An easy methi matar malai recipe that’s better than your favorite Indian restaurant! Here fenugreek leaves and green peas are cooked in creamy, rich, flavorful white gravy. It’s perfect for a special occasion or serving to guests.

This methi matar malai tastes super yum when served with naan or lachha paratha. You can have it with basmati rice or jeera rice too.

Methi matar malai in a steel serving bowl with green napkin on side.

What Is Methi Matar Malai?

Methi = Fenugreek leaves
Matar = Green peas
Malai = Cream

Methi matar malai is usually made during the winter months. Because fenugreek leaves and green peas are winter crops in India.

But nowadays you can make it any time of the year as these veggies are available in frozen packets all year around.

This popular north Indian dish has white gravy, unlike many other North Indian curries that have red onion-tomato gravy.

Taste and Texture:

Smooth, creamy gravy
Mild yet flavorful
Slightly sweet (that sweet flavor pairs well with the slight bitter flavor of fenugreek leaves)
Super rich (because of the good amount of heavy cream)

🧾 Ingredient Notes

Here is the pic of the ingredients used in making this methi matar malai curry recipe. All of them are easily available.

Ingredients used in methi matar malai recipe in separate bowl and spoons with labels.

Methi (Fenugreek leaves): I prefer to use fresh ones (leaves only, stalk removed). But when in rush I have used frozen methi leaves and it works perfectly fine.
- If using frozen leaves, I recommend using the one that has fewer stalks (dandiya) in it. I have tried many brands of frozen methi and all of them have stalks along with leaves. Some brands have more stalks while some have less. Personally, I prefer the Vadilal brand.
Green peas: I have used frozen. Fresh works too.
- If using fresh green peas then you need to cook them longer than mentioned time below. Boil the peas in the pressure cooker or steam them.
Whole spices: They are sauteed in the oil and then onion is cooked. While grinding the onion mixture into a paste, grind the whole spices too. It lends a nice aroma and flavor to the dish.
Cashews: It helps to make a rich, thick and creamy gravy.
Cream: It is heavy whipping cream that is available in any grocery store here in the USA. If you are in India, you can use Amul fresh cream. Or you can use the malai that is collected from the top of the boiled milk. If so, whisk the malai with some milk until smooth and then add.

👩‍🍳 How To Make Methi Matar Malai? (Pics)

Reducing methi leaves’ bitterness:

1) Wash the methi leaves and keep them in a colander. Sprinkle a big pinch of salt.

2) Toss the methi around so salt is mixed well. Let it rest for 10 minutes. During this resting time, salt will draw the moisture from the leaves.

3) Squeeze the handful of leaves at a time and discard the collected water.. Most of the bitterness is removed through that water.

4) Now chop the leaves and keep them aside.

Collage of 4 pics showing sprinkling salt to methi leaves, squeezing water to remove bitterness.

Cooking Green Peas:

In the microwave: Take frozen peas, 2 tablespoons of water and a pinch of salt in a microwave-safe bowl. Cover and cook on high power for 4 minutes.
If using fresh then it may take a longer time to cook. You may need to boil or steam them in the pressure cooker.

Making Onion Paste:

1) Heat 1 tablespoons of oil in a pan on medium heat. Once hot add whole spices (cloves, peppercorns, cinnamon stick, green cardamoms) and saute for 30-40 seconds or until you get a nice aroma of the spices.

2) Then add ginger, garlic and green chilies. Saute for a minute or until the raw smell of ginger garlic goes away.

3) Add chopped onion and add a little salt to speed up the cooking process.

4) Mix and cook until onion is soft and translucent or light pink in color. Add cashews nuts and mix.

5) Once this onion mixture cools down slightly, take it into the blender. Add little water to make the grinding process easy.

6) Make it into a smooth paste.

Collage of 6 steps showing cooking spices and onion, making smooth paste.

Making Curry:

1) Heat remaining 2 tablespoons of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

2) Then add prepared onion paste and cook until it thickens. It may take around 3-4 minutes (depending on how much you have added while grinding).

3) Then add chopped methi leaves.

4) Mix and cook for 2 minutes. If the paste is sticking to the bottom of the pan then add a splash of water and mix.

5) Add cooked green peas.

6) Mix well and cook for a minute.

Collage of 6 steps showing cooking onion paste, adding and cooking methi and peas.

7) Add water, remaining salt and stir to combine.

8) Simmer for 5 minutes. Do stir once or twice in between.

9) Add garam masala and mix.

10) Lastly, add heavy cream and mix. Bring the gravy to a boil and then turn off the stove.

Collage of 4 steps showing adding water, simmering, adding garam masala and cream.

💭 Tips For BEST Methi Matar Malai

Reducing the bitterness of methi leaves step is optional.
- Firstly, here in the USA, we do not get that bitter methi compared to what we get in India.
- Secondly, at home, we all love the slightly bitter flavor of it, so most of the time I skip that step.
Make this healthy for everyday dinner/lunch: Skip the cream. Replace the water with milk. It will be less creamy and low in calories.

Close up pic of methi matar malai served in steel serving browl.

Check Out More Methi Recipes

PS Tried this methi matar malai recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!