Methi Matar Malai (Fenugreek & Green Peas Curry)
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
324 kcal
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Course
Main Course
-
Cuisine
Indian
Methi Matar Malai (Fenugreek & Green Peas Curry)
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Methi Matar Malai is a smooth, rich and delicious curry made in a white gravy along with fenugreek, peas, & cashews. This rich creamy curry pairs well with naan or rice!
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Ingredients
- 2 tablespoon ghee or oil divided
- 1 green chili pepper
- 1/2 inch ginger chopped
- 3 cloves garlic
- 1 cup onion chopped
- 15 cashews
- 2 teaspoon Poppy Seeds (Khus khus)
- 2 cups Methi (Fenugreek leaves) roughly chopped
- 1 cup green peas frozen (if using fresh green peas, boil them before adding)
- 1/2 cup water
- 1/2 cup heavy cream
- 1 teaspoon salt adjust to taste
- 1 teaspoon garam masala
- cilantro leaves to garnish
Whole Spices
- 2 Green Cardamom (Elaichi)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon black peppercorns
- 1/2 inch cinnamon (Dalchini)
- 3 cloves (Laung)
Instructions
- Heat a large wok (or kadai). Add 1 tablespoon of oil. Once the oil is hot, add all the whole spices and saute for 30 seconds.
- Add green chili pepper, ginger and garlic. Saute for another 30 seconds.
- Add the onions and saute for 2 minutes until the onions are translucent.
- Add the cashews and poppy seeds. Saute for another minute.
- Turn off the heat and let it cool down a bit. Transfer the mixture into a blender and blend to a smooth paste. Set aside.
- Heat the same wok (or kadai) again. Add the remaining oil.
- Add the blended paste to the oil and saute for 3-4 minutes.
- Stir in the chopped methi leaves and saute for 3 minutes.
- Add the green peas and cook for another 2-3 minutes.
- Add the cream, water, salt, garam masala and stir well. Cover and let it simmer on medium-low flame for 3-4 minutes.
- Garnish with cilantro leaves and enjoy with roti/naan or rice.
Equipments used:
Notes
- Cream: This is a creamy curry; however, you can reduce the cream to cut down the calories.
- Green peas: I used frozen green peas. If using fresh green peas, boil them in ample water until almost cooked before adding them to this recipe.
- Bitterness: This curry or methi leaves, in general, can sometimes be a bit bitter. My family likes the slightly bitter but sweet taste. One way to remove the bitterness is to soak the methi leaves in warm water with salt. Then, squeeze out the water and use the methi leaves in the recipe. This will reduce the bitterness of the leaves.
- Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Peppers in my recipes. Remember to adjust to your taste.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
638mg
(27%)
Potassium
246mg
(7%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
715IU
(14%)
Vitamin C
20mg
(22%)
Calcium
535mg
(54%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 638mg | 27% |
| Potassium | 246mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 535mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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