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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.
For 4 servings
Prepare Methi and Peas
Create the Cashew-Onion Paste
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 317.45 calories per serving with 8.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Combine and Simmer
Finish with Cream and Serve
Substitute heavy cream with a thick cashew cream (blend 1/2 cup soaked cashews with 1/4 cup water) and ensure you use oil instead of ghee.
Add 1-2 tablespoons of melon seeds (magaz) along with the cashews when making the paste for an even richer and thicker gravy.
Add 150g of cubed paneer along with the green peas for a protein-packed version. Lightly pan-fry the paneer cubes before adding for better texture.
For a lower-fat alternative, replace the heavy cream with an equal amount of whole milk or evaporated milk. The gravy will be slightly thinner but still delicious.
Fenugreek (methi) leaves are an excellent source of iron, which is essential for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
The high fiber content in both fenugreek leaves and green peas supports a healthy digestive system, promotes regular bowel movements, and helps maintain gut health.
Green peas and cashews contribute a good amount of plant-based protein, which is crucial for building and repairing tissues, making enzymes, and overall body function.
Cashews are a source of monounsaturated fats, which can help lower bad cholesterol (LDL) levels and support cardiovascular health when consumed as part of a balanced diet.
The best method is to blanch the leaves in boiling salted water for 1-2 minutes, then immediately shock them in ice-cold water. Squeezing out all excess water also helps remove bitterness. The addition of sugar in the gravy further balances the flavor.
Yes, you can substitute cashews with an equal amount of blanched almonds or melon seeds (magaz) to achieve a similar creamy texture. For a nut-free version, use 2 tablespoons of soaked poppy seeds (khus khus), ground into a fine paste.
It is moderately healthy. Fenugreek leaves are rich in iron and fiber, and peas provide protein. However, the use of heavy cream and cashews makes it high in calories and fat. For a healthier version, you can use milk or reduce the amount of cream.
One serving of approximately 1 cup (220g) contains around 350-400 calories, primarily from the cream and cashews. The exact count can vary based on the specific ingredients and quantities used.
You can store leftover Methi Malai Matar in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken upon cooling; you can add a splash of milk or water while reheating to adjust the consistency.