Loading...
A rich and creamy North Indian curry featuring fresh fenugreek leaves and sweet green peas in a luscious cashew and cream sauce. Its signature flavor is a perfect balance of mildly bitter, sweet, and savory notes.
For 4 servings
Blanch the Methi Leaves
Prepare the Onion-Cashew Paste
Temper the Whole Spices
A rich and creamy North Indian curry featuring fresh fenugreek leaves and sweet green peas in a luscious cashew and cream sauce. Its signature flavor is a perfect balance of mildly bitter, sweet, and savory notes.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 310.8 calories per serving with 8.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Sauté the Gravy Base
Incorporate Vegetables and Spices
Simmer the Curry
Finish with Cream and Seasonings
Replace ghee with a neutral oil and heavy cream with full-fat coconut milk or a thick cashew cream for a dairy-free version.
For a more decadent, restaurant-style gravy, add 1 tablespoon of crumbled khoya (milk solids) when sautéing the onion-cashew paste.
Substitute cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to create a nut-free white paste.
Fenugreek (methi) is an excellent source of iron, a mineral essential for forming hemoglobin, preventing anemia, and maintaining high energy levels.
Both fenugreek leaves and green peas are high in dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Green peas contribute a significant amount of plant-based protein, which is vital for muscle repair, immune function, and overall body maintenance.
Cashews provide heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and support cardiovascular health when consumed in moderation.
The most effective method is to blanch the chopped leaves in boiling salted water for 2 minutes and then immediately transfer them to ice-cold water. This process, called shocking, significantly reduces bitterness while preserving the bright green color.
It's moderately healthy. Methi is rich in iron and fiber, and peas provide protein. However, the use of heavy cream and cashews makes it high in calories and fat. It's best enjoyed in moderation as part of a balanced diet.
A single serving (approximately 1 cup) contains around 350-400 calories, depending on the exact amounts of ghee, cashews, and cream used.
Yes, absolutely. Substitute ghee with a neutral vegetable oil or coconut oil. For the cream, use a plant-based alternative like full-fat coconut milk, cashew cream, or a store-bought vegan cooking cream.
The key to a white gravy is to boil the onions and cashews until they are soft and translucent, not to sauté or brown them. Browning the onions will change the color of the final dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken upon cooling, so you may need to add a splash of milk or water while reheating.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
