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.
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❤️About This Recipe
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.
- 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 methi matar malai 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.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
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.
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.
Making Methi Matar Malai Recipe:
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.
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.
💭Expert Tips
- 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 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.
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!
📋 Recipe Card
Methi Matar Malai
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 the methi leaves and keep them in a colander. Sprinkle a big pinch of salt.
- 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.
- Squeeze the handful of leaves at a time and discard the collected water. Most of the bitterness is removed through that water.
- Now chop the leaves and keep them aside.
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:
- 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.
- Then add ginger, garlic and green chilies. Saute for a minute or until the raw smell of ginger garlic goes away.
- Add chopped onion and add a little salt to speed up the cooking process. Mix and cook until onion is soft and translucent or light pink in color.
- Add cashews nuts and mix.
- Once this onion mixture cools down slightly, take it into the blender. Add little water to make the grinding process easy. Make it into a smooth paste.
Making Methi Matar Malai:
- Heat remaining 2 tablespoons of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- 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).
- Then add chopped methi leaves. 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.
- Add cooked green peas. Mix well and cook for a minute.
- Add water, remaining salt and stir to combine. Simmer for 5 minutes. Do stir once or twice in between.
- Add garam masala and mix.
- Lastly, add heavy cream and mix. Bring the gravy to a boil and then turn off the stove.
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.
Amee
Hi Kanan wud luv to try this....can v use kasuri methi instead.
Kanan
yes you can use kasoori methi.
But reduce the amount. I would say, use around 1/4 cup or so.
Sneha
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...
Kanan
Good to hear that you enjoyed.
Thank you for your feedback.