Lactose free Methi Matar Malaai

Copy Icon
Twitter Icon
Lactose free Methi Matar Malaai


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 6
  • 1 nos big bunch of methi leaves or fenugreek, tough stems removed, washed, then finely chopped.

  • 2 cups fresh/frozen green peas

  • 1 nos large tomato, diced

  • 4 nos cloves garlic, sliced

  • 1 inch knob of ginger, julienned

  • 2 nos green chillies, chopped

  • 1 nos medium onion, sliced

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 inch piece of cinnamon

  • 1 tsp peppercorns

  • 1/2 tsp cayenne or paprika if you prefer less heat

  • 1/4 tsp turmeric

  • 1 tbsp vegetable oil

  • 2 tsp garam masala

  • 1 tsp salt

  • 1/4 cups almonds soaked in 1/2 cup hot water for 30 minutes


  • Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.
  • Blend the almonds with the soaking water into a smooth paste. Set aside.
  • Heat half the oil and add the cumin seeds, coriander seeds, green chillies, onions, garlic, ginger, cloves, cinnamon, and peppercorns.
  • Saute everything until the onions turn translucent and just start to brown.
  • Add the tomatoes along with the cayenne and turmeric
  • Saute until the tomatoes are quite broken down and pulpy
  • Remove the mixture to a blender and cool if necessary before blending into a smooth paste.
  • Add water or vegetable stock if needed.
  • Heat the remaining oil in a saucepan and add the drained methi leaves.
  • Add a pinch of salt and saute until the methi starts to express water
  • Cover with a lid and let the methi cook on medium heat for another 10-15 minutes until tender.
  • Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan.
  • Add the tomato-onion paste, garam masala, and the green peas and continue cooking on an open flame, stirring frequently, for another 5 minutes.
  • Add the almond cream and mix well.
  • Turn off the heat once the curry begins to simmer. Check salt and add more if needed.
  • Serve hot with chapatis, rotis, or pooris.