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.
For best results follow my detailed step-by-step photo instructions and tips.
½ cup (90 grams)green peas (heaped cup, frozen or boiled fresh peas)
⅓ teaspoonsea salt(+ more, adjust to taste)
½teaspooncoriander powder
¼teaspoonfennel powder (optional)
⅓ to ½teaspoonGaram masala (or use as per your preference)
⅓ to ½cupwater(or use milk to omit cream, read notes)
2 to 3tablespoonsheavy cream (read notes to omit, use more if you want)
How to make the recipe
Preparation
Heat oil in a pan and add the whole spices – cumin, cinnamon, cardamom, black pepper and cloves. (be careful as they can splutter)
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.
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
Meanwhile, on a medium heat, melt butter in the same pan and add methi leaves. Saute for 4 to 5 mins until wilted.
Stir in the garam masala, fennel, salt and coriander powder. Add the green peas and saute for 2 mins.
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.
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.