Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4



2 cups fresh fenugreek leaves (methi)

1 cup frozen green peas

1 tablespoon oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

2 medium tomatoes, pureed

2 green chilies, finely chopped

1 teaspoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon garam masala

1/2 cup low-fat cream

Salt to taste

Chopped fresh coriander leaves for garnish



Wash the fenugreek leaves thoroughly and finely chop them. Set your Instant Pot to “Sauté” mode and heat the oil. Add the cumin seeds and let them crackle. Add the chopped onions and sauté until golden brown.

Mix in the ginger-garlic paste and chopped green chilies. Sauté for a minute. Add the tomato puree, turmeric powder, ground coriander, ground cumin, and garam masala.

Cook for 2-3 minutes until the oil starts to separate from the mixture. Stir in the chopped fenugreek leaves and peas, followed by salt. Cook for another 3-4 minutes. Add the low-fat cream and mix well. Cancel the “Sauté” mode. Close the Instant Pot lid and set it to “Manual” mode. Cook on high pressure for 3 minutes.

Once the Cook Time is complete, allow natural pressure release for 5 minutes, and then carefully perform a quick pressure release.

Open the lid and give it a good stir. Adjust the salt if required. Garnish with chopped fresh coriander leaves. Serve the Methi Malai Matar curry hot with roti or rice.


Nutritional Stats:

15g carbs

8g fat

3g protein

4g fiber