Make this delicious, creamy and flavorsome fenugreek curry with peas for a healthy vegetarian meal. It is best eaten with flatbreads with Roti, Paratha, Tandoori Roti, Naan or with Basmati rice.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 2 · 2 to 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • 2 small (or 1 large) green cardamoms
  • ⅛ to ¼ teaspoon black pepper corn ((cut down for low heat))
  • ¾ inch cinnamon piece ((optional, or ½ inch cassia))
  • 2 cloves ((optional))
  • ⅓ inch (5 grams) ginger (sliced)
  • 2 (5 grams) large garlic cloves (sliced)
  • 1 green chili ((chopped to 2 portions, omit for kids))
  • 1 cup (125 grams) yellow onion (sliced)
  • 15 (30 grams) cashews
  • ½ cup (120 ml) water (to cook onions)
  • 1 tablespoon butter
  • 2 to 2½ cups (50 grams) methi leaves ((weigh/measure, rinse & chop))
  • ½ cup (90 grams) green peas ((heaped cup, frozen or boiled fresh peas))
  • ⅓ teaspoon sea salt ((+ more, adjust to taste))
  • ½ teaspoon coriander powder
  • ¼ teaspoon fennel seed powder ((optional))
  • ⅓ to ½ teaspoon Garam masala ((or use as per your preference))
  • ⅓ to ½ cup water ((or use milk to omit cream, read notes))
  • 2 to 3 tablespoons heavy cream ((read notes to omit, use more if you want))

Method

Preparation

  1. Heat oil in a pan and add the whole spices – cumin, cinnamon, cardamom, black pepper and cloves. (be careful as they can splutter)
  2. When they begin to sizzle, add green chilies, ginger, garlic & onions. Saute them for 6 mins until transparent. Add cashews and pour water. Cook covered until very soft, for 5 to 6 mins.
  3. Cool down and remove the chilies (for kids-friendly/ low heat option). Transfer to a blender jar and blend to a super smooth puree.

How to make Methi Matar Malai

  1. Meanwhile, on a medium heat, melt butter in the same pan and add methi leaves. Saute for 4 to 5 mins until wilted.
  2. Stir in the garam masala, fennel, salt and coriander powder. Add the green peas and saute for 2 mins.
  3. Transfer the onion cashew puree and pour water. Mix well and bring it to a gentle boil. Cook covered on a medium heat for 5 mins, until thick.
  4. Taste test and adjust salt, pepper or add back the green chilies for extra heat. Stir in heavy cream or fresh cream and turn off. Serve with Tandoori Roti, Naan, Roti or with Basmati rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.