Servings
Font
Back
5.0 from 42 votes

Methi Matar Malai (Fenugreek & Green Peas Curry)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 324 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add green chili pepper, ginger and garlic. Saute for another 30 seconds.
  3. Add the onions and saute for 2 minutes until the onions are translucent.
  4. Add the cashews and poppy seeds. Saute for another minute.
  5. 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.
  6. Heat the same wok (or kadai) again. Add the remaining oil.
  7. Add the blended paste to the oil and saute for 3-4 minutes.
  8. Stir in the chopped methi leaves and saute for 3 minutes.
  9. Add the green peas and cook for another 2-3 minutes.
  10. Add the cream, water, salt, garam masala and stir well. Cover and let it simmer on medium-low flame for 3-4 minutes.
  11. Garnish with cilantro leaves and enjoy with roti/naan or rice.

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

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

% 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.