Methi Matar Malai is a smooth, rich and delicious curry made in a white gravy along with fenugreek, peas, and cashews. This North Indian curry is well known for its rich creamy texture, and pairs perfectly with naan or rice!
An authentic dish that is a perfect combination of creamy, sweet and bitter. Fenugreek leaves are known to have a slightly bitter taste that is well-balanced with sweet green peas and fresh cream. This mild curry is a great choice for festive occasions or when entertaining guests.
What is Methi Matar Malai?
Methi Matar Malai has three main ingredients:
- Methi (Fenugreek leaves)
- Matar (green peas)
- Malai (Cream)
Methi is the main vegetable of this recipe and can be slightly bitter in taste. It is paired with flavor-filled and aromatic spices that are sauteed along with cashews, onion, and ginger. The sweet green peas along with the cream make up for the sweet part of this dish.
How to make Methi Matar Malai?
Let's start by gathering the ingredients first. Pick and wash fresh methi leaves. This recipe can be made using fresh peas or frozen peas (I have used frozen). If you are using fresh peas, do par-boil them beforehand. I have used poppy seeds as one of the main ingredients of this methi curry as it gives a rich texture to this methi malai dish.
- Heat a wok (or kadai) large enough with oil. Once the oil gets hot, add the whole spices and saute them till you get a waft of their aroma.
- Next, add the green chilies, ginger, and garlic and sauté for a few seconds.
- Then add the onions and saute them till they become translucent.
- Finally, add the cashew nuts and the poppy seeds and sauté for about a minute.
- Turn off the heat and let the mixture cool.
- Transfer the contents to a blender and blend until it becomes a smooth paste.
- Once the paste has reached a smooth consistency, transfer it to a bowl and set aside.
- Heat the same wok (kadai) and add oil.
- Transfer the blended onion and cashew paste kept aside in the bowl to the Kadai and saute for a few minutes till it becomes aromatic.
- While this mixture is sauteeing in the Kadai, quickly chop the dry methi leaves from the strainer finely.
- Add them to this rich and creamy onion cashew paste and saute for a few minutes.
- Then add the frozen green peas or the parboiled green peas and mix them well. (I used frozen green peas in this recipe)
- Sauté this whole mixture for a few minutes on medium heat.
- Add cream, salt, and garam masala to this fenugreek leaves recipes by stirring them well.
- Cover the Kadai and let it simmer for a few minutes on a low flame.
- Switch off the stove and garnish this aromatic methi curry with fresh cilantro leaves
Methi Matar Malai is ready to be served. This exotic curry is so creamy and rich. It is perfect to serve when entertaining.
Pro Tips to make perfect Methi Matar Malai
- Clean and cut the methi leaves finely, as we are not cooking them much in this recipe.
- If you find the methi leaves taste bitter, then you can soak the methi leaves in warm water with salt. Then squeeze out the water and use the methi leaves in the recipe. It will reduce the bitterness of the leaves.
- If you are watching your calories or want to make this curry lighter for a weeknight dinner, you can also reduce the amount of cream added in this recipe.
- This is a mild curry, but you can Increase or decrease the spice level by adjusting the amount of green chili pepper used.
What to serve with Methi Matar Malai?
Why you will love this Methi Matar Malai?
- It is flavorful and creamy restaurant style curry
- It is mild, and not spicy. You can always add more spice to taste.
- Vegetarian & gluten-free
- Ready in under 30 minutes
Methi Matar Malai (Fenugreek & Green Peas Curry)
- 2 tablespoon Ghee or Oil divided
- 1 Green Chili Pepper
- ½ inch Ginger chopped
- 3 cloves Garlic
- 1 cup Onion chopped
- 15 Cashews
- 2 teaspoon Poppy Seeds (Khus khus)
- 2 cups Methi (Fenugreek leaves) roughly chopped
- 1 cup Green peas frozen (if using fresh green peas, boil them before adding)
- ½ cup Water
- ½ cup Heavy cream
- 1 teaspoon Salt adjust to taste
- 1 teaspoon Garam Masala
- Cilantro leaves to garnish
- Heat a large wok (or kadai). Add 1 tablespoon of oil. Once the oil is hot, add all the whole spices and saute for 30 seconds.
- Add green chili pepper, ginger and garlic. Saute for another 30 seconds.
- Add the onions and saute for 2 minutes until the onions are translucent.
- Add the cashews and poppy seeds. Saute for another minute.
- Turn off the heat and let it cool down a bit. Transfer the mixture into a blender and blend to a smooth paste. Set aside.
- Heat the same wok (or kadai) again. Add the remaining oil.
- Add the blended paste to the oil and saute for 3-4 minutes.
- Stir in the chopped methi leaves and saute for 3 minutes.
- Add the green peas and cook for another 2-3 minutes.
- Add the cream, water, salt, garam masala and stir well. Cover and let it simmer on medium-low flame for 3-4 minutes.
- Garnish with cilantro leaves and enjoy with roti/naan or rice.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.