Description
A delicious and creamy dish made with fenugreek leaves and green peas, perfect for serving with naan or paratha.
Ingredients
Scale
- 2 cups rinsed and finely chopped methi (fenugreek leaves) (fresh or frozen, packed)
- 1 cup frozen matar (green peas)
- 1 cup sliced onions
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- ½ cup cashew nuts
- ½ cup chopped tomatoes
- 2 teaspoons chopped green chilies
- 4 tablespoons oil
- 3 whole green cardamoms (hari elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- 1 teaspoon salt (or to taste)
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon sugar
- ½ cup unsweetened heavy cream (or whisked malai)
- 1 teaspoon freshly squeezed lime juice
Instructions
- Heat 5-6 cups of water in a large pot over high heat.
- When it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes.
- Drain the water and run the leaves under tap water in a colander to stop cooking. Drain and keep aside.
- Heat 3 cups of water in the same pot over high heat.
- When it comes to a boil, add onions, ginger, garlic, cashew nuts, tomatoes, and green chilies and boil for 5 minutes. Drain and keep aside.
- Add the boiled onion-tomato mixture to a blender along with ¼ cup water.
- Blend to make a smooth paste.
- Scrape the sides of the blender a few times while blending.
- Heat oil in a medium pan over medium-high heat.
- Once the oil is hot, add whole green cardamoms and cinnamon stick and fry for 3-4 seconds. You can crush the cardamoms and cinnamon lightly for a more intense flavor.
- Add the onion-tomato paste to the pan and cook for 3-4 minutes, stirring frequently.
- Now add salt, Kashmiri red chili powder, and garam masala powder, and cook for a minute.
- Add 1 cup water and cook for 2-3 minutes.
- Add the cooked methi and peas to the pan and cook for 2-3 minutes.
- Now add heavy cream and sugar and cook for a minute.
- Add lime juice and mix well. Check for salt and add more if required.
- Garnish with heavy cream swirls. Serve hot with naan or laccha paratha.
Notes
- You can use fresh peas instead of frozen, but cook them until tender.
- This dish pairs well with basmati rice or any type of Indian bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg