Matar Methi Malai (Restaurant-Style Peas & Fenugreek in Cream)

Ingredients

• 2 tbsp Vegetable Oil (neutral oil for sautéing)
• 1 tbsp Ghee (unsalted, Indian clarified butter)
• 1.5 tbsp Cumin Seeds (whole seeds for tempering)
• 1 tbsp Fresh Ginger (minced)
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 0.5 tsp Javitri Powder (ground mace)
• 1 tsp Cinnamon Powder
• 1 tsp Cardamom Powder
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Nutmeg (ground)
• 1 cup Tomato Paste (store‑bought, smooth)
• 1 cup Fresh Peas (boiled and drained)
• 1 cup Fresh Fenugreek Leaves (finely chopped)
• 1 small Green Chili (finely chopped, optional heat)
• 150 g Khoya (Mava) (crumbled; can be homemade)
• 80 g Paneer (cut into small cubes)
• 1 tbsp Cashew Powder (ground raw cashews)
• 2 tbsp Heavy Cream (full‑fat)
• 1 cup Water (added gradually)
• 1 tbsp Kashmiri Red Chili Powder (mildly spicy, bright red)
• pinch Turmeric
• 0.5 tsp Coriander Powder
• 0.5 tsp Roasted Cumin Powder
• 1.5 tsp Chaat Masala
• 1 tsp Chole Masala
• 1 tbsp Granulated Sugar (balances acidity)
• 1 tbsp Maggi Hot & Sweet Tomato Ketchup (adds unique sweet‑spicy flavor)
• 10 Raisins (golden, optional)
• 10 Whole Cashews (halved, for garnish)

Instructions

1. Heat Oil and Ghee

   Place the iron skillet over medium heat, add 2 tbsp vegetable oil and 1 tbsp ghee. Let melt and heat until shimmering.

   Time: PT2M

2. Temper Spices

   Add 1.5 tbsp cumin seeds, 1 tbsp minced ginger and 1 tbsp kasuri methi. Sauté until the cumin cracks and the mixture releases a fragrant aroma, about 2‑3 minutes.

   Time: PT3M

3. Add Whole Spice Powders

   Sprinkle in 0.5 tsp javitri powder, 1 tsp cinnamon, 1 tsp cardamom, 1 tsp black pepper and 0.5 tsp nutmeg. Roast for another 2 minutes, stirring constantly.

   Time: PT2M

4. Incorporate Tomato Paste

   Stir in 1 cup tomato paste. Cook, stirring, until the raw tomato smell disappears and the oil begins to separate, about 3 minutes.

   Time: PT3M

5. Add Peas, Fenugreek & Chili

   Add the boiled peas, 1 cup chopped fresh fenugreek leaves and the finely chopped green chili. Increase heat to high and sauté for 5 minutes, stirring frequently.

   Time: PT5M

6. Introduce Khoya, Paneer & Cream

   Crumble 150 g khoya into the pan, add 80 g paneer cubes, 1 tbsp cashew powder, an extra 1 tbsp ghee and 2 tbsp heavy cream. Mix well and cook for 5 minutes until the khoya melts completely.

   Time: PT5M

7. Build the Gravy with Water & Spice Mix

   Gradually pour 1 cup water in ¼‑cup increments, stirring after each addition. Add 1 tbsp Kashmiri red chili powder, a pinch of turmeric, 0.5 tsp coriander powder, 0.5 tsp roasted cumin powder, 1.5 tsp chaat masala, 1 tsp chole masala, sea salt to taste, 1 tbsp sugar and 1 tbsp Maggi hot‑&‑sweet ketchup. Simmer on medium‑low for 7 minutes until the gravy thickens to a creamy consistency.

   Time: PT7M

8. Final Garnish

   Stir in the remaining 1 tbsp kasuri methi, 10‑12 raisins and the halved cashew pieces. Cook for another 2 minutes, then turn off the heat.

   Time: PT2M

9. Serve

   Transfer the Matar Methi Malai to a serving bowl, garnish with a drizzle of cream if desired, and serve hot with naan, roti or steamed rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Ghee: unsalted butter
• Instead of Cumin Seeds: ground cumin
• Instead of Fresh Ginger: ginger paste
• Instead of Kasuri Methi: fresh fenugreek leaves
• Instead of Javitri Powder: ground mace
• Instead of Cinnamon Powder: cinnamon stick, ground
• Instead of Cardamom Powder: ground cardamom pods
• Instead of Black Pepper: white pepper
• Instead of Nutmeg: ground nutmeg
• Instead of Tomato Paste: pureed fresh tomatoes
• Instead of Fresh Peas: canned peas
• Instead of Fresh Fenugreek Leaves: dried methi leaves (kasuri methi)
• Instead of Green Chili: green pepper
• Instead of Khoya (Mava): milk powder + butter mixture
• Instead of Paneer: firm tofu
• Instead of Cashew Powder: almond flour
• Instead of Heavy Cream: full‑fat milk + butter
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Coriander Powder: ground coriander seeds
• Instead of Roasted Cumin Powder: ground cumin toasted
• Instead of Chaat Masala: amchur + salt
• Instead of Chole Masala: garam masala
• Instead of Granulated Sugar: jaggery
• Instead of Maggi Hot & Sweet Tomato Ketchup: regular ketchup + chili flakes
• Instead of Raisins: dried cranberries
• Instead of Whole Cashews: almond slivers

Equipment Needed

• Iron Skillet (Heavy‑Bottom Pan)
• Mixing Bowl
• Wooden Spoon / Spatula
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Temper cumin, ginger and kasuri methi without burning.
• Roast whole spice powders just enough to release aroma.
• Gradual addition of water to achieve the right gravy consistency.
• Ensure khoya fully dissolves for a smooth, rich texture.

Chef Tips from the Video

• Use fresh fenugreek leaves for authentic bitterness; if unavailable, increase kasuri methi by half a teaspoon.
• A pinch of sugar balances the acidity of tomato paste and ketchup.
• For extra richness, replace half the water with milk.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 3 days.

Freezer: Portion and freeze for up to 1 month; thaw in fridge before reheating.

Room temperature: Not recommended; dairy and khoya spoil quickly.

Make-Ahead Tips

• The curry can be prepared a day ahead; reheat gently on low heat.
• Store khoya separately if making far in advance to prevent graininess.
• Adjust water when reheating – add a splash if the gravy thickens too much.

Frequently Asked Questions