A rich and creamy North Indian curry made with fresh fenugreek leaves, green peas, and heavy cream. This mildly sweet and savory dish has a hint of bitterness from the methi, creating a beautifully balanced flavor profile perfect with naan or roti.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
305cal
7gprotein
23gcarbs
Ingredients
2 cup Methi Leaves (tightly packed and chopped)
0.5 tsp Salt (for blanching methi)
1 cup Green Peas (fresh or frozen)
0.25 cup Cashews (soaked in hot water for 15 minutes)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Homestyle Methi Malai Matar with fluffy Jeera Rice. A creamy, gut-friendly meal that feels like a hug!
This mughlai dish is perfect for dinner. With 1046.03 calories and 21.21g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
1 tsp Cumin Seeds
1 piece Bay Leaf
1 inch Cinnamon Stick
2 piece Cloves
2 piece Green Cardamom
0.25 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Sugar (helps balance the bitterness of methi)
0.5 cup Heavy Cream
1 tsp Kasuri Methi (crushed)
1 cup Water (for the gravy, adjust for consistency)
Instructions
1
Prepare Methi and Peas
Bring a pot of water to a boil. Add 0.5 tsp salt and the chopped methi leaves. Blanch for 2 minutes to reduce bitterness.
Immediately drain the methi and transfer to a bowl of ice-cold water to stop the cooking process and preserve its vibrant green color.
After a minute, drain the methi again and squeeze out all excess water. Set aside.
If using fresh green peas, boil or steam them until tender, about 5-7 minutes. If using frozen, thaw them.
2
Create the Cashew-Onion Paste
Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onions, soaked cashews, ginger, garlic, and green chilies.
Sauté for 5-7 minutes until the onions are soft and translucent. It's important not to let them brown to maintain a white gravy.
Remove the mixture from the heat and allow it to cool down completely.
Transfer the cooled mixture to a blender. Add 3 tbsp of water and grind to a very smooth, creamy paste.
3
Cook the Gravy Base
In the same pan, heat the remaining 1 tbsp of oil over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom.
Sauté for about 30-40 seconds until the spices become fragrant.
Pour in the prepared onion-cashew paste. Reduce heat to low-medium and cook, stirring continuously, for 8-10 minutes until the paste thickens and starts to leave the sides of the pan.
Add the turmeric powder and coriander powder. Sauté for another minute until the raw aroma of the spices disappears.
4
Combine and Simmer
Add the blanched methi leaves and cooked green peas to the pan. Mix gently to coat them well with the paste.
Pour in 1 cup of water, add 1 tsp salt and the sugar. Stir everything together to combine.
Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together.
5
Finish with Cream and Serve
Reduce the heat to the lowest possible setting. Slowly stir in the heavy cream until well incorporated.
Sprinkle in the garam masala and crushed kasuri methi. Mix gently.
Simmer for just 1-2 more minutes. Do not let the curry boil after adding cream, as it may curdle.
Turn off the heat. Let it rest for a few minutes before serving hot with naan, roti, or jeera rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
