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Lactose free Methi Matar Malaai

Lactose free Methi Matar Malaai

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 6

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

  • fresh/frozen green peas 2 cups

  • large tomato, diced 1 nos

  • cloves garlic, sliced 4 nos

  • knob of ginger, julienned 1 inch

  • Green Chillies, chopped 2 nos

  • medium onion, sliced 1 nos

  • Coriander Seeds 1 tbsp

  • cumin seeds 1 tsp

  • piece of cinnamon 1 inch

  • peppercorns 1 tsp

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

  • Turmeric 1/4 tsp

  • Vegetable oil 1 tbsp

  • garam masala 2 tsp

  • salt 1 tsp

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


  • 01

    Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.

  • 02

    Blend the almonds with the soaking water into a smooth paste. Set aside.

  • 03

    Heat half the oil and add the cumin seeds, coriander seeds, green chillies, onions, garlic, ginger, cloves, cinnamon, and peppercorns.

  • 04

    Saute everything until the onions turn translucent and just start to brown.

  • 05

    Add the tomatoes along with the cayenne and turmeric

  • 06

    Saute until the tomatoes are quite broken down and pulpy

  • 07

    Remove the mixture to a blender and cool if necessary before blending into a smooth paste.

  • 08

    Add water or vegetable stock if needed.

  • 09

    Heat the remaining oil in a saucepan and add the drained methi leaves.

  • 10

    Add a pinch of salt and saute until the methi starts to express water

  • 11

    Cover with a lid and let the methi cook on medium heat for another 10-15 minutes until tender.

  • 12

    Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan.

  • 13

    Add the tomato-onion paste, garam masala, and the green peas and continue cooking on an open flame, stirring frequently, for another 5 minutes.

  • 14

    Add the almond cream and mix well.

  • 15

    Turn off the heat once the curry begins to simmer. Check salt and add more if needed.

  • 16

    Serve hot with chapatis, rotis, or pooris.



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