Methi Matar Malai

Name: Methi Matar Malai
Yield: 4 servings
Ingredients: 450.000000000000 g Peas, green, raw; 100.000000000000 g Nuts, cashew nuts, raw; 180.000000000000 g Yogurt, plain, whole milk; 180.000000000000 g Onions, raw; 30.000000000000 g Butter, Clarified butter (ghee); 7.000000000000 g Salt, table; 4.000000000000 g Spices, fenugreek seed; 5.000000000000 g Spices, cumin seed; 100.000000000000 g Cream, fluid, heavy whipping

Vegetarian
Gluten free

Derived from ingredients – check the package label.

Good for lunch
Good for dinner

4 servings of Methi Matar Malai, served without an uncounted side.

4 servingsFinal yield 1,000 g

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Ingredients

Display quantities

450 gPeas, green, raw
100 gNuts, cashew nuts, raw
180 gYogurt, plain, whole milk
180 gOnions, raw
30 gButter, Clarified butter (ghee)
7 gSalt, table
4 gSpices, fenugreek seed editorial addition
5 gSpices, cumin seed
100 gCream, fluid, heavy whipping

Method

Rub 4 g dried methi leaves between your fingers; blend cashews with yogurt.
Fry onion, cumin and methi leaves in ghee at 170 °C 8 minutes, add peas and salt.
Stir in cashew-yogurt sauce and simmer 20 minutes; all ghee and sauce remain. Stir in 100 g cream and warm gently for 4 minutes so the sauce stays delicate.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Methi matar malai with rice (Main course)

Create a menu with this recipe

Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 1,741 kcal
Protein: 55.5 g
Fat: 119.1 g
Total carbohydrate (by difference): 127.8 g
Total dietary fibre (USDA): 33.5 g
Saturated fatty acids: 53.1 g
Sodium: 2,875.6 mg
Salt (sodium × 2.5): 7.2 g

Per serving

Energy: 435.2 kcal
Protein: 13.9 g
Fat: 29.8 g
Total carbohydrate (by difference): 32 g
Total dietary fibre (USDA): 8.4 g
Saturated fatty acids: 13.3 g
Sodium: 718.9 mg
Salt (sodium × 2.5): 1.8 g

Per 100 g of finished food

Energy: 174.1 kcal
Protein: 5.5 g
Fat: 11.9 g
Total carbohydrate (by difference): 12.8 g
Total dietary fibre (USDA): 3.4 g
Saturated fatty acids: 5.3 g
Sodium: 287.6 mg
Salt (sodium × 2.5): 0.72 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk, Tree nuts

Derived from ingredients – check the package label.

Food data sources

USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal