Methi Malai Mattar



Fenugreek leaves 2 small bunches ( 1- 1 1/2 cups)
Cashews 20-25
Ghee 1 Tbsp.
Bay Leaves 2
Cinnamon 1 stick
Cardamom 2 Pods
Green Chillies 2 (finely chopped)
Ginger 1 inch (finely chopped)
Curd ½ Cup.
Fresh or Frozen Peas 1 Cup.
Garam Masala ½ Tsp.
Salt To Taste
Thickened Cream ½ Cup.
Sugar ½ Tsp.


  • To a saucepan heat 2 cups of water and add cashews. Bring it to a boil. This takes around 2-3 minutes.
  • Transfer the cashews to a blender along with 2-3 Tbsp of water and drain the excess water. Grind it to a smooth paste.


  • Separate the fenugreek leaves from stem and thoroughly rinse.
  • Add the leaves to a bowl of boiling hot water and allow it to rest for couple of minutes. Drain the water and squeeze the leaves to form a ball.


  • To a saucepan add ghee allow it to melt and add bay leaves, cinnamon and cardamom. Sauté for couple of seconds.
  • Add finely chopped green chillies and ginger. Give it a quick sauté.


  • Add the cashew paste and stir well and cook for 2-3 minutes in medium flame.
  • Add curd and mix well to avoid any lumps. Continue to cook for couple more minutes.


  • Add frozen peas, thickened cream, Salt to taste, garam masala and cook for 2-3 minutes and bring it to a boil.


  • Roughly chop the ball of blanched fenugreek leaves and add it to the gravy.
  • Add sugar and mix well. Simmer for 3-4 minutes and its ready to be served.


Tips & Variation:

  • Whisk the curd before adding to the gravy to avoid any lumps.
  • If using fresh peas, blanch it before adding it to the gravy
  • You also a Tsp. of dry fenugreek leaves (Kasuri methi) towards the end to enhance the flavour.
  • The gravy can be a base for your Malai Paneer.
  • Tastes great with any Indian flat bread or steamed rice.
  • Swirl in a spoon of thickened cream before serving for more richness and taste.
  • Cashews can be replaced with blanched Almond Paste.
  • Add water little by little to adjust consistency if necessary.




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