Methi Malai Matar | Restaurant style creamy & rich curry

A creamy luscious dish with fenugreek leaves and green peas.
Methi Malai Matar is a Punjabi restaurant favourite. Characterised by a silky and creamy white sauce with fenugreek leaves that add lots of depth to the dish and green peas for freshness and sweetness. This is a very different Punjabi dish, that steers away from the tomato-onion curry that you often expect from Punjabi dishes. The creamy curry in this case comes from malai or cream that's usually the base of the sauce which is then thickened with a cashew nut and poppy seed paste.
Written recipe and instructions: www.indishious.com/en/recipes...
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Music: Dhaka by Kevin MacLeod
00:00 Intro
01:13 Prep
02:44 Cooking
05:20 An note on Methi (Fenugreek Leaves)
07:20 Serve

[@indishious]

If not Methi Malai Matar, what is your favourite creamy dish?

[@carpethouseblues]

Did you soak or salt the methi before using it? Or was it enough to chop it and cook out the bitterness in the sauce?
Thank you for this video! Very well done. I discovered an indian place that sells fresh methi so I am very excited to try this :D

[@indishious]

Great to hear that you can find fresh methi around you! When using fresh methi we usually wilt it down in a pan like we did with the wild garlic in our wild garlic paranthas video, chop and then add it in together with the peas. Fresh methi leaves have a subtle pleasant bitterness and we usually don't feel the need to salt the leaves beforehand.
Make sure to take off the tough stems and use only the tender leaves. You can chop up the tough stems and make a subzi together with some potatoes. :)

[@carpethouseblues]

@@indishious Oh wow! You can actually use the stems! Further down the rabbit hole of indian cuisine ahhh!
Thank you for the helpful and thorough reply! Best of luck w/ your channel!