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Methi Matar Malai

Serves 4
35 mins
380 Kcal
One of the creamiest North Indian dishes, methi matar malai, brings to the table lovely, enlightening, contrasting bitterness of fenugreek leaves with sweet, peppery green peas in a luscious gravy. The striking and fragrant curry takes centre stage - on the list of must-order dishes for the weekend and festival platters. One of the most straightforward recipes that meets the demand for the quintessential taste of fenugreek is the methi matar malai recipe. Fresh methi leaves are washed and chopped, discarding the thick stems. Caramelise onions, garlic, and ginger, and add spices like cumin, coriander, and garam masala to flavour the oil. Add chopped methi and green peas to this and cook until the vegetables are soft. The richness of the cream and milk mixture balances out the bitterness of the fenugreek and presents a silky smooth texture. Simmer gently for a thicker gravy. Season to taste. This should be served hot, with naan, roti, or steamed rice. A comfort meal with all the flavours and textures in this methi matar malai, not only for the taste but also for health, being rich in vitamins and minerals. For those who love the goodness of India, this is undoubtedly a treat to relish - creamy aromatic curry made with methi matar malai.

Ingredients required for Methi Matar Malai

  1. 1 cup green peas
  2. 1/2 cup dairy cream
  3. 1 cup fenugreek seeds
  4. 1 green chillies
  5. 1 tsp cumin seeds
  6. 1 tbsp ginger-garlic paste
  7. 1 tsp coriander powder
  8. Coriander leaves
  9. As per taste salt
  10. 1 tsp red chilli powder
  11. Garam masala
  12. 100 gms cashews
  13. 1 tsp turmeric powder
  14. 1 onion
  15. 1 tomato
  16. 2 tbsp cooking oil

Cooking steps for Methi Matar Malai

  1. 1
    Soak 100 gms of cashews in warm water for about half an hour.
  2. 2
    This softens the nuts so that they can easily blend.
  3. 3
    Once its soaking time is done, drain the water and transfer the cashews to a blender.
  4. 4
    Blending them into a smooth paste with little water if necessary, this cashew paste will give a rich textured feel to the curry, and it will always be decadent and delicious.
  5. 5
    Now heat two tablespoons of oil in a large pan on medium.
  6. 6
    Once the oil is hot, add one teaspoon of cumin seeds.
  7. 7
    Then let them splutter.
  8. 8
    The earthy flavour delivered by the cumin seeds to the dish completes the whole flavour of the curry.
  9. 9
    When the fragrance from the cumin seeds is released, pour one finely chopped onion.
  10. 10
    Fry the onion until it turns golden brown.
  11. 11
    This will take 4-5 minutes.
  12. 12
    These golden-brown onions form the base of the curry.
  13. 13
    They add sweetness and depth to the curry.
  14. 14
    Once the onions have turned translucent, add one tablespoon of ginger-garlic paste to the pan.
  15. 15
    Saut the paste over approximately 2 minutes, letting the raw smell of ginger and garlic dissipate while infusing the curry with its intense and aromatic flavours.
  16. 16
    Add a chopped green chilli and a chopped tomato for a touch of heat.
  17. 17
    Boil the mixture until the tomatoes are soft and mushy. They should take about 3-4 minutes to become soft and pulpy.
  18. 18
    Add the spice powder.
  19. 19
    Add turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, and salt according to your taste in the pan.
  20. 20
    These spices will warm, colour, and flavour the dish. Stir these spices in the onion-tomato mixture and cook for a further 2-3 minutes so that their spices roast and deepen their flavours.
  21. 21
    Add the cashew paste prepared in the pan when the spices are well roasted.
  22. 22
    Stir the paste very well into the mixture so that it is well combined with the mixture.
  23. 23
    Cook the cashew paste for about 2-3 minutes. The cashew paste makes the curry thick and creamy while controlling spiciness in a dish.
  24. 24
    Add 1 cup of fresh or frozen green peas and 1 cup of freshly chopped methi leaves. Green peas will contribute a little sweetness to this curry, whereas methi adds a tinge of bitterness that balances the richness of cream and cashew.
  25. 25
    Stir the peas and methi into the cashew-spice mixture and let it cook for about 5 minutes while the vegetables take on the flavour.
  26. 26
    Add 1 cup of water to the pan along with the curry and bring this mixture to a boil.
  27. 27
    Once it boils, reduce the heat to a simmer, and cover the pan with the curry to let it cook gently for 10 minutes.
  28. 28
    Simmering helps integrate the spices into the peas and the fenugreek so the flavours mingle harmoniously.
  29. 29
    Now, to finish, add the remaining 1/2 cup of fresh cream to the curry.
  30. 30
    Further enhances the dish.
  31. 31
    Stir the cream into the curry and cook for the last 2 minutes. That way, everything will mix well with it. Finally, garnish the dish with newly chopped coriander leaves to burst forth freshness.
  32. 32
    Serve methi matar malai hot with plain steamed rice, roti, or naan alongside this creamy pea and fenugreek curry.
  33. 33
    Such creaminess of cashews and cream and bright flavours from spices, peas, and methi make this an ideal comfort food.

Shop Ingredients

Salt (as per taste)
27
1
21
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Turmeric Powder (1 Tsp)
66
1
122
1
225
1
Fenugreek Seeds (1 cup)
37
1
27
1
22
1
39
1
36
1
58
1
82
1
30
1
21
1
50
1
Green Chillies (1)
9
1
23
1
181
1
81
1
Garam Masala
96
1
79
1
88
1
63
1
52
1
90
1
108
1
82
1
42
1
82
1
Red Chilli Powder (1 Tsp)
600
1
300
1
Onion (1)
51
1
123
1
32
1
33
1
51
1
94
1
64
1
132
1
77
1
Green Peas (1 cup)
94
1
86
1
Cumin Seeds (1 Tsp)
60
1
239
1
104
1
38
1
150
1
90
1
174
1
84
1
226
1
100
1
Dairy Cream (1/2 cup)
68
1
220
1
75
1
180
1
Coriander Powder (1 Tsp)
30
1
Coriander Leaves
29
1
Cashews (100 gms)
272
1
296
1
534
1
118
1
451
1
657
1
136
1
287
1
465
1
736
1
Ginger-garlic Paste (1 Tbsp)
38
1
43
1
49
1
42
1
50
1
99
1
Cooking Oil (2 Tbsp)
146
1
174
1
161
1
151
1
151
1
308
1
141
1
732
1
236
1
305
1
Tomato (1)
19
1
29
1
27
1
12
1
45
1

FAQs

What is Methi Matar Malai, and what does it have to offer?

Methi Matar Malai is a creamy, mildly spiced North Indian curry made with fresh fenugreek leaves (methi), green peas (matar), and rich malai (cream) base. The dish has a slightly bitter taste with sweetness and creaminess, which is contributed by methi's slight bitterness, the sweetness of green peas, and the creaminess of the cream. Cashew paste or milk can also be used to add the desired creaminess. It is often served with Indian bread, naan, or roti and is quite famous for its silky smooth texture and very well-balanced taste.

How to reduce the bitterness of methi (fenugreek) in Methi Matar Malai?

Wash fresh methi leaves properly. The bitterness of fenugreek (methi) can be reduced by washing the fresh methi leaves. Sprinkle salt on the leaves and leave them there for 10 to 15 minutes. This way, some bitterness from the leaves will be extracted. The methi leaves, after being salted, need to be washed again to get rid of excessive salt in them. Alternatively, blanch the leaves in hot water for a minute before cooking. These techniques balance the bitterness so that this earthy flavour methi would allow the richness of peas as well as the creaminess of the dish.

Can I make Methi Matar Malai vegan as well?

Yes. Indeed, replacing dairy with its plant-based version is effortless, so you may present the Methi Matar Malai as a vegan version too. You can replace cream with coconut cream or cashew cream for the same richness of texture. Cashew cream is prepared by soaking cashews in water and then making a smooth paste. Almond or oat milk may be used as a replacement for dairy milk. All other ingredients, including methi, peas, and spices, are inherently vegan. That way, you can just enjoy the very same creamy, savoury dish without any use of animal products.