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