Methi Matar Malai

Hope you all are doing well!

This is an Indian curry which is made of fenugreek leaves and green peas in creamy sauce. This is another healthy nutritious dish comes from Punjab, Northern part of India. I absolutely love the flavour of fresh methi/fenugreek leaves in slightly sweet creamy sauce. It is very famous dish not only in North India but around the world. You just have to try it once to be a big fan of it! It is so easy to make and most of the ingredients will be found in your pantry or in deep freezer. You can either use fresh methi leaves and green peas or use the frozen vegetables, taste will be almost same. I am using fresh methi and frozen peas to make this curry. This curry is mostly served with roti, paratha or naan and rice.

Methi/fenugreek leaves and seeds has many health benefits. It is used to cure blood sugar level, lower cholesterol, acid reflex and many more.

In my house I use fenugreek seeds it in lentil soup, dosa, idli, kadhi, puran poli and many other dishes. Also methi/fenugreek leaves are so versatile, it can be used in making paratha, pakoda, muthia or just a simple vegetable with eggplant and methi leaves. Sometime if I am in mood to eat North Indian (Punjabi) food then I will make this veg curry. It is absolutely delicious! This recipe serves 3 people.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a two pager copy of the recipe.

Preparation time: 15 minutes

Cooking Time: 20 minutes

Ingredients:

2 onion
3-4 cloves of garlic
2 green chilies
3 cardamom pods
Small piece of ginger
2 cup fresh or frozen methi/fenugreek leaves
1 1/2 cup fresh or frozen green peas
2 tbsp ghee/clarified butter or oil
1 tsp cumin seeds
1/2 cup cashew powdered
1/2 cup milk cream
1/4 tsp sugar
Salt to taste

Procedure

1. Cut onion in big chucks. In a pan heat enough water so onion can sub merge in it. When water is hot, add onion pieces and garlic cloves. Boil for 2-3 minutes. Onion will be slightly soft. Turn off the heat and remove onion and garlic from the hot water. When boiled veggies are easy to handle, add to blender jar. Also add green chilies, cardamom seeds and ginger in the same jar. Make smooth paste.

2. Heat a pan and add 2 tbsp ghee or oil. Add cumin seeds and saute for few seconds. Add cleaned, washed and chopped methi leaves and salt. You can also use frozen methi leaves. Saute for 3-4 minutes until leaves are slightly soft or wilted. Then add onion garlic paste and cook on low to medium heat for 3-4 minutes. Then add boiled green peas. I am using frozen peas which does not require much cooking but if you are using fresh green peas, boil before adding. Then add cashew powder, cream, salt and sugar. Add slight water if needed, let it simmer on low for 3-4 minutes covering with lid.

3. Serve when hot, when ready, with roti or naan.

Heavy cream and cashew powder makes this dish rich. Fenugreek/methi leaves adds aromatic flavour and sugar adds slight sweetness and balance the bitterness of methi. It is a perfect combination of different flavours in one dish. Try it!

You can check out other Punjabi dishes on my blog.

Also let me know if you have any questions regarding the dish.

Thank you for visiting my blog. Until next time!

You can follow me on any social media links below.

Facebook Bhavna’s Food Journey

YouTube Bhavna’s Food Journey

Twitter @BhavnasFoodJrny

Pinterest Bhavna’s Food Journey

Instagram Bhavna’s Food Journey