Creamy Methi Makai Matar Malai: Sweet Corn & Pea Fenugreek Curry
1 hour
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About Creamy Methi Makai Matar Malai: Sweet Corn & Pea Fenugreek Curry
Conquer your methi (fenugreek) apprehension with this vibrant and creamy curry! This recipe transforms sometimes-bitter fenugreek leaves into a delightful dish, perfectly complemented by sweet corn and peas. It's healthy, flavorful, and incredibly versatile.The secret lies in a simple pre-treatment of the methi and a luscious cashew-based sauce. Serve this delicious curry over warm naan, crostini, or use it as a flavorful filling for sandwiches – the possibilities are endless!Whether you're a seasoned Indian cook or a curious beginner, this recipe is sure to become a family favorite. Get ready to experience the magic of methi in a whole new light!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Fenugreek & Vegetables
- 2 cup Fenugreek Leaves methi, finely chopped, fresh, washed
- 1 cup Peas and boiled, green, shelled, washed
- 1/2 cup Corn Kernels boiled or frozen, sweet
Spices & Aromatics
- 1 small Onion peeled and finely chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 3-4 Chilies finely chopped (adjust quantity to taste), green
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Pepper Powder adjust to taste, white
- 1/2 tsp Dry Mango Powder dry mango powder, adjust to taste
- 1/2 tsp Cumin Seeds
- Salt to taste
Cooking Oil
- 1 1/2 tbsp Oil vegetable or canola oil
Instructions
Prepare the Fenugreek
- Sprinkle 1/4 teaspoon of salt over the fenugreek leaves and mix well. Set aside for 30-45 minutes to wilt and release excess moisture. Squeeze out any remaining water.
Make the Cashew Paste
- In a small bowl or blender, combine the cashews and 1/2 cup of milk. Blend until a smooth paste forms, adding more milk if needed to reach desired consistency.
Sauté Aromatics
- Heat the oil in a pan over medium heat. Add the cumin seeds and sauté until they crackle. Add the chopped onions, ginger paste, and garlic paste. Sauté until fragrant and the onions become translucent.
Cook the Curry
- Add the squeezed fenugreek leaves and sauté for 5 minutes. Stir in the peas, corn, and green chilies. Sauté for another minute or two.
Combine & Simmer
- Add the cashew paste, cream, salt, amchur, white pepper powder, coriander powder, and garam masala. Cook for about 30 seconds, stirring constantly.
Finish the Curry
- Pour in the remaining 1/4 cup milk and simmer for 3-4 minutes, or until the sauce has thickened to your liking. Add more milk or water to adjust consistency.
Serve
- Serve hot with naan, roti, or as a filling for sandwiches or a topping for toast. Enjoy!
Recipe Notes
Expert Tips for the Best Methi Makai Matar Malai:
- For a richer flavor, lightly toast the cashews in a dry pan before making the paste.
- Adjust the amount of green chilies according to your spice preference. Start with fewer and add more as needed.
- If you prefer a thinner curry, add more milk or water during the simmering stage.
- For a vegan option, substitute the cream with coconut cream or full-fat coconut milk.
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Recipe Nutrition
Calories: 1058kcalCarbohydrates: 166gProtein: 62gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 16mgSodium: 418mgPotassium: 2231mgFiber: 65gSugar: 13gVitamin A: 805IUVitamin C: 43mgCalcium: 534mgIron: 81mg
Taruna Deepak
Articles: 34
4 Comments
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Looks so good! Can’t wait to try it.
This looks amazing! Thanks for sharing.
This looks divine! Can’t wait to make it.
Such a scrumptious dish! Thank you.