garlic paste and the tomato sauce (if using). Simmer for 3-4 minutes, stirring occasionally, until the raw smell disappears.
6. Clean and chop the methi leaves. Add them to the pan along with the green peas.
7. Pour in the milk, season with salt, and mix everything well.
8. Cover the pan and cook for about 10 minutes, or until the peas are tender.
9. Uncover, add the garam masala, and adjust the salt to taste.
10. Finally, adjust the gravy consistency by adding a little more milk or water if it’s too thick, or simmering further if you prefer it thicker.

Expert Tips

• Don’t overcook the methi leaves, or they’ll lose their vibrant colour and flavour.
• A pinch of sugar can balance the bitterness of the methi.
• For a richer flavour, use full-fat milk.

Variations

• My friend Priya adds potatoes! She cubes a small potato and adds it along with the peas for a heartier curry.
• My mom sometimes adds a little bit of paneer (Indian cheese) towards the end for extra protein.
• If you like a smoky flavour, you can give it a dhungar treatment – place a small steel bowl with a burning piece of charcoal in the curry, drizzle a little ghee over the charcoal, and cover the pot for a few minutes.

Vegan Adaptation

Easy peasy! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil, and use plant-based milk (almond, soy, or oat milk work well).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of green chillies to your liking. Remove the seeds from the chillies for a milder flavour. You can also add a pinch of red chilli powder if you want to kick up the heat.

Festival Adaptations

Methi Matar is a lovely addition to a festive thali (platter). It pairs beautifully with rice, roti, and other vegetable dishes. It’s often made during the spring festivals when fresh methi is readily available.

Serving Suggestions

Serve hot with jeera rice (cumin rice), roti, paratha, or naan. A side of raita (yogurt dip) complements the flavours perfectly.

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.

FAQs

What is the best way to prepare fresh methi leaves?

Wash the methi leaves thoroughly to remove any dirt. Chop them finely before adding them to the curry.

Can I use frozen peas in this recipe?

Absolutely! Frozen peas work just as well as fresh peas. No need to thaw them before adding them to the curry.

What can I substitute for melon seeds?

Soaked cashews are the best substitute for melon seeds. You can also use sunflower seeds, but the flavour will be slightly different.

What is Kitchen King Masala and where can I find it?

Kitchen King Masala is a popular Indian spice blend. You can find it at most Indian grocery stores, or online. It’s a bit different than garam masala, with a unique flavour profile.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more milk or water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Is this dish suitable for meal prepping?

Yes! Methi Matar reheats beautifully, making it a great option for meal prepping.