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.
A creamy and luscious curry, which is packed with the goodness of greens, Methi Matar Malai needs no introduction.
It is one of the most popular curries, that is on the menu of almost every North Indian restaurant.
If you have ever been on a road trip in North India and stopped at a roadside dhaba to eat, you would have seen this delicious curry on their menu as well.
The taste of Dhaba Style Methi Malai Matar is different altogether, as they use fresh methi and malai to make this recipe, and cooking on coal gives it a fantastic taste.
I love how you cannot taste the bitterness of methi in this creamy curry.
Along with Methi and Cream, Matar is also added which gives it a beautiful texture and taste.
The addition of green peas along with fenugreek leaves just adds to this curry’s nutritional value.
If you love Paneer, you can even add small pieces of Paneer in this rich curry, for the extra protein.
What is Methi Malai Matar?
Methi Leaves are finely chopped and blanched to cook along with green peas in a creamy curry to make this delectable Methi Malai Matar.
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.
You can also add Kasuri Methi in the end, to give it more flavor.
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.
To make it, use fresh green peas. But if they are not in season, you can use the frozen ones too.
As winters are around the corner, you will get both fresh methi and matar in the market.
One great substitute for green peas to use in this curry is steamed corn, it tastes delicious too.
So don’t wait for more and make this creamy and delicious Methi Malai Matar for your everyday meals.
You can also serve it along with Steamed Rice, Jeera Rice, or any other Pulao.
Methi Malai Matar without Onion and Garlic
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.
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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, 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.
Methi Matar Malai Recipe
- 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
- 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.