Methi Matar Malai
Creamy and mild curry featuring fenugreek leaves and green peas.
About this dish
A sophisticated vegetarian dish from the royal kitchens of Punjab, this curry balances the inherent bitterness of fresh fenugreek (methi) with the sweetness of green peas (matar) and the richness of heavy cream (malai). Unlike the rustic, spicy gravies of the region, this is white or pale yellow, emphasizing a silky, luxurious mouthfeel.
Ingredients
The Greens
- 2 cups fresh fenugreek leaves (methi), finely chopped
- 1 cup fresh or frozen green peas
- 1 tsp salt (for soaking methi)
White Base Paste
- 2 medium white onions, roughly chopped
- 10-12 whole cashews, soaked in warm water
- 2 green chillies, slit
- 1 inch ginger, chopped
The Tempering and Sauce
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 green cardamoms
- 1/2 inch cinnamon stick
- 1/2 cup heavy cream (malai)
- 1/2 tsp sugar
- 1/2 tsp kitchen king masala or garam masala
Method
- 1
Treat the Methi
Mix the chopped fenugreek leaves with 1 tsp salt and let sit for 15 minutes. This draws out the bitter juices. Squeeze the leaves tightly between your palms to discard the liquid, then rinse in fresh water and pat dry.
- 2
Prepare the White Paste
Boil the onions, cashews, ginger, and green chillies in 1 cup of water for 8-10 minutes until soft. Drain the water and grind the solids into a very fine, smooth paste. Boiling removes the raw onion pungency without browning them.
- 3
Blanch the Peas
If using fresh peas, boil them in salted water with a pinch of sugar (to maintain the green color) until tender. If using frozen peas, simply thaw them in warm water for 5 minutes.
- 4
Sauté the Methi
Heat 1 tsp of ghee in a pan and sauté the treated methi leaves for 3-4 minutes. This further reduces bitterness and develops a slightly nutty aroma. Remove and set aside.
- 5
Whole Spice Tempering
Heat the remaining ghee in the same pan. Add cumin seeds, cardamoms, and cinnamon. Let them crackle and release their fragrance into the fat over low heat for about 30 seconds.
- 6
Cook the Paste
Add the white onion-cashew paste to the pan. Cook on low-medium heat, stirring constantly to prevent the cashews from sticking. Cook until the ghee begins to separate from the sides, but do not let the paste change color.
- 7
Simmer the Vegetables
Add the sautéed methi and blanched peas to the paste. Pour in 1/2 cup of warm water to adjust the consistency. Cover and simmer on low heat for 5-7 minutes so the flavors meld together.
- 8
Season the Gravy
Stir in the salt (careful, as methi was salted earlier), sugar, and kitchen king masala. The sugar is essential to balance the remaining slight bitterness of the fenugreek.
- 9
Finish with Cream
Lower the flame to the absolute minimum. Stir in the heavy cream (malai). Stir gently in one direction until the gravy becomes pale and glossy. Do not boil vigorously after adding cream, or it may curdle.
- 10
Final Steam
Turn off the heat, cover the pan, and let it sit for 2 minutes. This 'dum' allows the cream to settle and the ghee to rise to the top, creating a professional finish.
Notes & variations
- If you don't have fresh methi, use 3 tbsp of dried kasuri methi soaked in water.
- White onions are preferred for the color; if using red onions, the gravy will be pinkish-brown.
- For a vegan version, use coconut cream and replace ghee with neutral oil.
- Ensure the cashew paste is completely smooth; any grit will ruin the 'malai' (creamy) experience.
Serve with
Garlic Naan or Missi Roti and a side of pickled ginger.
Cook's note
Never skip the salting and squeezing of methi; it is the only way to ensure the dish isn't unpleasantly bitter.