Fenugreek Leaves, Peas, + Cream
Methi Matar Malai
Why This Recipe Works
Fenugreek is a unique, bitter leaf that transforms into something magical when paired with creamy cashews and sweet peas. Its scent is an intoxicating blend of maple syrup and licorice.
Instructions
Soak the cashews in boiling water for 10 minutes, then blend them with the ginger, chiles, and their soaking water into a smooth paste.
Clean and chop the fenugreek leaves, discarding the tough stalks. Soak the leaves in salted water for 10 minutes to draw out excess bitterness, then drain.
Melt the butter and cook the tomatoes until they break down. Add the spices and the handfuls of fenugreek leaves, simmering covered until the greens are tender.
Stir in the cashew paste followed by the cream and peas. Simmer for a final 5 minutes until the sauce is rich, velvety, and perfectly balanced.
Frequently Asked Questions
Can I freeze this recipe?
Best served fresh, but can be kept in the fridge for 2 days.
