Fenugreek Leaves, Peas, + Cream
Methi Matar Malai
Why This Recipe Works
Fenugreek's unique bitterness transforms into something magical when paired with creamy cashews and sweet peas. This rich, aromatic dish highlights one of the most distinctive and beloved flavors in Indian cooking.
Instructions
Soak the cashews in boiling water for 10 minutes, then blend them with their soaking liquid, ginger, and green chiles into a completely smooth paste.
Wash the fenugreek, discard the tough stalks, and finely chop the leaves. Soak the leaves in salted water for 10 minutes to draw out excess bitterness.
Melt butter in a pan and cook the tomatoes until they break down. Stir in the garam masala, mango powder, sugar, and salt, then add the squeezed-dry fenugreek and simmer covered for 8 minutes.
Stir in the cashew paste and cook for 2 minutes before finishing with the cream and peas. Simmer covered for a final 5 minutes until the sauce is rich and the peas are bright.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
