Dhaba Style Methi Malai Matar
Dhaba Style Methi Malai Matar is a rich and creamy North Indian curry made with fresh fenugreek leaves (Methi), green peas (Matar), and a luscious malai (cream) gravy. Inspired by rustic roadside Dhaba flavors, this dish combines the slight bitterness of Methi with the sweetness of peas and the richness of cream, creating a well-balanced, comforting curry. Often cooked with aromatic spices and cashew paste, it pairs beautifully with naan, roti, or jeera rice, making it a popular choice for indulgent vegetarian meals.
Ingredients
- Oil (तेल) – 3 tbsp
- Cinnamon Stick (दालचीनी) – 1 no
- Cardamom (छोटी इलाइची) – 3-4 nos
- Cloves (लौंग) – 3-4 nos
- Black Pepper (काली मिर्च) – 5-6 nos
- Cumin (जीरा) – 1 tsp
- Ginger, sliced (अदरक) – ½ inch piece
- Garlic Cloves (लहसुन) – 10-12 nos
- Green Chilli (हरी मिर्च) – 2 nos
- Onion, large (प्याज) – 3 nos
- Tomato, large (टमाटर) – 4-5 nos
- Salt (नमक) – 1 tsp
- Turmeric (हल्दी) – ½ tsp
- Chilli Powder (मिर्ची पाउडर) – 2 tsp
- Coriander powder (धनिया पाउडर) – 1 tbsp
- Cashew nuts (काजू) – 12-15 nos
- Butter (मक्खन) – 2 tbsp
- Water (पानी) – 2 cups
For Sautéing
- Methi leaves, fresh (मेथी) – 200-250gm
- Butter (मक्खन) – 1 tbsp
- Garlic, chopped (लहसुन) – 2 tsp
- Ginger, chopped (अदरक) – 2 tsp
- Green Chilli, slit (हरी मिर्च) – 2 nos
- Salt (नमक) – To Taste
- Green Peas (हरा मटर) – 1 cup
- Chili Powder (मिर्च पाउडर) – ½ tsp
- Coriander Powder (धनिया पाउडर) 1 tsp
- Garam Masala (गरम मसाला) – ½ tsp
- Water (पानी) – 1½ cup
- Cream (मलाई) 3-4 tbsp
Instructions
- Heat 3 tbsp oil in a pan. Add cinnamon stick, cardamom, cloves, black pepper, cumin, sliced ginger, and garlic cloves. Sauté until the spices release their aroma. Add green chilies, and onions, and cook until the onions turn golden brown. Add tomatoes, salt, turmeric, chili powder, coriander powder, and cashew nuts, and cook until they are soft, and the oil starts to separate. Pour some water and let it cook for another 10 minutes. Blend the mixture into a smooth paste using a blender.
- In a separate pan, heat 1 tbsp butter. Add chopped garlic, chopped ginger, and slit green chilies. Sauté until the raw smell disappears. Add fresh Methi leaves and sauté until they wilt. Add green peas, salt, chili powder, coriander powder, garam masala, and water. Cook until the peas are tender. Strain and pour in the prepared gravy and mix well. Simmer for 5-7 minutes. Pour in some water.Add cream, stir, and Methi Malai Matar is ready to be served hot.
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