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.
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.
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About This Recipe
Blanched and chopped methi leaves/fenugreek leave cooked along with green peas in a creamy curry, gives us this yummy and delectable Methi Malai Matar Recipe.
Due to the addition of cream in the Curry, this curry becomes rich and creamy, which is apt for your special or festive meals.
If you also have someone like me in the house, who doesn’t prefer to eat methi, then this is your dish. Believe me, they won’t even realize that there is Methi in this dish.
Methi is bitter in taste, but looking at this green leafy vegetable’s health benefits it is very essential to include this in our daily diet.
Methi or Fenugreek Leaves helps in reducing cholesterol, lowers the risk of heart disease, helps in losing weight, and improves digestion, thus include methi in your everyday diet and eat it as often as possible.
Usually, we make methi stir fry at home with onions, but it does have a bitter taste in it, which is not enjoyed by many people, especially kids. Therefore, make this Methi recipe, where you can’t taste the bitterness as the methi is balanced in the water, which takes most of the bitterness away.
This Methi Malai Matar is,
- Delicious
- Creamy
- Rich
- Apt for Festive meals
- A great way to use Methi
Ingredients
Methi – Methi or Fenugreek Leaves are chopped and blanched in this recipe. Methi Leaves are never boiled but blanched to retain their green color and nutritional benefits.
Matar – To add some bite we also add Matar in this recipe. In winters, along with methi, you get a lot of fresh peas too. So make use of both of them and make this delicious curry.
One great substitute for green peas to use in this curry is steamed corn, it tastes delicious too.
Fresh Cream – This adds richness and creaminess to this dish. You can avoid adding it too if you are making it for your everyday meals. If making for festive meals, I would recommend you to add fresh cream to the same.
You can even add a little milk to make it more creamy.
Ground Masala – To make the base of curry, we will make a ground masala, that has ingredients such as onions, ginger, garlic, cashews, tomatoes, and green chilies.
Onion, ginger, garlic are first boiled and then added along with cashews, tomatoes, and green chilies to make the paste for the curry.
Other Ingredients – Other than the above ingredients, we will need some basic ingredients too such as oil, green cardamom, cinnamon, salt, red chili powder, garam masala powder, sugar, and lemon juice.
Step By Step Recipe
Wash and chop methi. Heat water in a pan and when it comes to a boil, add methi leaves and peas and cook for 2 minutes. Drain the water and keep the methi and peas aside.
Boil onion, ginger and garlic in water for 5 minutes.
Drain the water and add the boiled onion, ginger and garlic in a blender.
Blend with cashew nuts, tomato and green chillies to make a smooth paste.
Heat oil in a pan.
Add cardamom and cinnamon and fry for a few seconds.
Add the onion and cashew nut paste to the pan and fry for 3- 4 minutes.
Now add salt, red chilli powder and garam masala powder.
Add 1 cup water and cook for 2-3 minutes.
Add the cooked methi and peas in the pan and cook fro 2-3 minutes.
Now add fresh cream and sugar and cook for a minute. Add lemon juice. Garnish with fresh cream. Serve hot with naan or laccha paratha.
Frequently Asked Questions
If you don’t prefer to eat Onion and Garlic in your recipes, you can just skip it from this curry and make a Jain Style Methi Malai Matar.
It tastes delicious without these two ingredients too. Usually in Jain Style Methi Malai Matar, milk is also added along with cream to make the base of this curry.
Yes, if you can’t find fresh peas, you can even use frozen peas. Here, you can also check out how I freeze my Green Peas – How to freeze Fresh Peas.
To make it Vegan, you can just skip Cream and Khoya from the recipe. To add creaminess you can add extra cashew paste or even coconut cream at the end.
Storage Suggestions
Methi Malai Matar will last in the refrigerator for about a day or two. Try and finish it in a day, as because of cream it doesn’t last long.
If you want to store for 3-4 days, don’t add in the cream and store it in an airtight container. Add in the fresh cream while reheating the same.
Serving Suggestions
Methi Malai Matar tastes great with almost every Indian Bread such as Naan, Missi Roti, Tawa Parathas, Phulka, or any of your favorite flatbreads.
You can also serve it along with Steamed Rice, Jeera Rice, Matar Pulao, or any other lightly spiced Pulao.
I like to serve this Methi Malai Matar for my festive meals along with Dal Makhani, Jeera Rice, Boondi Raita, and Roti.
Recipe Card
Methi Matar Malai Recipe
Ingredients
- 2 cups Methi/Fenugreek Leaves (Chopped)
- 1 cup Matar/Peas
- 1 cup Onion (Thinly sliced)
- 1 tsp Ginger (Chopped)
- 1 tsp Garlic (Chopped)
- 1/2 cup Cashew Nut
- 1/2 cup Tomato (Chopped)
- 2 tsp Green Chilli (Chopped)
- 4 tbsp Oil
- 3 Green Cardamom
- 1 inch Cinnamon
- Salt to taste
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- 1 tsp Sugar
- 50 g Khoya (Grated)
- 1/2 cup Fresh Cream
- 1 tbsp Lemon Juice
Instructions
- Wash and chop methi.
- Heat water in a pan and when it comes to a boil, add methi leaves and peas and cook for 2 minutes.
- Drain the water and keep the methi and peas aside.
- Boil onion, ginger and garlic in water for 5 minutes.
- Drain the water and add the boiled onion, ginger and garlic in a blender.
- Blend with cashew nuts, tomato and green chillies to make a smooth paste.
- Heat oil in a pan.
- Add cardamom and cinnamon and fry for a few seconds.
- Add the onion and cashew nut paste to the pan and fry for 3- 4 minutes.
- Now add salt, red chilli powder, garam masala, and khoya.
- Add 1 cup water and cook for 2-3 minutes.
- Add the cooked methi and peas in the pan and cook fro 2-3 minutes.
- Now add fresh cream and sugar and cook for a minute.
- Add lemon juice.
- Garnish with fresh cream.
- Serve hot with naan or laccha paratha.
Divya Shivaraman
Wow super rich and creamy dish…love the way you swirled that cream on top
Anupa Joseph (Palaharam)
Perfect curry to have with chapathi
Sheetal
Hi … tried this recipe for dinner … my family loved it … will be coming back for more recipes … keep up the good work 🙂
msnehamathur
Thnx for trying Sheetal
Muni
What can be used in place of Khoya? and how much of it? Cant wait to try the recipe.
Thanks
Neha Mathur
You can skip it. It gives a rich taste to the dish though.