A restaurant style meal that can easily be made at home. Fenugreek leaves and green peas are cooked together in a rich creamy curry and is served with roti/rice.
If there is one thing that I enjoy in cooking then it’s got be recreating restaurant style dishes at the comfort of my kitchen! If you are a regular at any Indian restaurant, you would be familiar with most of the curry and gravy recipes here on Cookilicious. They are all adapted from various Indian restaurants I have dined in. Most are my favorites and some KR’s. Today’s special recipe is my favorite and I am sure you will love it too.
Fenugreek or Methi is mostly considered as a herb instead of a spice. In the Eastern cultures, especially India, Fenugreek leaves are more widely used as compared to seeds primarily due to its immense nutritional benefits. While the seeds of this plant are used for the flavor, the leaves have herb nutritional value in them. The fresh leaves of the Methi plant have a slightly bitter under taste and is cooked just like we cook spinach. Fenugreek is rich in iron and vitamin K.
Methi Mutter Malai/Fenugreek Green Peas Gravy may just look very complex to make, but trust me, it is one of the simplest gravies I have ever made. In just few steps, you can prepare this gravy easily. First grind onions, green chillies, garlic, ginger and cashews to a smooth paste.
Wash and clean the methi leaves very well. Keep it aside for now. Heat ghee in a pan, temper cumin seeds, then add the ground paste and cook it for 3-4 minutes. Then add the methi leaves, water and salt. Cook for 2-3 minutes and then add the green peas, coriander cumin powder and garam masala. Continue to cook for another minute or two. Lastly add fresh cream to the mix.
The fresh cream is the final touch which brings in the required creaminess to this delicious gravy. Serve this dish with any Indian bread or steamed rice. Even though the methi leaves are meant to have a bitter taste, there is no trace of bitterness in this dish. Meals like these can be served for a weekend brunch, family dinners or even packed in lunch boxes if you are in the mood to indulge. This rich and creamy gravy dish will keep you satiated for a long time.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
- 1 large onion
- 3-4 green chillies
- 4 garlic cloves
- 1 inch ginger
- 1/4 cup cashews
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 bunch methi leaves
- Water as required
- Salt as required
- 1/2 cup green peas
- 1 tbsp coriander cumin powder
- 2 tsp garam masala
- 1 cup fresh cream
- Chopped cilantro (optional)
- First grind onions, green chillies, garlic, ginger and cashews to a smooth paste.
- Wash and clean the methi leaves very well. Keep it aside for now. Heat ghee in a pan, temper cumin seeds, then add the ground paste and cook it for 3-4 minutes. Then add the methi leaves, water and salt. Cook for 2-3 minutes and then add the green peas, coriander cumin powder and garam masala. Continue to cook for another minute or two. Lastly add fresh cream to the mix.
- Serve this dish with any Indian bread or steamed rice.
- Carefully clean and wash the methi leaves as it tends to have lot of mud in it.
- Green chillies give it the required spice, add as desired.
- Use fresh methi leaves in this recipe and not kasoori methi.
I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter  (free gift if you do so!) or follow me on my social media Instagram , Facebook and Twitter! There is even a Pinterest board called Cookilicious Recipes  from where you can pin the recipes you love.
If this dish has got your full attention, then you will surely enjoy preparing these other Indian gravies equally. You can try Punjabi Chana/Chickpea Masala, Achari Dahi Bhindi | Pickled Okra in Yogurt Gravy, Chilly Paneer in Tomato Capsicum Gravy, Vegan Tofu Tikka Masala, Khoya Mutter | Green Peas Masala, Shahi Parwal/Royal Ivy Gourd Curry, Chickpea & Black Rice Dumplings in Spinach Sauce Gravy and Indian Bharli Vaangi/Stuffed Eggplants.