Methi Matar Malai (also spelled Methi Mutter Malai) is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Smooth, creamy, and rich, this recipe is a surefire winner with kids and adults alike. Try making this tasty curry recipe today – you’re sure to love it.
About Methi Matar Malai
Methi (fenugreek leaves), matar (green peas) and malai (cream) is a great combination. So, if you need a cooking win, this recipe is for you.
This recipe is so good, it even beats the preparations served in restaurants! It gets done in flat 30 to 35 minutes. Thus, making it a perfect comfort dinner dish on a chaotic weeknight.
One of the primary elements of this Methi Matar Malai recipe is a flavorful ground paste that forms the body of the dish.
It is this white paste made with onions, garlic, ginger, green chilies, cashews and cumin seeds that is first sautéed well in ghee (clarified butter) or oil. And then, the rest of the recipe follows.
This gluten free recipe is inspired from Asha Khatau’s cookbook ‘Epicure’s Vegetarian Cuisines of India’ and has always been a hit at home. Every single time I make it, I am amazed at how good it tastes.
It’s a mild dish, good for kids too. Especially, if you want to feed them fenugreek or methi. There is no bitterness in this creamy Methi Matar Malai. In fact, this yummy curry is on the sweeter side due to the cream, onions and cashews.
As with most Indian curries, this Methi Matar Malai is served with Indian flatbreads like the ever popular Naan, the everyday staple Paratha or Chapati and the favorite Tandoori Roti.
It even pairs well with steamed rice or Jeera Rice. The recipe is also easily scalable. So, if you’re cooking for a crowd, feel free to double or triple it. As written, it makes about 4 servings with roti.
Both fresh fenugreek leaves and its seeds have a lot of health benefits. So, be sure to include them in your meals.
Some of the other Methi Recipes that are our personal favorites include:
Step-by-Step Guide
How to make Methi Matar Malai
Preparation
1. Before you begin making this delicious curry, first prep all the ingredients. Rinse and chop the fenugreek leaves and set them aside.
Chop onions, green chilies, ginger and garlic and set them aside to make the ground paste later.
Meanwhile also steam or boil ½ cup green peas (fresh or frozen) in a pan adding water as needed. Though fresh green peas taste best, you can use frozen peas too.
Opt to cook the peas in a pan or a 2 litre stovetop pressure cooker. Add water as needed when cooking in the stovetop pressure cooker. The water should cover the peas completely.
Here I have cooked them in a pan with water. To do so, simply combine the green peas and with 1½ cups of water in a small pan. Boil the green peas for about 7 to 8 minutes or until they are tender and softened.
Strain the cooked green peas and set them aside. You could opt to drain the green peas cooked water or reserve ½ cup of it to make the gravy later.
2. In a grinder or blender, add 1 teaspoon of cumin seeds.
2. Add ⅓ cup chopped onions.
3. Add ¼ cup cashews.
4. Next add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon green chillies.
5. Grind to a smooth and fine paste. If the blades are having difficulty turning, then you can add a tablespoon or two of water while grinding.
Sauté Onion Paste
6. Heat 2 tablespoons of ghee or a neutral flavored oil in a pan or kadai until the ghee or oil starts to shimmer. Add the ground paste to the heated pan.
7. Sauté the paste, stirring often.
8. Sauté paste for about 6 to 7 minutes on low to medium-low heat until you see the fat separating and the paste leaving the sides of the pan.Â
You don’t have to brown the paste.
Stir often to ensure that the paste does not stick to the pan. If it does stick, then add some water.
To see the sautéing process in action, check out the video above.
Sauté Methi (Fenugreek Leaves)
9. Add 1 cup chopped fenugreek leaves (methi).
Prep the leaves ahead before you begin the cooking by first rinsing them thoroughly in water 3 to 4 times. Draining all the water, then chop the leaves and set aside.
10: Mix well and sauté the fenugreek leaves and curry paste mixture for 2 to 3 minutes on low heat.
Add Water or Green Peas Stock
11. Next, add ½ cup water or the reserved green peas stock (the water in which the green peas were cooked) in two parts.
Initially add about ¼ cup of either liquid and mix thoroughly. Next pour the remaining ¼ cup and mix again.
You could also add either of these liquids as needed to get the consistency you prefer.
12. Mix thoroughly to get an even gravy.
13. Simmer the gravy for 3 to 4 mins.
Make Methi Mutter Malai
14: Next, add ½ cup of the boiled matar (green peas).
15. Now add ½ cup light cream or low-fat cream. If using homemade malai, then whip chilled/cold malai with a whisk or in a small blender till smooth and creamy.
Tip: For heavy or whipping cream, add only ¼ cup and adjust the consistency by adding water as required.
16. Mix very well.
17. Simmer the gravy or curry for 5 to 6 minutes on low heat, stirring at intervals.
If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly.
18. Lastly, add ½ teaspoon each of sugar and salt. Mix again and simmer for a minute.
Add more or less salt or sugar according to your taste. You could skip the sugar altogether from the dish.
At this step, optionally you can sprinkle 2 to 3 pinches of Garam Masala Powder.
19. Methi Mutter Malai is now ready to serve.
20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with naan, paratha, or chapati.
It also pairs well with plain steamed basmati rice or saffron rice or jeera rice.
Expert Tips
- Fenugreek Leaves (Methi): If the fenugreek leaves are too bitter, chop the leaves and take them in a bowl. Sprinkle some salt and mix very well. Keep aside for 15 minutes. Then, squeeze the leaves in your palms to remove the bitter juices. You could rinse again in fresh water if you prefer.
- Green Peas (Matar): You can add either fresh green peas or frozen green peas. Make sure to boil or steam the green peas before you add to the curry. Do not throw away the cooking water. Use the green peas stock instead of water for even more flavor.
- Homemade Cream (Malai): If using homemade malai, refrigerate about ¼ cup of clotted cream or malai first. Then, whip till it turns smooth and soft. Don’t add warm malai or clotted cream straightaway from the milk as this won’t give you a good creamy texture. I used packaged light cream but you can get the same results with fresh malai. You don’t need to whip or beat the cream, if you are using packaged cream.
- Whipping or heavy cream: When you include whipping or heavy cream in the recipe, then add ¼ cup of either. Adjust the consistency by adding some water if required.
- Vegan version: For a vegan recipe, feel free to use coconut cream instead of malai, or make the dish using almond paste or almond flour. With coconut cream, there’ll be the coconut flavor in the dish.
- Jain version: To make a Jain version of Methi Matar Malai, skip onion and garlic and make a paste of green chilies, ginger, cashews and cumin seeds. Heat the oil and add a pinch of asafoetida (hing) before adding the spice paste. From there, the rest of the recipe remains the same.
FAQs
Yep! In basically any Indian recipe, you can replace cashews with almonds. Be sure to blanch them first and remove their skins for the best results.
Try swapping in 1 to 2 tablespoons of melon seeds (magaz) or 2 teaspoons of poppy seeds (khus khus) for the cashews. But note that the taste and flavor will change when using either of these seeds.
Indeed you can. Simply use 1.5 to 2 tablespoons of dried fenugreek leaves in place of the fresh leaves.
Sprinkle some salt on the chopped fenugreek leaves and let them sit for 15 to 20 minutes, then squeeze them before using.
Absolutely!
Yes, though the flavour will be slightly different. Use ½ cup grated khoya in place of the cream.
I don’t suggest you use curd in this recipe, as it will give the curry a sour taste. Use cream, or substitute ½ cup mawa or khoya instead.
More Indian Curry Recipes To Try!
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Methi Matar Malai Recipe (Creamy & Rich)
Methi Matar Malai recipe is a rich and delicious North Indian curry made with fenugreek leaves, green peas, cream, onions, cashews and spices. Smooth and creamy this flavorful recipe is a surefire winner with kids and adults alike.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Prevent your screen from going dark while making the recipe
Preparation
Begin by preparing the ingredients. First rinse the fenugreek leaves thoroughly in water. Drain the water completely and then chop the leaves.
Meanwhile cook the green peas. Though fresh green peas taste best, you can use frozen peas too.
Rinse them a few times in water. To cook green peas in a small pan, just add them in about 1½ cups water or as needed. Boil for 7 to 8 minutes or until the peas are softened and tender.
- Once the peas are softened, strain them. At this point you could reserve about ½ cup of the green peas cooked water, if you prefer.For garnish, opt to set aside about 1 to 2 tablespoon of the cooked green peas.
You could also steam the green peas in a 6 quart Instant Pot for 3 to 5 minutes adding about 1 to 1.25 cups water in the steel insert.
- You can also boil the green peas in a 2 litre stove-top pressure cooker for 5 to 6 minutes adding water as required. The water should cover the green peas completely.Reserve ½ cup of the cooked water if you have boiled the peas.
In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
Blend or grind to a fine and smooth paste without adding any water.
If your blender or grinder is not able blend or grind effectively, then you can add 1 to 2 tablespoons of water to the ingredients and continue to blend or grind to a fine paste.
Sautéing Curry Paste
Heat ghee (clarified butter) or oil in a pan or kadai.
When the ghee melts or becomes lightly hot, add the ground paste.
Sauté the paste for 6 to 7 minutes on a low to medium-low heat until you see the fat separating from the sides.
Stir often when sautéing so that the paste does not stick to the pan. You should see fat releasing from the sides and the paste will also have a nice aroma.
You will see the paste coming together and becoming glossy. Do not brown the paste.Â
If the ground paste sticks to the pan or gets browned add a few splashes of water. Mix, deglaze and continue to sauté.
Making Methi Matar Malai
Add in the chopped fenugreek leaves and sauté further for 2 to 3 minutes.Â
- Then add ½ cup water or the stock/water in which the green peas were cooked in two parts. First add ¼ cup water or green peas stock and mix thoroughly. Next add the remaining ¼ cup and mix again.
Simmer the gravy for 3 to 4 minutes. Stir at intervals.Â
Add the boiled peas and cream. Stir and mix to combine.
- Continue to simmer the gravy for 5 to 6 minutes on a low heat. If the consistency appears to be too thick, add some water to thin it slightly.
- Finally add the sugar, salt and mix again. At this step, you can opt to sprinkle 2 to 3 pinches of garam masala powder.Feel free to adjust the salt and sugar according to your taste.
If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly.
Garnish with chopped coriander leaves and serve Methi Matar Malai hot or warm with naan, paratha or roti.
- If the fenugreek leaves are too bitter, chop the leaves and take them in a bowl. Sprinkle some salt and mix very well. Set aside to rest for 15 minutes. Later, squeeze the leaves in your palms to extract the bitter juices. Rinse them again if needed.
- You can add either fresh green peas or frozen green peas. Make sure to boil or steam the green peas before you add to the curry.
- If using homemade malai, refrigerate about ¼ cup of clotted cream or malai first. Then, whip till it turns smooth and soft. Don’t add warm malai (or clotted cream) straightaway from the milk or without whipping it as this won’t give you a good creamy texture. I used packaged light cream but you can get the same results with fresh malai.
- You don’t need to whip or beat the cream, if you are using packaged cream.
- * When you include whipping or heavy cream in the recipe, then add ¼ cup of either. Adjust the consistency, by adding some water if needed.
- For a vegan recipe, feel free to use coconut cream instead of malai, or make the dish using almond paste or almond flour. With coconut cream, there’ll be a coconuty flavor in the dish.
- To make a Jain Methi Matar Malai, skip onion and garlic and make a paste of green chilies, ginger, cashews and cumin seeds. Heat the oil and add a pinch of asafoetida (hing) before adding the spice paste. From there, the rest of the recipe remains the same.
Nutrition Facts
Methi Matar Malai Recipe (Creamy & Rich)
Amount Per Serving (4 g)
Calories 203 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg11%
Sodium 309mg13%
Potassium 150mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 323IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 10mg12%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 9µg9%
Calcium 258mg26%
Vitamin B9 (Folate) 19µg5%
Iron 2mg11%
Magnesium 35mg9%
Phosphorus 84mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Methi Matar Malai recipe from the blog archives was first published on February 2012.