One of the creamiest North Indian dishes, methi matar malai, brings to the table lovely, enlightening, contrasting bitterness of fenugreek leaves with sweet, peppery green peas in a luscious gravy. The striking and fragrant curry takes centre stage - on the list of must-order dishes for the weekend and festival platters. One of the most straightforward recipes that meets the demand for the quintessential taste of fenugreek is the methi matar malai recipe. Fresh methi leaves are washed and chopped, discarding the thick stems. Caramelise onions, garlic, and ginger, and add spices like cumin, coriander, and garam masala to flavour the oil. Add chopped methi and green peas to this and cook until the vegetables are soft. The richness of the cream and milk mixture balances out the bitterness of the fenugreek and presents a silky smooth texture. Simmer gently for a thicker gravy. Season to taste. This should be served hot, with naan, roti, or steamed rice. A comfort meal with all the flavours and textures in this methi matar malai, not only for the taste but also for health, being rich in vitamins and minerals. For those who love the goodness of India, this is undoubtedly a treat to relish - creamy aromatic curry made with methi matar malai.

• 1 cup green peas
• 1/2 cup dairy cream
• 1 cup fenugreek seeds
• 1 green chillies
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder
• Coriander leaves
• As per taste salt
• 1 tsp red chilli powder
• Garam masala
• 100 gms cashews
• 1 tsp turmeric powder
• 1 onion
• 1 tomato
• 2 tbsp cooking oil

• Soak 100 gms of cashews in warm water for about half an hour.
• This softens the nuts so that they can easily blend.
• Once its soaking time is done, drain the water and transfer the cashews to a blender.
• Blending them into a smooth paste with little water if necessary, this cashew paste will give a rich textured feel to the curry, and it will always be decadent and delicious.
• Now heat two tablespoons of oil in a large pan on medium.
• Once the oil is hot, add one teaspoon of cumin seeds.
• Then let them splutter.
• The earthy flavour delivered by the cumin seeds to the dish completes the whole flavour of the curry.
• When the fragrance from the cumin seeds is released, pour one finely chopped onion.
• Fry the onion until it turns golden brown.
• This will take 4-5 minutes.
• These golden-brown onions form the base of the curry.
• They add sweetness and depth to the curry.
• Once the onions have turned translucent, add one tablespoon of ginger-garlic paste to the pan.
• Saut the paste over approximately 2 minutes, letting the raw smell of ginger and garlic dissipate while infusing the curry with its intense and aromatic flavours.
• Add a chopped green chilli and a chopped tomato for a touch of heat.
• Boil the mixture until the tomatoes are soft and mushy. They should take about 3-4 minutes to become soft and pulpy.
• Add the spice powder.
• Add turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and salt according to your taste in the pan.
• These spices will warm, colour, and flavour the dish. Stir these spices in the onion-tomato mixture and cook for a further 2-3 minutes so that their spices roast and deepen their flavours.
• Add the cashew paste prepared in the pan when the spices are well roasted.
• Stir the paste very well into the mixture so that it is well combined with the mixture.
• Cook the cashew paste for about 2-3 minutes. The cashew paste makes the curry thick and creamy while controlling spiciness in a dish.
• Add 1 cup of fresh or frozen green peas and 1 cup of freshly chopped methi leaves. Green peas will contribute a little sweetness to this curry, whereas methi adds a tinge of bitterness that balances the richness of cream and cashew.
• Stir the peas and methi into the cashew-spice mixture and let it cook for about 5 minutes while the vegetables take on the flavour.
• Add 1 cup of water to the pan along with the curry and bring this mixture to a boil.
• Once it boils, reduce the heat to a simmer, and cover the pan with the curry to let it cook gently for 10 minutes.
• Simmering helps integrate the spices into the peas and the fenugreek so the flavours mingle harmoniously.
• Now, to finish, add the remaining 1/2 cup of fresh cream to the curry.
• Further enhances the dish.
• Stir the cream into the curry and cook for the last 2 minutes. That way, everything will mix well with it. Finally, garnish the dish with newly chopped coriander leaves to burst forth freshness.
• Serve methi matar malai hot with plain steamed rice, roti, or naan alongside this creamy pea and fenugreek curry.
• Such creaminess of cashews and cream and bright flavours from spices, peas, and methi make this an ideal comfort food.