Add to your meal plans
Free · No credit card
Methi Matar Malai brings together the delicate bitterness of fresh fenugreek leaves (methi) with the sweetness of green peas in a smooth, creamy onion-cashew base. Sautéing or briefly blanching methi tames its bitterness while retaining aroma, and a generous swirl of fresh cream makes the dish luxuriously silky. The cashew-onion paste delivers soul-warming richness without overpowering, and a finishing touch of garam masala ties all the flavors together. Serve this dish with roti, naan, or jeera rice. For an extra touch, sprinkle with kasuri methi or add a hint of grated paneer. It’s a make-ahead friendly choice—prepare the gravy in advance and finish with veggies and cream just before serving. Perfect for festive occasions or when you crave restaurant-style North Indian flavors at home.
15 ingredients
Blanch or sauté methi leaves for 2-3 minutes to reduce bitterness, then set aside.
Boil green peas in water for 4-5 minutes until just tender, then drain and set aside.
One serving is 1 bowl (about 175g) · 175 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 270 kcal | 12% |
| Protein | 8 g | 14% |
| Total Fat | 23 g | 38% |
| Carbohydrate | 17 g | 6% |
| Fiber (Total) | 4 g | 14% |
| Vitamins & Minerals | ||
| Sodium | 799 mg | 40% |
| Potassium | 28 mg | 1% |
| Calcium | 42 mg | 4% |
| Iron | 0.64 mg | 4% |
| Zinc | 0.06 mg | 1% |
| Vitamin C | 21 mg | 26% |
| Vitamin D | 0.22 µg | 1% |
| Folate (B9) | 0.38 µg | 0% |
Missing data: These are minimums. 5 of the figures below are missing data for 3 ingredients — Green peas, puree; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
Use this recipe in your meal plans. Edit portions, swap ingredients, and track nutrition.
Start FreeNo credit card required
Combine chopped onion, cashews, ginger, garlic, green chilli, and 2 tbsp water. Boil for 5 minutes to soften onions and cashews, then cool slightly.
Blend the boiled mixture into a smooth, fine paste using a blender or mixer.
Heat oil in a pan on medium heat. Add cumin seeds, let them splutter for a few seconds.
Add the onion-cashew paste and sauté for 4 minutes until the fat separates and aroma arises. Stir occasionally.
Add blanched methi leaves, boiled green peas, salt, and sugar (optional). Mix and cook for 2 minutes.
Add milk and simmer gently for 3 minutes, allowing the curry to thicken.
Lower the heat, stir in fresh cream and garam masala. Cook for another 1-2 minutes, then turn off the heat.
Serve hot with roti, naan, or rice.
by Workfile
