Methi malai matar
Methi malai matar, from above
VegDelhi

Methi malai matar

Bitter fenugreek, sweet peas, a white creamy gravy. Fancy dinner energy without fuss.

35 minTime
8 gProtein each
mildSpice
The white gravy2 chapters · 1 min read

Make it your way

Grandma's wayMethi, peas, cashew and cream. Restaurant elegant.
The original
281kcalsame
8 gproteinsame
4 gfibresame
35minutessame

Classic methi malai matar.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fenugreek leaves2 cups, chopped
Green peas1½ cups
Onion1 large, chopped
Cashews¼ cup, soaked
Ghee1½ tbsp
Cooking oil (vegetable oil)2 tsp
Whole spices2 green cardamom, 2 cloves, 1 bay leaf
Ginger2.5 cm
Green chilli2
Milk⅔ cup
Fresh cream (thickened cream, heavy cream)¼ cup
Sugar1 tsp
Garam masala½ tsp
Saltto taste

Method

5 steps
  1. 1Rub the chopped methi with a pinch of salt, rest 10 minutes and squeeze out the juice.
  2. 2Boil onion, cashews, ginger and green chilli in a little water for 5 minutes. Cool and blend smooth.
  3. 3Heat ghee and oil, add whole spices, then the methi. Saute until wilted and fragrant.
  4. 4Add the white paste and cook 5 minutes without browning. Add peas, milk, sugar and salt and simmer 6 minutes.
  5. 5Stir in cream and garam masala and turn off the heat.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Methi malai matar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zafrani pulao45 min
Bread or rice Rumali roti45 min
On the side Murgh yakhni shorba60 min
On the side Badam shorba30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
Sign up to send it to your cook