Creamy Restaurant-Style Methi Matar curryVeg
Indulge in the rich, velvety goodness of Methi Matar Malai, a classic North Indian delicacy. This restaurant-style recipe perfectly balances the earthy bitterness of fresh fenugreek leaves with the natural sweetness of green peas in a luxurious, creamy cashew-based gravy. Infused with aromatic whole spices like cinnamon, cardamom, and bay leaves, this flavorful curry is a vegetarian delight. Serve it hot with naan, paratha, or jeera rice for an authentic, gourmet dining experience at home.
Ingredients
Main ingredients :
as needed Fenugreek Leaves (Methi)
as needed Green Peas
2 medium Onion (roughly chopped)
6 cloves Garlic
2 piece Ginger
3 Green Chilli
10 no. Cashew (chopped)
Raw tomato 3 no.
1 cup Fresh Cream
Oli & spices :
2 tsp Oil
2 tbsp Clarified Butter (Ghee)
2 tsp Cumin Seeds
3 no. Green Cardamoms
1 tsp Asafoetida Powder (Hing)
Bey leaves 2 no.
2 piece Cinnamon
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
to taste Salt
1 tsp Coriander Powder
1 tsp Dry Fenugreek Leaves (Methi)
Garnish & liquid:
1 cup Water
as needed Coriander Leaves (chopped)
as needed Red Chilli
as needed Ginger (julienned)
Instructions
Step 1— Prepare the Base Masala
1
Heat a small amount of oil in a pan and add cumin seeds and green cardamoms
2
Add the chopped onions, garlic cloves, ginger, and green chilies. Sauté until the onions are translucent.
3
Add the cashews and water, cooking until everything is softened, then blend the mixture into a smooth paste.
Step 2— Prepare the Fenugreek and Peas
1
Clean and prepare your fresh fenugreek leaves (methi) and fresh green peas (matar
Step 3— Cook the Curry
1
In a clean pan, heat clarified butter (ghee).
2
Temper the spices by adding cumin seeds, asafoetida, bay leaves, cardamom, and cinnamon sticks.
3
Add the raw tomatoes and cook until they soften
4
Incorporate your dry spices: turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well.
5
Add the prepared onion-cashew paste and cook the mixture until the oil begins to separate.
Step 4— Final Assembly
1
Add the fresh green peas and fenugreek leaves to the gravy, adding a little water if necessary to reach your desired consistency.
2
Season with salt and cook until the vegetables are tender
3
Stir in the fresh cream to achieve a rich, restaurant-style texture.
