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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main
Cuisine: Indian
Keyword: indian curry, methi matar malai, methi matar malai recipe, mild curry
Servings: 2 person
Calories: 433kcal
Author: ila
- 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
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.
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