Methi Matar Malai
An easy Methi Matar Malai recipe that’s better than your favorite Indian restaurant! Here tender fenugreek leaves (methi) and sweet green peas (matar) simmered in a luxurious, creamy white gravy. It’s aromatic, rich, and packed with flavor—perfect for a special occasion or a comforting family meal.
This tastes super yum when served with naan or lachha paratha. You can have it with basmati rice or jeera rice too.
The best recipe of methi matar malai I have ever come across…. Tasted absolutely delicious and turned out exactly as shown in the picture. Thanks for this wonderful recipe…
⭐⭐⭐⭐⭐ – Sneha
What is Methi Matar Malai?
Methi = Fenugreek leaves
Matar = Green peas
Malai = Cream
Methi Matar Malai is a popular North Indian curry featuring fresh fenugreek leaves (methi) and tender green peas (matar) in a rich, creamy, and mildly sweet white gravy (malai). Unlike the classic red onion-tomato gravies often associated with North Indian cuisine, this dish stands out for its delicate, subtle flavors and luxurious texture.
Seasonal and Year-Round Favorite
Traditionally, methi matar malai is a winter delicacy since fenugreek leaves and green peas are seasonal crops in India during the colder months. However, thanks to the availability of frozen fenugreek leaves and green peas, you can enjoy this dish any time of the year without compromising on flavor or texture.
Taste and Texture
- Smooth and Creamy: The luscious white gravy is silky and indulgent.
- Mild yet Flavorful: Subtle spices balance the natural bitterness of methi and the sweetness of peas.
- Slightly Sweet Undertone: The sweetness complements the slight bitterness of methi beautifully.
- Super Rich: With heavy cream and cashews, this dish is decadently rich, making it perfect for special occasions.
Ingredient Notes
Step By Step Photos (With Tips)
Reducing Methi Leaves’ Bitterness (Optional):
Why: Helps remove the excess bitterness of methi, especially if it’s too sharp.
- Wash methi leaves thoroughly and place them in a colander. Sprinkle a generous pinch of salt and toss to coat evenly..
- Let them rest for 10 minutes to release their moisture..
- Squeeze the leaves by hand to remove water and bitterness.
- Then chop and set aside.
Tips:
– Methi leaves in the USA tend to be less bitter than in India, so the bitterness-reducing step is optional.
– Slight bitterness enhances the dish’s flavor, so skip this step if you enjoy it.
Cooking Green Peas:
- For Frozen Peas:
- Microwave: Add peas, 2 tbsp water, and a pinch of salt to a microwave-safe bowl. Cover and cook on high for 4 minutes.
- For Fresh Peas:
- Boil or steam them in a pressure cooker until soft, as fresh peas take longer to cook.
Making Onion Paste:
- Heat 1 tablespoon oil in a pan on medium heat. Add whole spices (cloves, peppercorns, cinnamon, cardamoms) and sauté for 30-40 seconds until aromatic.
- Add ginger, garlic, and green chilies. Sauté for 1 minute until the raw smell disappears.
- Add chopped onion and a pinch of salt to speed up cooking. Cook until soft and translucent.
- Add cashew nuts and sauté briefly.
- Let the mixture cool slightly.
- Then blend with a little water into a smooth paste.
Making Curry
- Heat remaining 2 tablespoons of oil in the same pan on medium heat. Add cumin seeds and let them sizzle.
- Add the prepared onion paste. Cook for 3-4 minutes, stirring occasionally, until it thickens. Time may vary depending on how much water added while grinding.
- Add chopped methi leaves and sauté for 2 minutes.
- Add a splash of water if the paste sticks.
- Stir in the cooked peas
- and mix well, cook for a minute.
- Add water, remaining salt, and stir.
- Simmer for 5 minutes, stirring occasionally.
- Add garam masala and mix well.
- Finally, stir in heavy cream and bring the gravy to a gentle boil. Turn off the heat.
Healthier Alternative: Replace cream with milk and skip the cashews for a lighter version suitable for everyday meals.
Check Out More Methi Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Methi Matar Malai Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Onion Paste:
- 1 tablespoon Oil
- 1 inch Cinnamon stick
- 4 Cloves
- 4 Black peppercorns
- 2 Green cardamoms
- 1 inch Ginger, chopped
- 2-3 Cloves Garlic, chopped
- 2 Green chilies, chopped
- 2 small or 2 cups Red onion, chopped
- Salt, to taste
- ¼ cup Cashew nuts
For Curry:
- 4 cups Fenugreek leaves (methi leaves), plucked the leaves, measured and then washed
- 3 cups Green peas, Frozen
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 ½ cups Water
- 1 teaspoon Garam masala
- ½ cup Heavy whipping cream or fresh cream or malai
Instructions
Reducing Methi Leaves’ Bitterness:
- Wash methi leaves thoroughly and place them in a colander.
- Sprinkle a generous pinch of salt and toss to coat evenly.
- Let them rest for 10 minutes to release their moisture.
- Squeeze the leaves by hand to remove water and bitterness, then chop and set aside.
Cooking Green Peas:
- For Frozen Peas: Microwave: Add peas, 2 tbsp water, and a pinch of salt to a microwave-safe bowl. Cover and cook on high for 4 minutes.
- For Fresh Peas: Boil or steam them in a pressure cooker until soft, as fresh peas take longer to cook.
Making Onion Paste:
- Heat 1 tbsp oil in a pan on medium heat. Add whole spices (cloves, peppercorns, cinnamon, cardamoms) and sauté for 30-40 seconds until aromatic.
- Add chopped onion and a pinch of salt to speed up cooking. Cook until soft and translucent.
- Add cashew nuts and sauté briefly.
- Let the mixture cool slightly, then blend with a little water into a smooth paste.
Making Curry:
- Heat remaining 2 tbsp oil in the same pan. Add cumin seeds and let them sizzle.
- Add the prepared onion paste. Cook for 3-4 minutes, stirring occasionally, until it thickens.
- Add chopped methi leaves and sauté for 2 minutes. Add a splash of water if the paste sticks.
- Stir in the cooked peas and mix well.
- Add water, remaining salt, and stir. Simmer for 5 minutes, stirring occasionally.
- Add garam masala and mix well.
- Finally, stir in heavy cream and bring the gravy to a gentle boil. Turn off the heat.
Video
Notes
- 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 methi matar malai healthy for everyday dinner/lunch: Skip the cream. Replace the water with milk. It will be less creamy and low in calories.
- Substitute for fresh methi: Use 1 to 1 ¼ cups of 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.
Hi! Quick question. What measuring cup size do you use? American? 240 ml?
Cheers!
Padma
yes. US measuring cups are used. 1 cup = 240 ml
What is THE BEST LOW FAT substitute for heavy cream?
you can try half and half
Cashew cream.