There’s something magical about winter mornings in the kitchen. The air outside might be crisp, but inside is warm and fragrant as I wash fresh methi (fenugreek) leaves for today’s curry. Bunches of leafy methi straight from the market still hold the earthy scent of the season. As I chop and toss them into sizzling oil, memories of childhood winters come flooding back – I can almost see my grandmother stirring a pot of Methi Malai Matar on the stove. The aroma of fenugreek mingling with spices and fresh cream instantly fills the house with comfort. Fenugreek thrives as a winter crop in North India, and Ayurveda even says these leaves generate warmth in the body during cold months. No wonder methi is a winter staple in our home, and no dinner felt complete without a bowl of this creamy, green-hued curry.
Over the years I’ve learned a few cooking secrets from my elders. For example, I always wash the methi leaves very well and give them a quick sauté – a simple step that tames any bitter edge. I never add turmeric or heavy red chili powder, so the curry sauce stays that delicate creamy-white . Instead I rely on gentle green chilies and a hint of garam masala to bring warmth and flavor. When the spices bloom in the pan, and the green peas and cream are simmering together, the kitchen fills with a nutty, soothing aroma that makes winter feel like home. Methi Malai Matar really is comfort food – a mild, silky North Indian curry made with fenugreek leaves, peas and fresh cream. Each spoonful tastes gently spiced and sweet from the peas, with just the faint bitterness of the methi cutting through, exactly as I remember from family dinners. It’s a dish that always seems to warm the body and soul on a frosty evening.
Ingredients
2 cups fresh fenugreek leaves (methi), washed and finely chopped
1 cup green peas (matar), fresh or frozen
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
2–3 green chilies, slit lengthwise (for mild heat)
2 tablespoons oil or ghee (clarified butter)
1 teaspoon cumin seeds (jeera)
1/4 cup cashew nuts, soaked in warm water for 15–20 minutes
1/2 cup fresh cream (malai) or heavy cream
1/4 teaspoon garam masala (optional, for finishing)
1/2 teaspoon sugar (optional, balances slight bitterness)
Salt, to taste
Fresh coriander leaves, for garnish
Method
1. Prep the fenugreek: Heat a teaspoon of oil in a pan. Add the chopped fenugreek leaves and sauté over medium heat for 2–3 minutes. This helps soften the leaves and reduce their raw bitterness. Remove the leaves and set aside. (This step follows the traditional tip of cleaning and lightly cooking methi to mellow its flavor.)
2. Make the cashew-onion paste: In the same pan, add another teaspoon of oil. Sauté the chopped onion until it turns translucent. Add the slit green chilies and ginger-garlic paste, and cook for another minute until fragrant. Transfer this mixture to a blender, add the soaked cashews, and blend into a smooth paste (add a little water if needed).
3. Cook the spice base: Heat the remaining oil in a large pan or kadai. Add cumin seeds and let them sizzle. Stir in the cashew-onion paste. Cook this masala paste, stirring continuously, until the oil starts to separate from the mixture (about 3–4 minutes). This deepens the flavor and ensures the paste isn’t raw-tasting.
4. Build the curry: To the pan, add the sautéed fenugreek leaves and green peas. Mix well. Pour in about 1 cup of water and the fresh cream. Stir to combine. The cream (malai) will turn the curry a pale, silky white – this is how methi malai matar traditionally looks. If you like a thinner gravy, add a bit more water or cream.
5. Simmer: Season the curry with salt and the optional sugar (this balances any lingering bitterness). Cover and let it simmer on low heat for 5–8 minutes, or until the peas are tender and the flavors have melded. The sauce will thicken slightly and become rich and creamy. Taste and adjust the seasoning; add a pinch of garam masala if you want a warm, fragrant finish.
6. Garnish and serve: Turn off the heat and sprinkle in chopped coriander. Transfer the Methi Malai Matar to a serving bowl. Drizzle a little extra cream or a dollop of butter on top for a restaurant-style touch.
Serve this hearty curry hot, with warm whole-wheat chapatis or flaky parathas. For a complete winter meal, pair it with a simple kachumber salad (diced cucumber, tomato and onion tossed with lemon and salt) on the side. Each mouthful of the creamy, aromatic curry – with its tender peas and fragrant fenugreek – feels like a cozy embrace on a cold night.
The Pinch of Masala 