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.
Check out other delicious curry recipes - Paneer Tikka Masala, Vegetable Korma and Aloo Matar.
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.
Methi leaves come with many health benefits like regulating the cholesterol level and keeping the heart healthy. You will also enjoy this delicious and simple Aloo Methi recipe.
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?
This delicious Methi Matar Malai can be served with roti, paratha or naan. It is also a great accompaniment for basmati rice.
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
- Kid-friendly
If you are looking for some more Indian curry recipes, check out my Paneer Tikka Masala. Palak Paneer and, Butter Chicken.
Methi Matar Malai (Fenugreek & Green Peas Curry)
Equipment
Ingredients
- 2 tbsp Ghee or Oil divided
- 1 Green Chili Pepper
- 1/2 inch Ginger
- 3 cloves Garlic
- 1 cup Onion chopped
- 15 Cashews
- 2 tsp 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)
- 1/2 cup Water
- 1/2 cup Heavy cream
- 1 tsp Salt adjust to taste
- 1 tsp Garam Masala
- Cilantro leaves to garnish
Whole Spices
- 2 Green Cardamom (Elaichi)
- 1 tsp Cumin seeds (Jeera)
- 1/2 tsp Black Peppercorns
- 1/2 inch Cinnamon (Dalchini)
- 3 Cloves (Laung)
Instructions
- 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.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
I am curious to know if you can replace the poppy seeds with black mustard seeds? The poppy seeds is the only ingredient that i do have available to make this, so can I replace with the black mustard seeds or would I omit it and/or use something in it's place?
Hi Monica - I would suggest to skip poppy seeds if you don't have them. I don't this mustard seeds would be a good substitute in this case. Hope you enjoy the curry!
I love this recipe. Super easy to make and yummy.
Hi Venkata - So good to hear that. Thank you for sharing. 🙂
What would be the quantity if I am to use frozen methi ?
Hi Bhavi - I have not tried, but I would think about 1 to 1 1/4 cup of frozen methi would be enough in this recipe to substitute 2 cups of fresh methi leaves.
Loved it.. I. Make something similar, I was looking to share the recipe with my girl friends and this is the closest I could find.. Nice. Happy don't have to type.
I am wondering if you can recommend where I can get fresh Methi leaves from? Patel Brothers in Atlanta is the closest shop that I would have imagined I could find them at and even they only had the dried ones...
Hi Valerie - If Patel Brothers did not have, maybe check if they get them fresh in a different time of the year. We are also not getting fresh leaves currently, as the season has ended (or they are not as good). But you might be able to find frozen methi leaves at Patel brothers or even other grocery stores.
Can I use frozen methi leavesand what will be the quantity.
Hi Meeta,
This recipe looks delicious as all of your other recipes are! I'm wondering where you get fenugreek leaves from?
Hi,
Thanks for the recipe. Have you encountered any bitterness from methi leaves as it is being added at the end?
Hi Syam - This curry or in general methi leaves can be a bit bitter at times. My family likes the slight bitter but sweet taste. One way to remove the bitterness is to 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. Hope you enjoy the curry.