Friday, January 16, 2009

Methi Matar Malai (Fenugreek-peas curry)

After seeing methi matar malai’s recipe in Smitha’s blog, my taste buds complained for not tasting it for a long time. The reason behind 'not tasting' is the availability of methi leaves here. I have never found nice methi here. From past 8 months, I have not prepared anything with Indian methi leaves!!! I substitute dou miao(available in NTUC) for methi, but I don’t get the authentic taste that I used to get in India. But, i thought..ok, let's be fair with dou miao...lets try methi matar malai with this and then, I can comment.I prepared methi matar malai using dou miao & it was not that bad…., but again not the authentic Indian taste.., what to do.., had to compromise with dou miao.

BTW, Dou Miao is a Mandrin word and is snow peas shoots. It is widely used in salads, sandwich etc.

1 packet dow miow or 1 bunch methi leaves
1 cup green peas/batani/matar
½ cup thick curd (curd should not be very sour)
1 tbsp cashewnuts (soaked in water)
1 tsp khus-khus/poppy seeds
1 tsp garam masala
1 tbsp kasoori methi
½ tsp dhania powder
½ tsp jeera powder/cumin seeds powder
½ tsp amchur powder
1 tsp red chilli powder
1 tsp ginger-garlic paste
1 onion (finely chopped)
Salt according to taste
1 tbsp oil
1 tsp finely chopped coriander leaves for garnishing
1 tsp lemon juice (optional)


  • Make a fine paste of cashew nuts & poppy seeds.
  • Heat a small pan, add thick curd (I used Nestle set curd), cashew nut & poppy seeds paste. Keep the flame very low & keep stirring it. This would yield you thick white gravy once you cook for about 5 minutes. Allow it to cool.
  • Heat oil in a broad pan, when oil is hot, add ginger-garlic paste & sauté until the raw smell disappears.
  • Add onions & sauté till onion turns golden brown.
  • Add chopped methi leaves & green peas. Saute these in oil for a minute.
  • Add little water & cook the methi leaves & green peas till soft.
  • Now, add chilli powder, salt, dhania powder, cumin seeds powder, amchur powder, kasuri methi & mix well.
  • Add the white gravy prepared (curd, cashew nut-poppy seeds mixture).Mix it well, add garam masala & cook again for 3-5 mins on slow flame.
  • Garnish it with coriander. I like to add little lemon juice too.., as I like it a bit more tangy (anyways, it is your choice)
  • Serve it hot with phulkas or paranthas.


  1. Dou meow mutter malai looks yummy and thanks for telling me that they are snow pea shoots. Now coming to Dou Meow ...I made soppina huli along with spinach, and it turned out pretty well..

  2. Your comment made me come and look for this recipe. Yours looks very nice too. I don't know how the weather is where you live, but I have grown methi in planters here. Just spread the methi from Indian stores in the planter and they shoot up within couple of days. I don't even know if you are interested in gardening or not, just a tip.



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