Meal Prep · Indian
Methi Matar Malai
A rich and creamy Indian curry featuring the delightful blend of fresh fenugreek leaves and tender green peas.
Ingredients
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Step-by-step- Clean and chop the fenugreek leaves. If they are very bitter, blanch them in hot water for 2-3 minutes, then drain and squeeze out excess water. Set aside.
- In a pan, heat 1 tbsp ghee/oil. Add chopped onion, ginger, garlic, tomatoes, and soaked cashews (drained). Sauté until onions are translucent and tomatoes are soft. Let it cool, then blend into a smooth paste with a little water if needed.
- In the same pan, heat the remaining 1 tbsp ghee/oil. Add cumin seeds and let them splutter.
- Pour in the prepared onion-tomato-cashew paste. Cook on medium heat for 8-10 minutes, stirring frequently, until the paste thickens and oil starts to separate from the sides.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes until the raw smell of spices disappears.
- Add the blanched fenugreek leaves and green peas to the gravy. Mix thoroughly and cook for 5-7 minutes, or until the peas are tender (if using fresh peas, they might need more time).
- Stir in the garam masala. Add milk or water to achieve your desired consistency. Bring to a gentle simmer.
- Finally, stir in the fresh cream and sugar (if using). Cook for another 2-3 minutes, but do not boil after adding cream.
- Garnish with a drizzle of cream or fresh coriander leaves. Serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12 g |
| Fat | 28 g |
| Carbohydrates | 25 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Methi Matar Malai in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For longer storage, transfer the cooled curry to a freezer-safe container or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of milk or water if the gravy has thickened too much. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Chef’s Corner
- To reduce bitterness from methi, blanch it in boiling water for 2-3 minutes, then drain and squeeze out excess water before adding to the curry.
- Soaking cashews is crucial for a smooth, rich, and creamy gravy. Don’t skip this step for the best texture.
- Adjust the amount of green chilies (added with ginger-garlic) and red chili powder according to your spice preference.
- For an extra rich flavor, you can add a tablespoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala.
