Methi Matar Malai
Enjoy a creamy and aromatic fenugreek and green pea curry, made with fresh spices, cashews, and cream, perfect for pairing with your favorite bread.
Ingredients
- 100 grams Fresh fenugreek leaves
- 1 Cup Green Peas I have used frozen
- 4 Tbsp Oil
- 1 Tsp Cumin Seeds
- 2 Onion Chopped
- 2 Tsp Ginger Garlic Paste
- 20 Cashews
- 2 Green chillies
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 1/3 tsp Asafoetida
- 1/4 Cup Milk
- 1/4 Cup Fresh Cream
- 1.5 Tsp salt
- 1/4 tsp Cardamom Powder
- 1/3 tsp Chaat Masala
- 1 tbsp Dried Fenugreek Leaves / Kasuri Methi
Instructions
- Wash fenugreek leaves and pat them dry. Chop them roughly.
- Heat a pan over medium heat and add 2 tablespoon oil to it. Once warm, add cumin seeds. Add chopped onion and sauté till translucent. Add ginger garlic paste, green chilli, soaked cashews, coriander powder and garam masala and sauté.
- Add some water and let it boil for 2-3 minutes. Switch off the heat and let it cool. Once cooked, transfer the mix into a grinding jar and grind it to a fine and smooth paste.
- Heat rest of 2 tablespoon of oil to the same pan and add asafoetida, fenugreek leaves and frozen peas to it. Sauté for few minutes and add ground paste and mix. Add milk, cream and sauté again.
- Add salt, cardamom powder, chat masala and Kasuri methi and mix. Switch off the heat and transfer into a serving bowl.
- Serve hot and enjoy with bread of your choice.
Notes
1. Use Fresh Fenugreek if Possible: Fresh fenugreek (methi) leaves have a wonderful aroma and flavor. To reduce bitterness, soak the leaves in salt water for 10-15 minutes before rinsing and patting them dry.
2. Adjust Creaminess with Milk and Cream: Balance cream and milk to get your desired level of creaminess. For a thicker curry, use more cream; for a lighter one, add more milk.
3. Add a Pinch of Sugar: Just a pinch of sugar balances the slight bitterness of fenugreek leaves and enhances the flavors without overpowering the curry.
4. Cashew Paste for Richness: Ensure the soaked cashews are well-blended to a smooth paste, as it adds depth and richness to the curry. You can even add a few almonds for a slightly nuttier flavor.
5. Slow Simmer for Enhanced Flavor: After adding the ground paste and cream, let the curry simmer on low heat for a few minutes. This helps the spices infuse well and gives a rich, well-rounded taste.
6. Finish with Kasuri Methi and Cardamom: Adding crushed kasuri methi (dried fenugreek leaves) and cardamom powder at the end enhances the aroma and authentic flavor.
7. Serve Immediately: This curry tastes best when freshly cooked. Serve hot with naan, roti, or paratha to enjoy the full creamy flavor.
Following these tips should give your Methi Malai Matar a beautifully balanced flavor and creamy texture!
Nutrition
Nutrition Facts
Methi Matar Malai
Amount Per Serving
Calories 1331
Calories from Fat 765
% Daily Value*
Fat 85g131%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 17g
Monounsaturated Fat 39g
Cholesterol 21mg7%
Sodium 3872mg168%
Potassium 1985mg57%
Carbohydrates 138g46%
Fiber 47g196%
Sugar 26g29%
Protein 33g66%
Vitamin A 1243IU25%
Vitamin C 122mg148%
Calcium 648mg65%
Iron 94mg522%
* Percent Daily Values are based on a 2000 calorie diet.