Methi Matar Malai is a smooth, rich, and delicious curry made in white gravy with fenugreek, peas, and cashews. This North Indian curry is well known for its rich, creamy texture and pairs perfectly with naan or rice!
Methi Matar Malai is an authentic dish that perfectly combines creamy, sweet, and bitter. Fenugreek leaves have a slightly bitter taste that is well-balanced with sweet green peas and fresh cream. This mild curry is an excellent choice for festive occasions or entertaining guests.
We loved to order this curry at restaurants, and it was a favorite. Hence, I wanted to recreate it at home. After multiple tries, I have perfected this recipe and am sharing my well-tested recipes that you can recreate in your kitchen.
Check out other delicious curry recipes – Baingan Bharta, Vegetable Korma and Aloo Matar.
Table of Contents
Watch How to Make Methi Matar Malai
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 sauteed spices, cashews, onion, and ginger. The sweet green peas and the cream make up for the sweet part of this dish.
This is one of the most popular methi recipes in India. Enjoy these delicious Aloo Methi, Thepla, Methi Chicken, and Methi Dhebra recipes.
Why you will love this Methi Matar Malai?
- It is a 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
How to make Methi Matar Malai?
Let’s start by gathering the ingredients. Pick and wash fresh methi leaves. This recipe can be made using fresh or frozen peas (I have used frozen). If you are using fresh peas, par-boil them beforehand. I have used poppy seeds as one of the main ingredients of this methi curry, as they give 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, garlic, and sauté for a few seconds.
- Then add the onions and saute them till they become translucent.
- Finally, add the cashew nuts and 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, which has been kept aside in the bowl, to the Kadai and saute for a few minutes until 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 recipe 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.
Recipe Tips
- 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, you can soak them in warm water with salt. Then, squeeze out the water and use the methi leaves in the recipe. This 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 cream added to 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 an excellent accompaniment for basmati rice.
More Curries You’ll Love
Methi Matar Malai (Fenugreek & Green Peas Curry)
Equipment
Video
Ingredients
- 2 tablespoon Ghee or Oil, divided
- 1 Green Chili Pepper
- 1/2 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)
- 1/2 cup Water
- 1/2 cup Heavy cream
- 1 teaspoon Salt , adjust to taste
- 1 teaspoon Garam Masala
- Cilantro leaves , to garnish
Whole Spices
- 2 Green Cardamom (Elaichi)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon 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.
I made this methi malai matar today. It came out so delicious. Also it was easy to make and very quick recipe. My husband who doesn’t like green peas, ate it very happily. This was also my first time eating methi malai matar and I loved it. Thank you for the recipe.
Hi Pallavi – So glad to hear you all enjoyed the recipe.
Hi Meeta,
Can we use Kasuri methi if fresh/frozen methi not available?
Hi Shivangi – You can try with Kasuri Methi, but I would suggest to add just 3-4 tablespoons of it. Hope you enjoy it!
I don’t have cream can I still make it ?
Hi Bhumi – I have not tried, but maybe you can add some whisked yogurt or some coconut milk in place of the heavy cream. I would love to hear if you do try!
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.
This turned out great! I didn’t have cream and substituted it with some whisked yogurt. Thanks for the recipe.
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.