🧄 Main Ingredients

• 1 cup green peas (fresh or frozen)
• 1 cup fresh fenugreek leaves (methi), cleaned and chopped
• 1/2 cup fresh cream (malai)
• 1 tablespoon oil or ghee
• 1 tablespoon butter (optional for richness)
• Salt to taste
• Water as needed

🧅 For the Gravy Base

• 1 medium onion (roughly chopped)
• 10–12 cashews (soaked for 10–15 minutes)
• 1–2 green chilies (adjust to taste)
• 1-inch piece ginger
• 3–4 garlic cloves

🌶️ Spices

• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• A pinch of sugar (optional, to balance bitterness)

🌿 1. Rich in Iron and Calcium

Fenugreek leaves (methi) are an excellent source of iron and calcium, which help improve hemoglobin levels and support bone health.

🫘 2. Good Source of Plant-Based Protein

Green peas are high in protein and fiber, making this dish ideal for vegetarians looking to meet their nutritional needs.

🩺 3. Aids Digestion

Methi has natural digestive properties and helps prevent issues like constipation and bloating.

💪 4. Boosts Immunity

Onions, garlic, and ginger used in the gravy base are known to strengthen the immune system and fight infections.

🧘‍♀️ 5. Supports Heart Health

The fiber content in peas and methi helps regulate cholesterol levels, promoting a healthy heart.

⚖️ 6. Great for Weight Management

The high fiber and protein combo keeps you full longer, reducing unhealthy snacking and supporting weight control.

Matar Methi Malai is a relatively modern North Indian curry that reflects the evolution of Indian vegetarian cuisine with an emphasis on seasonal ingredients and rich, creamy textures. While traditional Indian dishes often feature bold spices and fiery flavors, this dish stands out for its subtlety, balancing the natural bitterness of fenugreek (methi) with the sweetness of green peas (matar) and the richness of cream (malai).

Historically, methi has been used for centuries in Indian cooking, prized for both its flavor and medicinal value. Green peas, a staple in winter cooking, are often paired with other ingredients in North Indian gravies. The use of cream or malai became more popular with the Mughal influence on Indian cuisine, which brought a love for rich, velvety gravies and aromatic flavors.

Matar Methi Malai is believed to have emerged from Punjabi kitchens where dairy-based gravies are common. Over time, it became a favorite in restaurants and homes alike, particularly during the winter season when methi is fresh and abundantly available. The dish is now a staple on many vegetarian menus, loved for its mild flavor and nutritious profile.

Today, it represents a fusion of health and indulgence, combining traditional greens with luxurious ingredients to create a dish that’s both comforting and refined.