Methi matar malai
Methi matar malai is basically fenugreek with cream and chickpeas curr Super creamy and sweet little spicy curry. It goes well with chapati or rice.
Servings: person
Calories: 433kcal
Ingredients
- 100 gm fenugreek leaves or 1 cup dried kasuri methi
- 1/2 cup cream
- 1 cup chickpeas
- 1 cup water
- 1/2 cup cashew nuts soaked in water
- 1 tablespoon butter
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3-4 black pepper
- 1-2 cloves
- salt to taste
Instructions
- All ingredients
- Start by preparing the fenugreek leaves. If using fresh, chop them finely. For dried kasuri methi, no prep is needed.
- Boil the fenugreek and chickpeas in 1 cup of water for 5 minutes, then drain.
- pour water out of it
- Create a smooth paste by grinding the soaked cashew nuts.
- In a pan, heat the butter and add cumin seeds, cinnamon stick, cloves, and black peppercorns for that aromatic sizzle.
- Add the fenugreek and chickpeas, stirring well to blend the flavors.
- Mix in the cashew nut paste for a rich, creamy texture.
- Finally, stir in the cream, and simmer on a low flame for 5-7 minutes. If the gravy is too thick, add a little water to reach your desired consistency.
Nutrition
Calories: 433kcal | Carbohydrates: 40g | Protein: 17g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 49mg | Potassium: 553mg | Fiber: 9g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 6mg