• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Methi Matar Malai

    Published: Jan 18, 2021 | Last Updated On: Apr 23, 2021 by Neha Mathur

    Methi Matar Malai

    320 shares
    Jump to Recipe

    Methi Matar Malai is a rich and creamy curry made using fresh fenugreek leaves (methi )and green peas. It pairs beautifully with naan or lachha paratha. Try this restaurant-style recipe at the comfort of your home.

    Include methi in your everyday diet because of its nutritional benefits. Here are some more Methi Recipes that you can try – Aloo Methi, Methi Paneer, Baingan Methi, Kashmiri Methi Chaman, and Gajar Methi.

    Methi Matar Malai served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Methi Matar Malai
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Rich, creamy, sweet, and very slightly bitter Methi Matar Malai is the dish if you are looking to make something unique for a special occasion or a festive meal. It is a perfectly balanced North Indian curry where the bitterness of methi (fenugreek leaves) is balanced with sweet matar (green peas) and malai (cream).

    This vegetarian and gluten-free curry comes together in just 30 minutes and once you make it at home using my easy and simple recipe, you will never order it from a restaurant again.

    Keep in mind that this is not your everyday curry. It is rich and heavy and apt to make for special days when you are not counting your calories.

    Check out the detailed video recipe on my youtube channel.

    Ingredients

    Methi matar malai ingredients.
    Methi matar malai ingredients.

    You will get all the ingredients to make this curry at any Indian grocery store.

    Fenugreek Leaves (Methi) – Try to use fresh methi leaves to make this curry but if it’s not available you can use frozen leaves as well. Kasuri methi can also be used in case fresh or frozen leaves are not available.

    If using Kasuri methi, soak it in warm water for 10 minutes to rehydrate the leaves. Squeeze and add it to the gravy.

    Notes – Rich in Iron, methi, or fenugreek leaves helps in reducing cholesterol, lowers the risk of heart disease, helps in losing weight, and improves digestion. So try to include methi in your everyday diet and eat it as often as possible.

    Green Peas (Matar) – Use fresh or frozen green peas. Frozen peas can be used directly but if you are using fresh peas, cook them until they are tender before adding them to the curry.

    Note – Freeze green peas when they are in season to use them throughout the year using my simple recipe.

    One great substitute for green peas to use in this curry is steamed corn, it tastes delicious too.

    Heavy Cream (Malai) – This adds richness and creaminess to this dish. Replace it with milk to make the curry lighter.

    Ground Masala Paste – To make the base of curry, we will make a ground masala paste using onions, ginger, garlic, cashews, tomatoes, and green chilies.

    Other Ingredients – Other than the above-mentioned ingredients, you will also need some basic ingredients like vegetable oil, green cardamoms, cinnamon, salt, red chili powder, garam masala powder, sugar, and lime juice.

    How To Make Methi Matar Malai

    Preparation

    Start by cleaning the methi leaves. Discard the hard stems as they are bitter in taste and keep the leaves and soft tender stems. Wash the leaves 2-3 times with water to get rid of any mud. You can add 1 teaspoon vinegar or baking soda to the water while washing the leaves to get rid of any insecticides. Now drain the leaves well and measure 2 cups packed leaves. Chop the leaves finely using a knife.

    Note – Chopping the leaves finely is important as we are not going to puree them later. If they’re too big in size, they won’t feel good while eating.

    Cook 1 cup green peas in water until tender if using fresh peas. If using frozen, just rinse with water.

    Slice the onions and chop ginger, garlic, green chilies, and tomatoes.

    Gather the remaining ingredients.

    Cooking The Methi Leaves

    Heat 5-6 cups of water in a large pot over high heat and when it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes. Drain the water and run the leaves under tap water to stop the cooking process. Drain and keep aside.

    Chopped fenugreek leaves and peas cooking in water.

    Cook The Other Ingredients

    Heat 3 cups of water in the same pot over high heat. When it comes to a boil, add 1 cup sliced onion, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, ½ cup cashew nuts, ½ cup chopped tomatoes, and 2 teaspoon chopped green chilies and boil for 5 minutes. Drain and keep aside.

    Onion, ginger, garlic, cashew nuts, tomatoes and gren chilies boiling in water.

    Make The Masala Paste

    Add the boiled onion-tomato mixture to a blender along with ¼ cup water.

    Onion tomato mixture added to ablender along with ¼ cup water.

    Blend to make a smooth paste.

    Smooth onion tomato paste.

    Make The Curry

    Heat 4 tablespoon vegetable oil in a medium pan over medium-high heat.

    Once the oil is hot, add 3 whole green cardamoms and a 1-inch piece of cinnamon stick and fry for 3-4 seconds. You can crush the cardamoms and cinnamon lightly for a more intense flavor.

    Green cardamoms and cinnamon added to hot oil.

    Add the onion-tomato paste to the pan and fry for 3- 4 minutes on medium heat. Keep stirring while frying.

    Onion tomato paste added to the pan.

    Now add salt to taste, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon garam masala powder, and cook for a minute.

    salt, Kashmiri red chili powder and garam masala powder added to the pan.

    Add 1 cup water and cook for 2-3 minutes.

    Water added to the pan.

    Add the cooked methi and peas to the pan and cook for 2-3 minutes.

    Cooked methi and peas added to the pan.

    Now add ½ cup heavy cream and 1 teaspoon sugar and cook for a minute.

    Heavy cream and sugar added to the pan.

    Add 1 teaspoon lime juice and mix well.

    Garnish with heavy cream swirls. Serve hot with naan or laccha paratha.

    Ready methi matar malai.

    Frequently Asked Questions

    What if the methi is too bitter?

    Methi leaves have a slight bitterness which is natural but sometimes they are very bitter and difficult to eat. In that case, mix the chopped methi leaves with 1 teaspoon salt and keep them aside for 10 minutes. The leaves will release some water. Squeeze the leaves and use them in the cooking. The bitterness will not be there anymore.

    How to make vegan methi matar malai?

    To make it vegan, you can just skip heavy cream from the recipe. To add creaminess you can add extra cashew paste or even coconut cream at the end.

    How to make methi malai matar without onion and garlic?

    If you don’t prefer to use onion and garlic in your recipes, you can just skip adding them to this curry and make a Jain-style methi malai matar. It tastes delicious without these two ingredients too.

    Serving Suggestions

    Methi Malai Matar tastes great with almost every Indian bread such as Naan, Missi Roti, Tawa Parathas, or Phulka.

    You can also serve it along with Steamed Rice, Jeera Rice, Matar Pulao, or any other lightly spiced Pulao.

    I like to serve it for my festive meals along with Dal Makhani, Jeera Rice, Boondi Raita, and Roti.

    Storage Suggestions

    Methi Malai Matar will last in the refrigerator for about a day or two.

    If you want to store it for 3-4 days, don’t add the cream and store it in an airtight container. Add the cream after reheating it.

    You Might Also Like

    • Aloo Gobi
    • Kurkuri Bhindi
    • Masoor Dal
    • Aloo Methi (Potato Fenugreek Leaves Stir Fry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Now add ½ cup heavy cream and 1 teaspoon sugar and cook for a minute. Add 1 teaspoon lime juice and mix well. Garnish with fresh cream. Serve hot with naan or laccha paratha.

    Methi Matar Malai Recipe

    Methi Matar Malai is a rich and creamy curry made using fresh fenugreek leaves or methi and peas. Try this restaurant style recipe at the comfort of your home. Here is how to make it.
    4.89 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 427kcal
    Author: Neha Mathur

    Equipment

    • Heavy Bottom Pan

    Ingredients 

    • 2 cups finely chopped methi (fenugreek leaves)
    • 1 cup frozen matar (green peas) (if using fresh peas, cook them in water until tender.)
    • 1 cup sliced onions
    • 1 teaspoon chopped ginger
    • 1 teaspoon chopped garlic
    • ½ cup cashew nuts
    • ½ cup chopped tomatoes
    • 2 teaspoons chopped green chilies
    • 4 tablespoons vegetable oil
    • 3 whole green cardamoms
    • 1 inch piece of cinnamon stick
    • salt to taste
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon garam masala powder
    • 1 teaspoon sugar
    • ½ cup heavy cream
    • 1 teaspoon lime juice
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Cooking The Methi Leaves

    • Heat 5-6 cups of water in a large pot over high heat and when it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes. Drain the water and run the leaves under tap water to stop the cooking process. Drain and keep aside.

    Cook The Other Ingredients

    • Heat 3 cups of water in the same pot over high heat. When it comes to a boil, add onion, ginger, garlic, cashew nuts, tomatoes, and green chilies and boil for 5 minutes. Drain and keep aside.

    Make The Masala Paste

    • Add the boiled onion-tomato mixture to a blender along with ¼ cup water.
    • Blend to make a smooth paste.

    Make The Curry

    • Heat vegetable oil in a medium pan over medium-high heat.
    • Once the oil is hot, add whole green cardamoms and cinnamon stick and fry for 3-4 seconds. You can crush the cardamoms and cinnamon lightly for a more intense flavor.
    • Add the onion-tomato paste to the pan and fry for 3- 4 minutes on medium heat. Keep stirring while frying.
    • Now add salt, Kashmiri red chili powder, and garam masala powder, and cook for a minute.
    • Add 1 cup water and cook for 2-3 minutes.
    • Add the cooked methi and peas to the pan and cook for 2-3 minutes.
    • Now add heavy cream and sugar and cook for a minute.
    • Add lime juice and mix well. Garnish with heavy cream swirls. Serve hot with naan or laccha paratha.

    Notes

    You can replace peas with corn or boiled aloo or potatoes.
    Dry – Reduce the water and make a dry version.
    Cream – Reduce the amount of cream and replace it with milk for a healthier version.
    Bitter – If the methi is very bitter, soak it in some salted water for 10 mins. Then squeeze and use. Blanching also removes the bitterness to quite an extent.
    Vegan – To make the recipe vegan, replace heavy cream with cashew or coconut cream.
    Spicy – Increase the amount of green chili if you want it spicier.

    Nutrition

    Calories: 427kcal | Carbohydrates: 22g | Protein: 9g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 77mg | Potassium: 346mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1075IU | Vitamin C: 23mg | Calcium: 135mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Broccoli Paratha
    Phirni »

    Reader Interactions

    Comments

    1. Divya Shivaraman

      July 08, 2013 at 2:03 pm

      Wow super rich and creamy dish…love the way you swirled that cream on top

      Reply
    2. Anupa Joseph (Palaharam)

      July 08, 2013 at 4:34 pm

      Perfect curry to have with chapathi

      Reply
    3. Sheetal

      August 18, 2015 at 7:07 pm

      Hi … tried this recipe for dinner … my family loved it … will be coming back for more recipes … keep up the good work 🙂

      Reply
      • msnehamathur

        August 20, 2015 at 1:16 pm

        Thnx for trying Sheetal

        Reply
    4. Muni

      December 14, 2018 at 7:58 pm

      What can be used in place of Khoya? and how much of it? Cant wait to try the recipe.
      Thanks

      Reply
      • Neha Mathur

        December 17, 2018 at 4:02 am

        You can skip it. It gives a rich taste to the dish though.

        Reply
    5. Hadley

      December 04, 2021 at 9:37 pm

      5 stars
      This was delicious! THANK YOU! Made the vegan version, using homemade coconut heavy cream—tasted just like what we order from our local Indian restaurant. Served with saffron rice. Yum! Thank you, thank you! Will definitely be making again (and probably doubling the recipe)!

      Reply
      • Neha Mathur

        December 06, 2021 at 3:25 pm

        Happy to hear the recipe worked for you 🙂

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog