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Methi Matar Malai

This North Indian-style curry cooks peas with fenugreek and cream into a soft aromatic vegetable dish.

Medium⏱️ 49 min📖 1 min readServes 4~242 kcal🇮🇳 Indian🌍 Full translation

16 min prep 18 min cook 15 min rest

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Vegetarian

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Timeline

Total 49 min

Prep16 min
Resting/Marinating15 min
Cooking18 min

Ingredients

4 servings

Quick:

2 su bardağı(~400 ml) Peas
1 su bardağı(~200 ml) Fresh fenugreek leaves
1 su bardağı(~200 ml) Cream
1 adet Onion
1 çay kaşığı(~5 ml) Garam masala
1 tatlı kaşığı(~10 ml) Ginger
2 diş Garlic
0.3 su bardağı(~60 ml) Cashews
1 yemek kaşığı(~15 ml) Butter
0.8 çay kaşığı(~4 ml) Salt

What else can I make with these ingredients?

Instructions

1
Wash the fenugreek leaves, salt them for 10 minutes to reduce bitterness, then squeeze them.
10 min
10:00
2
Blend the onion, ginger, garlic, and cashews with a little water into a smooth paste.
3
Saute the paste in butter for 6 minutes so the raw onion smell disappears.
6 min
06:00
4
Add the peas and fenugreek leaves and cook for 5 minutes.
5 min
05:00
5
Add the cream, salt, and garam masala, then cook over low heat for 4 minutes so the cream does not split.
4 min
04:00
6
Turn off the heat and rest for 5 minutes until the sauce coats the peas.
5 min
05:00

💡 Tip: Cooking the fenugreek leaves briefly keeps the color and lightly bitter notes balanced.

🍽️ Serving suggestion: Serve hot with basmati rice and naan.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Iron
Calcium
Vitamin B12

Nutrition (per serving)

~242

kcal calories

g protein

g carbs

g fat

Protein 13%Carbs 30%Fat 57%

GI 13 · Low GIGL 2 · Low GL

8.4g

Sugar

6.6g

Fiber

601.6mg

Sodium

11.6g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Satiety (per serving)

6/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Milk
Tree nuts

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Methi Matar Malai make?
This recipe serves 4.
How long does Methi Matar Malai take?
Prep 16 minutes, cooking 18 minutes, including 15 minutes of passive resting; 49 minutes in total.
Is Methi Matar Malai difficult?
This recipe is rated medium.
How many calories does Methi Matar Malai have?
Approximately 242 kcal per serving. Protein: 8g, carbs: 18g, fat: 15g.
Which allergens does Methi Matar Malai contain?
This recipe contains Milk, Tree nuts. Check it against your dietary needs.
Which cuisine does Methi Matar Malai belong to?
This recipe belongs to Indian cuisine.
How many ingredients does Methi Matar Malai need?
This recipe needs 10 ingredients.
Is Methi Matar Malai filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Wash the fenugreek leaves, salt them for 10 minutes to reduce bitterness, then squeeze them.

10 min