Methi Malai Matar

non-veg diabetes Gluten Free | Low GI Low Carb | Grain Free 

Serves 2-3


Methi Leaves (Fenugreek) 3 Cups, chopped <10 Negligible
Matar (Green Peas) 1.5 Cups <30 Low
Whole Milk ½ Cup 0 Nil
Full Fat Cream ½ Cup 0 Nil
Coriander Powder ½ Tsp. <10 Negligible
Cardamom Powder ¼ Tsp. <10 Negligible
Stevia As per taste 0 Nil
Salt As per taste 0 Nil
Ghee 2 Tbsp. 0 Nil
Non- Refined Oil (Groundnut, Sesame or Coconut) 2 Tbsp. 0 Nil
Cinnamon Stick ½ inch <10 Negligible
Cardamom Seeds 3 Pods <10 Negligible
Nutmeg ¼ Tsp. <10 Negligible
Cloves 2 in number <10 Negligible
Cumin 1 Tsp., whole <10 Negligible
Pepper 4 in number 0 Nil
Cashew Nuts 1/3 Cup <20 Very Low
Onion 4 in number, medium sized <10 Negligible
Garlic Cloves 5 in number <10 Negligible
Green Chili 3 in number <20 Very Low
Ginger 1 inch <10 Negligible
Coriander Leaves To garnish <10 Negligible

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  • Boil water and place the chopped methi leaves for about 30 seconds and then immediately add into a prepared bowl of cold water. Allow it to remain for 2-3 minutes and then strain it. Let it cool.
  • Grind the cinnamon stick, cardamom pods, nutmeg, cloves, cumin seeds and peppercorns to make a powder.
  • Grind the cashew nuts, onions, chili, garlic and ginger into a wet paste.
  • Heat the oil and ghee in a deep vessel and add the wet paste and cook for a few minutes till the spices release.
  • Now add in the green peas, whole milk, the ground powder mentioned above and coriander powder. Mix thoroughly to blend all the flavours and cook on high flame for e few minutes.
  • Add in the methi leaves, salt and stevia and cook for another few minutes.
  • Lastly mix in the cardamom powder and full fat cream and continue cooking till everything has blended and cooked.
  • Serve with a garnish of coriander leaves and Enjoy!

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