Methi malai matar is a creamy delicacy made with peas, onions, cashew nuts and some fresh herbs. As with most curries, methi malai matar can be a perfect side with any type of bread including the evergreen (eh… should I say white?) Indian naan bread (find the recipe for naan here). You don’t need to have a chef’s pantry loaded with international spices to create this delicacy at home. Methi malai matar calls for a few day-to-day items from your pantry but delivers the richest fine-dining restaurant food in the comfort of your own home.

Methi malai Matar, a creamy cashew curry with peas and onions

Have you ever been out of touch with a best buddy of yours, caught up after a long while and been at a loss of words? Of course, every one of us has. But most of us won’t admit it because a big deal is made out of not being at a loss for words. There are quotes that parade and glorify that best friends are those that never need time to catch up, that, when you meet a long lost friend, it feels like you were never apart.

The reality however is a little different. Life changes and people change with time. Having not caught up on a day-to-day basis, people need time to get acclimatized. Yes, you will mostly be creating a racket and laughing your heads in a few hours (just like the old days) but, there is silence before the fun begins. An unspoken, un-glorified silence where your system readjusts just the way your eyes adjust to darkness after which you begin to see things clearly even in the dark.

Awkward as it may be, the, it-feels-like-you-were-never-gone feeling wouldn’t exist without that silence. I brought this up today because that’s how I feel getting back to the blog. Well, we moved across the country (work, of course was the reason); More on that for another day. However I have been postponing, publishing a recipe and post for a couple of weeks now in spite of settling down n the new place because of this very awkward silence.

Methi malai Matar, a creamy cashew curry with peas and onions

It was like reconnecting with my best friend. “But, what do I say? How do I begin?”  Then I realized that no matter when I start publishing my posts, the pause and the lull in the flow of words is going to be inevitable, that the dialogue shall come to me sooner or later.

Lo and behold! All I needed to was to begin typing and it already feels like I was never apart from you! 😀

This curry recipe, Methi malai matar is a pretty close-to-heart kind-of-a deal because it is my dad’s favorite. He ordered this every single time we visited a restaurant as kids. He still does but he, restaurant hops much less frequently now that we kids are all grown up and have moved away.

Methi malai Matar, a creamy cashew curry with peas and onions

A subtle, creamy curry with almost no bold spices, this methi malai matar will blow up your shell of preconceived notions about curry. Don’t let your library of curry recipes be incomplete without this amazing recipe for:

Methi Malai Matar


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2



  • 1 cup of green Peas
  • 1 cup sliced white Onions (or yellow onions)
  • 1 cup of fresh methi /fenugreek leaves (washed and chopped)
  • 10-12 Cashew nuts
  • Few spoons of Milk (or water for a vegan version)
  • 1/8 cup Cream (skip for a vegan version)
  • Salt to season
  • 1/2 cup diced Tomato
  • 2-4 green chilies chopped up
  • 1 tbsp Sugar
  • 2 tbsp of oil
  • Chopped cilantro for garnish


  1. Soak cashew nuts in warm milk for an hour or two.
  2. Heat a tsp of oil in a pan, add the sliced onions and sauté until they begin to shrivel and develop a sweet taste but do not let them turn brown. We want the curry base to be white.
  3. Let the onions cool to room temperature. Then blend the onions and soaked cashews to a smooth paste. Set aside.
  4. Heat one tbsp. of oil in the same pan. Add chopped up green chilies and the chopped methi leaves. Check the “my take” section for alternatives.
  5. Cook the greens for a minute on medium high heat and then add the diced tomatoes.
  6. Add the green peas (blanch them for 2 minutes before adding if using fresh peas instead of frozen ones) and sauté for 2-3 minutes or until they soften.
  7. Add the salt, sugar and cashew paste and sauté for a minute or two.
  8. Add the milk in which the cashews were soaked (or water) and cream. Mix well.
  9. Turn off the heat, garnish with chopped cilantro leaves and serve.

My Take:

If you cannot find methi or fenugreek leaves, you could use spinach. However, methi has a unique flavor it lends to the curry.

Yummily Yours'


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