Methi malai matar is a traditional Indian Curry.Peas cooked in creamy fenugreek gravy is an easy Punjabi curry.
I consider it one of the best Punjabi main course curries.You may see many people order this at an Indian restaurant.It is fragrant and rich curry.It tastes slightly sweet as it is a cream based curry.Hence,most people can have it especially those who cannot handle the heat of curries.It also has the goodness of iron rich fenugreek leaves.
It uses full cream so I can reuse the left over heavy cream when I bake a cake.Great for a mid week special.Enjoy the cake on a sunday,use the rest by mid week.It needs minimal fresh ingredients.
You may also use kasoori methi or dried fenugreek leaves for this curry If fresh ones are not available.All of us mostly have frozen peas at home.
Hence you can make it anytime especially if guests are coming at short notice.
Goes well with NAAN bread or Tandoori roti.
Benefits of fenugreek:
- Great for digestion
- Iron rich greens
- Best for breastfeeding mothers
Howto make substitutions?
This easy curry which can have variations as per your choice.
Add mushrooms to it or some paneer.Add corn to make methi malai makai or potato cubes if you want.
If you do not have methi at home,add palak or spinach to make palak malai matar.
Scroll below to read the recipe of Methi malai matar curry
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