5 from 42 votes
Methi Matar Malai (Fenugreek & Green Peas Curry)
Methi Matar Malai is a creamy Indian curry that combines the slightly bitter fenugreek leaves with sweet green peas in a rich cashew and poppy seed paste base. Aromatic whole spices and fresh green chili pepper build flavor complexity, while the cream adds smoothness. The curry's balance of flavors and textures makes it a comforting dish served with traditional breads or rice.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
324 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 324
% 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.