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    Recipe Index » Curries » Vegetable Gravies » Methi matar malai recipe

    Methi matar malai recipe

    Published: Jul 8, 2014 · Last Modified: Apr 14, 2020 by Kanan Patel / 47 Comments

    Jump to Recipe Pin Recipe

    Methi matar malai recipe is a North Indian dish. As the name says it is made from methi (fenugreek leaves), matar (green peas) and malai (heavy cream).

    Methi Matar Malai Recipe | How to make methi malai matar

    It is very flavorful and aromatic dish with creamy, smooth and delicious gravy. Aromatic because we have sauteed whole spices along with onions and ground them into paste. It is creamy because of the cashew nuts and heavy cream in it. And of course it is delicious.

    This dish has tiny bit of sweet taste because of cream and onions. And it combines well with slight bitterness of the methi. 

    Remember this curry is not too bitter because we have removed 80% of the bitterness of the methi in the recipe by sprinkling some salt over it and squeezing out the liquid.

    Methi Matar Malai Recipe | How to make methi malai matar

    Methi malai matar is also served in many restaurants. I do enjoy it once in a while. But we order paneer based dishes more often.

    It has totally different taste and flavor compare to usual punjabi gravies which has onion-tomato based gravy like kadai paneer, matar paneer, aloo gobi matar, capsicum curry.

    I and dear husband loved it and enjoyed it with ajwain paratha. Here in USA we get methi all year around, so I do make this methi mutter malai very often. Hope you enjoy this as much as we do.

    Check out more methi recipes
    Methi paratha  //  Methi rice  //  Aloo methi  //  Methi malai paneer


    How to make methi matar malai (Step by Step Recipe with Photos):


    or Jump to Recipe

    1) Heat the oil in a pan on medium heat. Once hot add whole spices (cinnamon, cloves, peppercorns, cardamom). Saute them for a minute or till you get nice aroma of the spices.

    2) Then saute ginger, garlic and green chilies for 40 seconds.
    Methi Matar Malai Recipe | How to make methi malai matar

    3) Mix in onions.

    4) Cook them till they are soft and translucent. Let it cool down a bit.
    Methi Matar Malai Recipe | How to make methi malai matar

    5) Pluck the methi leaves, measure 2 cups then wash very well. sprinkle some salt over it and keep it aside for 10 minutes.

    6) After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi. Chop the leaves finely.
    Methi Matar Malai Recipe | How to make methi malai matar

    7) Meanwhile boil the green peas in pressure cooker or cook them in microwave. How I did: take peas in microwave safe bowl, add 2-3 tablespoons of water, add tiny bit of salt. Cover the bowl and microwave it for 4 minutes. If using frozen peas then cook for 4 minutes. If using fresh peas the cook for longer time approx. 7-8 minutes. Time may vary depends in your microwave.

    8) By this time onion mixture is cooled down. Add this to a blender along with cashew nuts.
    Methi Matar Malai Recipe | How to make methi malai matar

    9) Grind into a smooth paste.

    10) Heat the oil in a pan on medium heat in the same pan. Once hot add cumin seeds and let them sizzle.
    Methi Matar Malai Recipe | How to make methi malai matar

    11) Then add prepared onion paste.

    12) Cook till all the moisture evaporates and it starts to leave the sides of the pan.
    Methi Matar Malai Recipe | How to make methi malai matar

    13) Add remaining salt and garam masala. Be careful while adding salt because we add salt to methi as well as to green peas.

    14) Mix well and cook for a minute.
    Methi Matar Malai Recipe | How to make methi malai matar

    15) Add green peas and chopped methi leaves.

    16) Mix well and cook for 2 minutes.
    Methi Matar Malai Recipe | How to make methi malai matar

    17) Add water and let it come to a boil.

    18) Stir in the cream.
    Methi Matar Malai Recipe | How to make methi malai matar

    19) Let it simmer for 3-4 minutes.

    20) Now methi matar malai is ready to serve.
    Methi Matar Malai Recipe | How to make methi malai matar

    Serving suggestion: Serve methi matar malai with roti or paratha or naan. It can be served with basmati rice or jeera rice too. I like to have pickle or onion lachha on side.

    Methi Matar Malai Recipe | How to make methi malai matar

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Methi Matar Malai Recipe | How to make methi malai matar
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    Methi matar malai recipe

    4.81 from 26 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 297kcal
    Servings 2 servings
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For the onion paste:

    • 1 tablespoon Oil
    • ¼ inch Cinnamon stick
    • 2 Cloves
    • 2 Green cardamoms
    • 2 Black peppercorns
    • 1 Green chilies chopped
    • ½ inch Ginger chopped
    • 2 cloves Garlic chopped
    • 1 cup Red onion roughly chopped
    • 2 tablespoons Cashew nuts

    For methi matar malai recipe:

    • 1 ½ cups Green peas boiled or microwaved
    • 2 cups Fenugreek leaves (methi leaves) plucked the leaves, measured and then washed
    • 1 tablespoon Oil
    • ½ teaspoon Cumin seeds
    • 1 teaspoon Garam masala
    • Salt to taste
    • 1 cup Water
    • ¼ cup Heavy whipping cream or fresh cream or malai

    Instructions 

    Preparation:

    • Boil the green peas in pressure cooker or cook them in microwave.
    • Pluck the methi leaves, measure 2 cups then wash very well.
    • sprinkle some salt over it and keep it aside for 10 minutes.
    • After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi.
    • Chop the leaves finely. Keep it aside

    Making paste:

    • Heat the oil in a pan on medium heat. Once hot add whole spices. Saute them for a minute.
    • Then saute ginger, garlic and green chilies for 40 seconds.
    • Mix in onions. Cook them till they are soft and translucent. Let it cool down a bit.
    • Once cooled add this to a blender along with cashew nuts.
    • Grind into a smooth paste.

    Making methi matar malai recipe:

    • Heat the oil in a pan on medium heat in the same pan. Once hot add cumin seeds and let them sizzle.
    • Then add prepared onion paste. Cook till all the moisture evaporates and it starts to leave the sides of the pan.
    • Add remaining salt and garam masala. Mix well and cook for a minute.
    • Add green peas and chopped methi leaves. Mix well and cook for 2 minutes
    • Add water and let it come to a boil.
    • Stir in the cream.
    • Let it simmer for 3-4 minutes and then turn off the stove.

    Nutrition

    Calories: 297kcal | Carbohydrates: 28.1g | Protein: 9.7g | Fat: 17.3g | Saturated Fat: 5.2g | Cholesterol: 21mg | Sodium: 604mg | Potassium: 451mg | Fiber: 7.7g | Sugar: 9.3g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Tikki

      June 27, 2019 at 9:31 am

      Tried this and it turned up pretty well. It just that I added more methi n it was dominating masala flavors. Thanks for sharing

      Reply
      • Kanan

        June 27, 2019 at 10:51 pm

        Glad to know that curry came out good.
        Thank you for detailed feedback

        Reply
    2. Manasvi

      June 23, 2019 at 11:10 pm

      Very well explained.5 stars

      Reply
      • Kanan

        June 24, 2019 at 12:28 am

        Thank you.

        Reply
    3. Sai Koshy

      April 10, 2019 at 12:38 am

      Love this dish. Thank you so much for sharing. Just had a query..... Can we use soaked kasuri methi in place of fresh methi leaves, during seasos when fresh is not available??

      Reply
      • Kanan

        April 10, 2019 at 12:57 pm

        Yes you can use soaked kasuri methi.

        Reply
    4. Ramya

      March 30, 2019 at 2:56 pm

      Made it .. Loved it.. Thank u so much for the recipe . Just that I added more chillies. And less garam masala .5 stars

      Reply
      • Kanan

        April 02, 2019 at 11:56 am

        Yay!! Very glad to know that you loved it.

        Reply
    5. Kashish

      February 04, 2019 at 4:41 am

      Osm recipe... everyone at home loved it. Unusual taste , restaurant style 👌👍5 stars

      Reply
      • Kanan

        February 05, 2019 at 10:28 am

        very glad that everyone liked it

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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