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Methi Makai Matar Malai (Sweet Corn & Green Pea Creamy Fenugreek Curry)

5 from 2 votes
Methi Makai Matar Malai (Sweet Corn & Green Pea Creamy Fenugreek Curry) - Plattershare - Recipes, food stories and food lovers

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This recipe is especially for those who are not too excited about the winter greens (read bitter methi).
A creamy topping of fenugreek greens with sweet corn & peas is healthy & delicious! Enjoy over crostini or with a flat bread.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Served AsBreakfast, Dinner, Lunch, Snacks
CuisineHomestyle Cooking, Indian, North Indian
Recipe Taste Salty, Savoury, Spicy
Servings 2 - 3
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Ingredients
  

  • 2 cups Fenugreek fresh green, washed, finely chopped
  • ¾ cup Peas Green, shelled, washed & boiled
  • ¼ to ½ cup Sweet Corn Kernels boiled
  • 1 tbsp Cashew Nuts
  • 1 tbsp Cream
  • ½ cup Milk plus ½ cup for making cashew nut paste
  • 1½ tbsp Oil
  • ½ Cumin Seeds
  • 1 Onion small, peeled and finely chopped
  • ½ tsp Ginger Paste
  • ½ tsp Garlic Paste
  • 3-4 Green Chilies finely chopped (use less amount if they are hot)
  • ½ tsp Coriander Powder
  • ½ tsp Garam Masala Powder
  • ¼ tsp White Pepper Powder +/- to taste
  • ½ tsp Dry Mango Powder (Amchur) +/- to taste
  • Salt to taste
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Instructions
 

  • Sprinkle about one fourth teaspoon salt to the fenugreek leaves and mix them well.
  • Keep them aside for approximately half an hour to forty five minutes. Squeeze out the water and keep it aside.
  • Make cashew nut paste by gradually adding milk till you have the desired consistency.
  • Heat oil in a pan and add cumin seeds. Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent.
  • Add fenugreek leaves and sauté for five minutes on medium heat. Add peas, corn & split green chillies and sauté for another minute or two.
  • Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute.
  • Add milk now and cook for further 3-4 minutes. Add more milk (or water) to adjust the consistency to your liking.
  • Serve with chapatti or as filling for sandwich or topping for toast. Enjoy!

Notes

  • Boil the green peas till they are done but firm.
  • Feel free to increase the amount of cream if you wish to.
  • The addition of dry mango powder is optional but it helps tone down the bitterness of fenugreek.
  • Since the fenugreek leaves were marinated in salt, be watchful with the amount of salt you add to the dish.
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Tags indian cuisineindian foodside dishsnackvegetarianwinter recipes

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 1058 kcal | Carbohydrates: 166 g | Protein: 62 g | Fat: 33 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0.04 g | Cholesterol: 16 mg | Sodium: 418 mg | Potassium: 2231 mg | Fiber: 65 g | Sugar: 13 g | Vitamin A: 805 IU | Vitamin C: 43 mg | Calcium: 534 mg | Iron: 81 mg
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Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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