Methi Matar Malai (Fenugreek & Green Peas Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
324 kcal
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Course
Main Course
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Cuisine
Indian
Methi Matar Malai (Fenugreek & Green Peas Curry)
Description
This curry blends fenugreek leaves with green peas in a sauce thickened by cashews and poppy seeds ground into a smooth paste with sautéed onions, garlic, ginger, and spices. Whole spices like cardamom, cumin, cloves, and cinnamon are briefly toasted to release fragrance before being cooked with fresh green chili, ginger, and garlic. Onion is softened, then combined with cashews and poppy seeds, which form the creamy base after blending.
The fenugreek leaves add an earthy and slightly bitter note, balanced by the mildly sweet peas and the richness of heavy cream. Garam masala seasoning and fresh cilantro finish the curry. Cooking gently allows the flavors to meld, resulting in a creamy textured curry with distinct aromatic layers and a harmonious taste.
This dish pairs well with Indian breads such as roti or naan, or with plain steamed rice to absorb the sauce. Adjust cream amount if a lighter dish is preferred. Soaking fenugreek leaves in salted warm water beforehand can reduce their bitterness if desired.
Ingredients
- 2 tablespoon ghee divided, or oil
- 1 green chili pepper
- 1/2 inch ginger chopped
- 3 cloves garlic
- 1 cup onion chopped
- 15 cashews
- 2 teaspoon poppy seeds aka Khus khus
- 2 cups fenugreek leaves roughly chopped, aka methi
- 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 to garnish, leaves
Whole Spices
- 2 green cardamom aka Elaichi
- 1 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon black peppercorns
- 1/2 inch cassia cinnamon aka Dalchini
- 3 cloves aka 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.
Notes
- Reduce cream quantity to lower richness and calories as preferred.
- When using fresh green peas, boil separately until nearly cooked before adding to curry.
- To reduce fenugreek leaf bitterness, soak them in warm salted water, then drain thoroughly before use.
- Adjust green chili variety and amount to suit your preferred spice level.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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