Methi Matar Malai (Fenugreek & Green Peas Curry)

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.

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.

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Methi Matar Malai (Fenugreek & Green Peas Curry)

Methi Matar Malai is a smooth, rich and delicious curry made in a white gravy along with fenugreek, peas, & cashews. This rich creamy curry pairs well with naan or rice!

Course Main Course

Cuisine Indian

Keyword fenugreek leaves recipes, methi malai, methi matar malai

Diet Gluten-free, Vegetarian

Method Stovetop

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 324kcal

Author Meeta Arora

Equipment

• Heavy Bottom Pan

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)

US Customary - Metric

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

Cream: This is a creamy curry, however, you can cut down the cream to make this healthier.

Green peas: I used frozen green peas. If using fresh green peas, boil then in ample water until they are almost cooked before adding to this recipe.  

Bitterness: 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. 

Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 638mg | Potassium: 246mg | Fiber: 5g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 20mg | Calcium: 535mg | Iron: 4mg

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