Methi Matar Malai Recipe | Recipe to make Methi malai matar  |  How to make Methi matar malai with step by step instructions

A popular Indian curry specially made in winters, Methi Matar Malai recipe combines fresh methi/Fenugreek leaves with fresh green peas known as matar in a sweet, rich and creamy restaurant style curry.

It’s a super easy to make, mildly spiced vegetarian main course dish, pairs perfectly with Indian chapati/Roti.

Why there’s no malai in this Methi matar malai?

Traditionally this recipe calls for malai known as cream which is a main ingredient to make this dish. However, i haven’t used any malai/cream in this recipe.

So don’t get surprised when you see malai missing in this recipe ingredient list. I have replaced it with milk instead and found no different in taste and consistency.

Methi Matar Malai Recipe, how does it taste?

Before trying this recipe at home, I used to always wonder how methi in the methi matar malai will taste as usually methi is bitter in taste.

But when I tried it many years ago and now make it regularly everytime in Winters, there is not even a pinch of bitter taste in the gravy. May be the cashews and milk balances the whole dish.

The trick is to treat the fenugreek leaves before using it, like for making Methi thepla/Gujarati fenugreek flatbread or Methi aloo sabzi .

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Methi Matar Malai recipe

A popular Indian curry specially made in winters, Methi Matar Malai recipe combines fresh methi/Fenugreek leaves with fresh green peas known as matar in a sweet, rich and creamy restaurant style curry. It's a super easy to make, mildly spiced vegetarian main course dish, pairs perfectly with Indian chapati/Roti.

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: fenugreek leaves green peas curry, methi malai matar, winter special

Servings: 3

Author: Lata Lala

Ingredients

• 2 cups fresh methi leaves
• ½ cup fresh green peas, shelled matar
• 2 tbsp oil

For making gravy

• 2 onions roughly chopped
• 4 Garlic cloves minced
• 2 tomatoes pureed
• 1 tbsp Ginger green chilli paste
• 10 –12 cashew nuts soaked in warm water
• 1/2 cup or more milk

Whole spices used

• 1 bay leaf
• 1 small cinnamon stick
• 2 green cardamoms

Spice powders

• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp sugar balances methi bitterness

Instructions

• Soak cashewnuts in hot water for 30 minutes. Grind it with a little water into a thick, creamy paste.

Prep methi leaves

• After that, as i mentioned above earlier that to make Methi taste less bitter we need to treat it before adding to anything. So let's prep Methi leaves first.
• For that pluck only methi leaves and discard any stems. Then soak it in a bowl full of water to get rid of any impurities.
• Strain in a colander and again wash it under running water at least twice. Transfer this on a kitchen towel. Chop it finely.
• Meanwhile heat a pan/kadai. Once hot add chopped fenugreek leaves and sauté on a high heat. The leaves would start to shrink and leave water if any. Remove and keep it aside.
• Next boil fresh peas (matar) with salt. Strain and keep aside.

To make gravy

• Now let's make masala to make gravy for Methi malai matar. For that chop onions very finely or you can grate them.
• In the same pan add oil. Once hot put cumin. Let it crackel, add a bay leaf. Add minced ginger, garlic, and green chillies.
• After that, put chopped onions, saute them until it turns translucent.
• It's time to add salt, coriander powder and red chili powder. Mix well and cook for a  minute. Now add methi leaves & boiled peas (matar).
• Add milk & simmer for 5 minutes. If required add more milk to adjust the consistency of the gravy. In the last add sugar as required.
• Now cover and cook on low flame for 6–8 minutes till peas are soft and gravy turns creamy.
• Serve this fenugreek peas curry  hot alongside Tawa Paratha, roti, or steamed rice. Add a simple side salad or raita to complete the meal.

Notes

1. Always cook gravy on low flame after adding milk to prevent curdling.

2. Sugar is important to balance methi bitterness—adjust to taste. Don't skip it.

3. For making it a vegan version, you may use coconut milk and skip the dairy milk.

4. For this recipe we will not be using turmeric powder as the color of this particular dish is supposed to be white.

Step by step instructions and pictorial presentation to make Methi malai matar

Soak cashewnuts 

Soak cashewnuts in hot water for 30 minutes. Grind it with a little water into a thick, creamy paste.

Prep Methi leaves 

After that, as i mentioned above earlier that to make Methi taste less bitter we need to treat it before adding to anything. So let’s prep Methi leaves first.

For that pluck only methi leaves and discard any stems. Then soak it in a bowl full of water to get rid of any impurities.

Strain in a colander and again wash it under running water at least twice. Transfer this on a kitchen towel. Chop it finely.

Meanwhile heat a pan/kadai. Once hot add chopped fenugreek leaves and sauté on a high heat. The leaves would start to shrink and leave water if any. Remove and keep it aside.

Next boil fresh peas (matar) with salt. Strain and keep aside.

To Make gravy

Now let’s make masala to make gravy for Methi malai matar. For that chop onions very finely or you can grate them.

In the same pan add oil. Once hot put cumin. Let it crackel, add a bay leaf. Add minced ginger, garlic, and green chillies.

After that, put chopped onions, saute them until it turns translucent.

It’s time to add salt, coriander powder and red chili powder. Mix well and cook for a  minute. Now add methi leaves & boiled peas (matar).

Add milk & simmer for 5 minutes. If required add more milk to adjust the consistency of the gravy. In the last add sugar as required.

Now cover and cook on low flame for 6–8 minutes till peas are soft and gravy turns creamy.

Serve this fenugreek peas curry  hot alongside Paratha, roti, Jowar Roti/Bhakri  or Steamed rice.

Beetroot orange Salad and  Bathua raita would be a good addition to complete the meal.

Top tips

1. Always cook gravy on low flame after adding milk to prevent curdling.

2. Sugar is important to balance methi bitterness—adjust to taste. Don’t skip it.

3. For making it a vegan version, you may use coconut milk and skip the dairy milk.

4. For this recipe we will not be using turmeric powder as the color of this particular dish is supposed to be white.

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