METHI MAKAI MATAR MALAI (Sweet Corn n Peas in Creamy Fenugreek Curry)

Main Dish
2 servings
30 min
15 min
A creamy topping of fenugreek greens with sweet corn & peas that is healthy & delicious! Enjoy over crostini or with a flat bread. This curry is full of goodness of green vegetables and loved by kids.


Number of serving: 2
2 cups fresh green fenugreek (washed, finely chopped)

3/4 cup green peas (shelled & boiled)

1/4 to 1/2 cup corn kernels (boiled)

1 tbsp cashew nuts

1 tbsp cream

1/2 cup milk+ 1/2 cup for making cashew nut paste

11/2 tbsp olive oil (or refined oil)

1 generous pinch cumin seeds

1 small onion (finely chopped)

1/2 tsp ginger paste

1/2 tsp garlic paste

3-4 green chillies (split)

1/2 tsp coriander powder

1/2 tsp garam masala powder

1/4 tsp white pepper powder (+/- to taste)

1/2 tsp dry mango powder (+/- to taste)

Salt to taste


  • Sprinkle about 1/4 tsp salt to the fenugreek leaves and mix them well.
    Keep them aside for approximately half an hour. Squeeze out the water and keep it aside.
  • Make cashew nuts paste by adding milk. Add milk gradually till you have the desired consistency.
  • Heat oil in a pan and add cumin seeds. Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent.
  • Add fenugreek leaves and sauté for five minutes on medium heat. Add peas, corn & split green chillies and sauté for another minute or two.
  • Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute. Add milk now and cook for further 3-4 minutes.
  • Serve with chapatti or as filling for sandwich.
  • Note: Boil the green peas till they are done but firm.
    Note: I have reduced the amount of cream to 1 tbsp from 3 tbsp. For rich gravy use this amount. Also, feel free to adjust the amount of milk, if using.
    Note: The addition of dry mango powder is optional but I like the hint of tang it adds to the creamy flavours.
    Note: Since the fenugreek leaves were marinated in salt, be watchful with the amount of salt you add to the dish.
    Note: I used split green chillies but you can add finely chopped if you want more heat in the dish.
    Note: Reduce the gravy so that you have a nice thick creamy filling for your sandwich.


METHI MAKAI MATAR MALAI (Sweet Corn n Peas in Creamy Fenugreek Curry), photo 1
METHI MAKAI MATAR MALAI (Sweet Corn n Peas in Creamy Fenugreek Curry), photo 2




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