Methi Matar Malai – An authentic and popular North Indian curry recipe that is a perfect combination of smooth rich, smooth, creamy, sweet, and slightly bitter!
It is made in India especially during winters when fresh methi (fenugreek) is in season! It is mild in taste and is a great choice for festive occasions, gatherings, or when entertaining guests. This curry pairs well with Pratha, Naan, Tandoori roti, or plain rice!
Learn to make Restaurant Style methi malai matar recipe in the comfort of your home!
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About Methi Matar Malai
This recipe has 3 main components to it.
- Methi (Fenugreek leaves)
- Matar (green peas)
- Malai (Cream)
That’s why this dish is called Methi Matar Malai.
Rich, creamy, sweet, and very slightly bitter Methi Matar Malai is the dish if you are looking to make something for your special occasion, party, or festive meals.
Methi is the main vegetable of this recipe and can be slightly bitter so they pair beautifully with sweet green peas and fresh cream in this recipe.
Methi leaves are loaded with various minerals, vitamins, and anti-inflammatory compounds.
It comes with many health benefits like Helps reduce cholesterol, reduce the risk of heart disease, beneficial for people with diabetes, and aids digestion.
Besides, they are also widely popular in nursing mothers to help boost milk production.
If you have kids or adults in the house, who don’t prefer to eat methi, then this Methi Malai Matar is your dish. Believe me, they won’t even realize that there is Methi in this dish.
Since fresh fenugreek leaves are generally available in the winter season, it is the right season to prepare this curry and enjoy the flavor of the season.
However, frozen green peas and frozen methis are easily available all through the year in Indian grocery stores, You can prepare it anytime you want to.
This curry is white with green elements of leaves and peas in it which look so pretty. Some add turmeric to it which of course will change the color.
Why you will love this?
- It is a flavorful and creamy restaurant style curry
- Gets ready in under 30 minutes
- It is mild, and not spicy, hence perfect kids friendly recipe
- Vegetarian & gluten-free
- Apt for Festive meals
- A great way to use Methi
- Can be doubled or tripled
Ingredients needed
- Fresh Methi leaves (fenugreek leaves): The hero of this recipe is fresh methi. It gives the dish its main flavor. I would highly recommend not substituting the fresh leaves with dry (Kasuri methi).
- Green peas: adds protein and texture to the curry. I used frozen green peas here. You can most definitely use fresh green peas. You will need to cook them before using them in the recipe.
- Cashews: cashew makes the curry creamy and thick. You can also use almonds in place of cashews.
- Onion, Ginger, Garlic, and Green Chili: Use fresh onion, ginger garlic, and green chili. These are the base and provide the flavor to this curry since we don’t use a lot of spices. Adjust the number of chilies according to your spice level.
- Whole spices: Cumin seeds and green cardamom are the 2 whole spices used in this recipe. They both give flavor to the curry.
- Cream and milk: Milk and cream make this curry rich, creamy, and slightly sweet. If you are watching your calories or want to make this curry lighter for a weeknight dinner, you can reduce the amount of cream added to this recipe.
- Ghee: Ghee gives a nice aroma. You can use oil instead of ghee.
- Other spices: you will also need Garam masala and salt.
How to make this recipe? Step by step process
Clean and Chop the methi leaves finely. Keep it aside.
For gravy
Take all the gravy ingredients (cashew, onion, ginger, garlic, green chili, and cardamom) in the pan. Add 1 ½ cup of water and cook it for 10 minutes or until fully cooked over medium heat. (image 1 to 3)
Once cooked, let the mixture cool down a bit. Take this mixture into a blender and grind it into a very smooth paste. Use more water if needed. (image 4 and 5)
For curry
Heat 1 tablespoon ghee in a pan. Add cumin seeds and let them crackle. (image 6 and 7)
Add prepared onion cashew-based gravy. Cook it for a minute, stirring frequently. (image 8)
Then add salt, chopped methi, green peas, and milk. Mix everything well, cover the pan, and let it cook for 5 to 6 minutes on medium heat. (image 9 to 13)
Open the lid, add the cream, and garam masala. Stir well. Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes. (image 14 to 16)
Finally, remove the lid, mix, and switch off the flame. Adjust the consistency according to your liking by adding some water. (image 17)
Methi Matar Malai is ready. Serve it hot with Roti, Naan, and Paratha. Enjoy!!!
Notes and pro-tips
- Clean and cut the methi leaves finely.
- This curry thickens as it sits so adjust using milk or water before serving.
- This dish tastes best with the ingredients shared but if you want to control or reduce the cream, cashews, and or calories, try the cornstarch slurry as a replacement. For cornstarch slurry – dissolve 1 teaspoon cornstarch in ¼ cup of water and add (in place of cream) on low heat it stirring continuously until the curry has thickened.
Quick FAQs
Yes, you can use fresh green peas in place, just boil them until they are soft and then add to the dish. Or you can add them directly to the dish, they will need more time than frozen peas to cook.
For a vegan version, skip the milk and cream and replace it with coconut milk or coconut cream and ghee with oil.
If meth is very bitter, add salt to methi leaves and leave them for 20 minutes, then squeeze out the water and use the methi leaves in the recipe. It will reduce the bitterness of the leaves.
I would not recommend this recipe, it’s just for the same. Use fresh methi, please.
Yes, It works fine.
You can store this curry in the fridge conveniently for 3-4 days. For a longer period froze it.
This is certainly a freezer-friendly recipe, the only thing to take care of when freezing, always froze in the single portion size you are going to use so that you don’t end up thawing the whole quantity.
You can also double the quantity of gravy and save half for later use. Freeze it in an air-tight container for longer duration storage.
This delicious Methi Matar Malai can be served with roti, paratha, or naan.
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Methi Matar Malai
Ingredients
For gravy
- 2 cup Chopped onion
- ½ cup Cashew
- 4 cloves Garlic
- 1 inch Ginger
- 2 green chilis (I have used Thai chilies)
- 2 green cardamom
Other ingredients
- 1 ½ cup Methi / Fenugreek leaves (Finely chopped and then measured)
- 1½ cup Matar / green peas (I have used frozen)
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin seeds
- ½ cup Milk
- ½ cup Heavy cream
- Salt to taste
- 1 tablespoon Ghee
- 1½ cup water or as needed
Instructions
For gravy
- Take all the gravy ingredients (cashew, onion, ginger, garlic, green chili, and cardamom) in the pan. Add 1 ½ cup of water and cook it for 10 minutes or until fully cooked over medium heat.
- Once cooked, let the mixture cool down a bit. Take this mixture into a blender and grind it into a very smooth paste. Use more water if needed.
For curry
- Heat 1 tablespoon ghee in a pan. Add cumin seeds and let them crackle.
- Add prepared onion cashew-based gravy. Cook it for a minute, stirring frequently.
- Then add salt, chopped methi, green peas, and milk. Mix everything well, cover the pan, and let it cook for 5 to 6 minutes on medium heat.
- Open the lid, add the cream, and garam masala. Stir well. Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes. Finally, remove the lid, mix, and switch off the flame. Adjust the consistency according to your liking by adding some water.
Video
Notes
- Clean and cut the methi leaves finely.
- This curry thickens as it sits so adjust using milk or water before serving.
- This dish tastes best with the ingredients shared but if you want to control or reduce the cream, cashews, and or calories, try the cornstarch slurry as a replacement. For cornstarch slurry – dissolve 1 teaspoon cornstarch in ¼ cup of water and add (in place of cream) on low heat it stirring continuously until the curry has thickened.
Can I use fresh green peas?
Yes, you can use fresh green peas in place, just boil them until they are soft and then add to the dish. Or you can add them directly to the dish, they will need more time than frozen peas to cook.Can I make this vegan?
For a vegan version, skip the milk and cream and replace it with coconut milk or coconut cream.What can I do to reduce bitterness if methi is very bitter?
If meth is very bitter, add salt to methi leaves and leave them for 20 minutes, then squeeze out the water and use the methi leaves in the recipe. It will reduce the bitterness of the leaves.Can I use dried methi in place of fresh?
I would not recommend this recipe, it’s just for the same. Use fresh methi, please.Can I use frozen methi?
Yes, It works fine.Can we store this curry?
You can store this curry in the fridge conveniently for 3-4 days. For a longer period froze it. It will stay good for up to a month. The only thing to take care of when freezing always froze in the single portion size you are going to use so that you don’t end up thawing the whole quantity. You can also double the quantity of gravy and save half for later use. Freeze it in an air-tight container for longer duration storage.What can I serve with this curry?
This delicious Methi Matar Malai can be served with roti, paratha, or naan. This recipe is updated with new photos and video, originally published in March 2016.Nutrition
Warm Regards,
Dhwani.
Delicious
thanks Guri!!!
Very healthy and tasty food!
Thanks Sunanda!!!
My husband loves this sabji, so tried for the first time with your recipe, and like all the other times, it came out to be really delicious!
all your recipes are no fail recipes!! thank you for putting such amazing recipes<3
Hi Hiral,
I am So glad to read your comment. Thanks a lot for trying my recipes and sharing your feedback. It means a lot. <3
Happy Cooking.