Methi Matar Malai White Gravy – Creamy Green Peas Methi Leaves Curry

Methi Matar Malai

Methi Matar Malai is a rich creamy dish made with fresh fenugreek leaves (methi), green peas (matar), cream (malai) and spices. The bitterness of fenugreek leaves is offset by the sweetness of green peas and fresh cream.

Fenugreek slows absorption of sugars and stimulates insulin, both of which help lower blood sugar in levels in people with diabetes. Fenugreek is also used as a remedy for digestive problems.

Methi Matar Malai Recipe:

Methi Matar Malai is a delightful combination of fenugreek leaves and peas simmered in a creamy spiced mixture. This delightful creamy side dish goes well with Naan or Jeera Rice.

To make fenugreek leaves and peas curry, firstly pick and thoroughly wash the methi leaves.

Fenugreek leaves

Next soak poppy and cashew nuts in warm water for about 10-15 minutes and then drain the water.
Then peel and quarter one onion. Boil the onion till it softens. Drain the water and grind the onion, cashews, poppy seeds, cinnamon, cardamon, cloves and chill to a fine paste. Keep aside.
Chop the onions and methi leaves.

Ingredients

Heat oil in kadai. Crackle cumin seeds.
Then add the onions and saute for a couple of minutes till the onions turn translucent.
Next put in the ginger-garlic paste and saute for 1-2 minutes.
Now add the chopped methi leaves and fry for 2- 3 minutes.

Add methi leaves to fried onions

Then add the prepared paste, combine well and fry for a couple of minutes.

Add ground paste and saute

Put in the peas, milk, sugar and salt. Add 1-2 tbsp of water, stir well and cook on a low-medium flame till you get a thick consistency.

Add peas, milk, salt and sugar and simmer

Finally add fresh cream, mix well and remove.

Fenugreek Leaves and Green Peas

Serve Methi Matar Malai with Jeera Rice or Parathas

If you are searching for more fenugreek leaves recipes, then do try out Fenugreek Dal

Methi Peas Curry Recipe details below:

Green Peas Methi Leaves Curry

Punjabi Methi Mutter Malai in white gravy is a yummy and creamy vegetarian recipe, perfect to have with Naan or Rotis. Learn how to make this easy and deliciously Creamy Fenugreek Leaves Peas Curry.

Course Side Dish

Cuisine Punjabi

Prep Time 20

Cook Time 15

Total Time 35

Servings 4

Calories 319kcal

Author Shil

Ingredients

Fenugreek/methi leaves – 2 cups
Green peas -3/4 cup, boiled
Onion – ½ cup
Ginger-garlic paste -1 tsp
Milk – 1 cup
Oil - ½ tbsp
Cumin seeds - 1 tsp
Fresh cream – ½ tbsp
Salt to taste
Sugar – ½ tsp
Water – 1-2 tbsp
For grinding:
Onion - 1 large
Cashew nuts – 1 tbsp
Poppy seeds optional – 2 tsp
Cinnamon -1 inch piece
Cloves-4
Cardamom – 2
Green chilli - 1

Instructions

Wash and pick fenugreek leaves.
Soak cashew nuts and poppy seeds in warm water for 10-15 minutes. Drain and keep aside.
Quarter and boil the onion listed under grinding till its colour changes. Remove and grind to a fine paste along with cinnamon, cardamom, cloves, green chilli, cashew nuts and poppy seeds.
Heat oil in a pan. Add cumin seeds and once they start to crackle add finely chopped onions and fry for 1-2 minutes till they become pink.
Add ginger-garlic paste and fry for a couple of minutes till the raw smell disappears.
Add fenugreek leaves and sauté for 2- 3 minutes.
Tip in the ground paste, mix well and cook till the raw smell disappears.
Add the green peas, milk, salt, sugar and about 1-2 tbsp of water and simmer on a medium flame till a saucy consistency is reached.
Add fresh cream, combine well and remove.