Methi Matar Malai Recipe

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

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.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 331kcal

Author Kanan

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.

Nutrition