A delicious and indulgent curry; Methi Matar Malai is amazing to put together for a special meal.
Made with fenugreek leaves, peas and cream; this one comes together quickly and is perfect with paratha, naan or rice.
Indian sabzis vary greatly based on the availability of fresh ingredients and seasons. We eat a lot of warming vegetables and spices through the winter months and lighter and water filled ones for summer.
When it is winter, the vegetables like fresh peas, fenugreek leaves, root vegetables and eggplant take centre stage.
Undhiyu is a very popular winter vegetables, Baingan Bharta is another great eggplant dish and Sarson ka Saag is definitely the uncrowned prince of the season.
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What is Methi Matar Malai
A popular winter delicacy made with fresh fenugreek leaves and peas, methi matar malai is a mildly spiced creamy sabzi.
As the name suggests; we have three essential components in the sabzi: methi i.e. fresh fenugreek leaves, matar or green peas and malai which is cream. Together these along with a few other ingredients make this sabzi.
This one uses a super creamy gravy made with raw cashews, poppy seeds, onions and aromatics. The sight bitter taste of methi leaves with the sweetness of peas and the creamy texture of the gravy pairs so well.
When we serve this with naan, paratha or cumin rice; it is a great meal for sure.
Why this recipe works
- The recipe is perfect for a mildly spiced creamy curry.
- The recipe is naturally gluten-free.
- We can put this together in under 40 minutes.
- The recipe makes an indulgent and creamy recipe.
- We can easily pair this with naan, paratha or cumin rice for a meal.
- The recipe can come together with just a pan and a blender.
- It is easy to make a nut-free or Vegan version of this one.
- The recipe is mildly spiced; making it great for kids and adults alike.
- Methi Matar Malai is great for any special meal or otherwise.
- This is a great way to consume a lot of methi in one go!
- The recipe can be made ahead of time.
Ingredients and Substitutions
- Methi Leaves: The prime ingredient here is methi leaves. Fresh leaves work perfectly in the recipe. However, kasoori methi will not work well. Simply remove all the leaves from the stem to use in the recipe. Then wash well to remove all the dirt and mud. And chop the leaves fine.
- Peas: Peas are the other important ingredient. Frozen peas, fresh peas or fresh shelled peas from the store work well for the recipe. Simply soak the frozen ones in hot water before using. Again, dried peas will not work too well.
- Aromatics: I like to use onions, garlic, ginger and chili. Adjust the spice based on how spicy you like the curry.
- Cashews: The ingredient that gives the gravy thickness, creaminess and perfect texture is cashews. Use raw cashews for the recipe. I would not suggest substituting or even skimping on these.
- Spices: The only spices we need are poppy seeds and a bunch of tempering ingredients. I like to use mustard seeds, cumin seeds, asafetida and curry leaves. However, these are optional. Leave the ones you do not like. Plus, we need some salt and sugar along with a fat pinch of kasoori methi. These are really recommended for the recipe.
- Cream: Another ingredient for the creamy curry is whipping cream. Full fat cream works for a rich, delicious curry. However, half and half works well too. The gravy will just be less creamy.
- Oil: I like to temper everything in a neutral oil. However, ghee or butter works for the tempering too.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Soak the methi leaves in water and remove all the dirt from the leaves. Then drain and set aside.
2- Chop the leaves fine and keep them ready.
3- In a pan heat oil.
4- Once it is hot, add the garlic, ginger and green chili. Sauté till the raw flavor vanishes.
5- Then add the onions and sauté. Add a pinch of salt so they cook quickly.
6- Add some water and deglaze the pan.
7- Then add cashews and poppy seeds.
8- Cook till everything is soft and turn down the flame.
9- Transfer to a blender jar.
10- Blend to a smooth paste an set aside.
11- In the same pan heat the remaining oil.
12- Then add the tempering ingredients and sauté till the seeds pop.
13- Transfer the paste to the pan and cook for 2-3 minutes.
14- Then add the methi leaves.
15- Sauté and mix everything together for 4-5 minutes.
16- Also add the green peas, sugar and salt. Mix everything well.
17- Cook for 5-6 minutes, till the peas soften.
18- Then turn down the flame and add cream and kasoori methi.
19- Mix everything well.
20- Serve with your choice of naan, paratha or cumin rice.
Expert Tips and Notes
- Use fresh methi for best results. Both frozen and kasoori methi work, but they do not make the sabzi taste the same.
- Wash the methi leaves really well. Often if some mud is stuck in the joints or leaves, the resultant sabzi tends to have bits of mud and it has to be trashed.
- Cook the onions till they are completely soft. Raw onions tend to taste different in the curry.
- To make this mild curry spicy, simply increase the number of green chili. If we add red chili or garam masala, the signature white color is lost.
- If you need a sabzi with lower calories, reduce the amount of cream. The taste will not modify greatly.
- Use raw cashews and not roasted ones as the roasted ones tend to make the gravy darker in shade and they remains gritty even after processing.
- To make the recipe Vegan, replace cream with coconut cream. The sabzi will have hints of coconut but taste great nevertheless.
- If you would like the methi to not taste bitter, simply add salt tp the washed and chopped methi leaves. Mix well and rest for 10-15 minutes. Then squeeze the leaves and remove all the liquid and use the leaves. Then they tend to be much less bitter after these steps.
Recipe FAQs
Both methi and fenugreek refer to the same thing; an Indian leafy green. The seeds and leaves are called methi. It is a commonly used culinary and medicinal herb.
As the name suggests; we use methi (fenugreek leaves), matar (fresh green peas) and malai (heavy cream). All these are cooked in a delicious white gravy made with onions, garlic, cashews and poppy seeds.
Yes for sure. Simply use coconut cream instead of cream. As we temper everything in oil, this one substitution makes the recipe Vegan.
Like most Indian recipes, blanched almonds work very well instead of cashews. As almonds are slightly more firm, they need to be processed more than cashews.
To remove the butter taste from methi leaves, simply add salt to the chopped leaves and let them stand for 15 minutes. Then squeeze the leaves and use in the recipe. The leaves will not be as bitter then.
Yes for sure. When not in season, simply swap fresh methi leaves with dried leaves. Remember to use 2-3 tablespoon extra of the kasoori methi.
The only nut we use here is cashews. Replace that with melon seeds. Then the recipe is nut-free.
To make the recipe jain, leave out the garlic, onion and ginger. So simply soak the cashews and boil them in water with poppy seeds. Process to a smooth paste and follow he rest of the steps.
Pairings
A delicious Indian meal is easy to put together with Methi Matar Malai along with dal, salad, rice and flatbreads.
More Delicious Indian Sabjis
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Methi Matar Malai
Ingredients
For the paste
Other Ingredients
- 2 cups methi leaves
- 1 cup green peas
- ½ cup cream
- 2 teaspoon kasoori methi
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 1 teaspoon cumin seeds
- 2-3 curry leaves
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Soak the methi leaves in water and remove all the dirt from the leaves. Drain and set aside.2 cups methi leaves
- Chop the leaves fine and keep them ready.
- In a pan heat oil.2 teaspoon oil
- Once it is hot, add the aromatics. Sauté till the raw flavor vanishes.3-4 cloves garlic, 1 inch ginger, 2 green chili
- Then add the onions and sauté. Add a pinch of salt so they cook quickly.½ medium onion, ½ teaspoon salt
- Add some water and deglaze the pan.½ cup water
- Then add cashews and poppy seeds.¼ cup cashews, 1 teaspoon poppy seeds
- Cook till everything is soft and turn down the flame.
- Transfer to a blender jar.
- Blend to a smooth paste and set aside.
- In the same pan heat the remaining oil.2 teaspoon oil
- Then add the tempering ingredients and sauté till the seeds pop.½ teaspoon mustard seeds, ⅛ teaspoon asafetida, 1 teaspoon cumin seeds, 2-3 curry leaves
- Transfer the paste to the pan and cook for 2-3 minutes.
- Then add the methi leaves.
- Sauté and mix everything together for 4-5 minutes.
- Also add the green peas, sugar and salt. Mix everything well.1 cup green peas, 1 teaspoon sugar, 1 teaspoon salt
- Cook for 5-6 minutes, till the peas soften.
- Turn down the flame and add cream and kasoori methi.½ cup cream, 2 teaspoon kasoori methi
- Mix everything well.
- Serve with your choice of naan, paratha or rice.
Video
Notes
-
- Use fresh methi for best results. Both frozen and kasoori methi work, but they do not make the sabzi taste the same.
- Wash the methi leaves really well. Often if some mud is stuck in the joints or leaves, the resultant sabzi tends to have bits of mud and it has to be trashed.
- Cook the onions till they are completely soft. Raw onions tend to taste different in the curry.
- To make this mild curry spicy, simply increase the number of green chili. If we add red chili or garam masala, the signature white color is lost.
- If you need a sabzi with lower calories, reduce the amount of cream. The taste will not modify greatly.
- Use raw cashews and not roasted ones. The roasted ones tend to make the gravy darker in shade and it remains gritty even after processing.
- To make the recipe Vegan, replace cream with coconut cream. The sabzi will have hints of coconut but taste great nevertheless.
- If you would like the methi to not taste bitter, simply add salt tp the washed and chopped methi leaves. Mix well and rest for 10-15 minutes. Then squeeze the leaves and remove all the liquid and use the leaves. They tend to be much less bitter after these steps.
Srividhya says
Rich and creamy recipe Love it
vaishali sabnani says
Thats sure is a typical restaurant dish , looks absolutely fantastic .
Srivalli says
The subzi looks stunning and lovely pictures..
Gayathri Kumar says
Looks so creamy and absolutely inviting..
Unknown says
Very inviting dish and love your pictures. So nice! Jayanthi (www.sizzlingveggies.com)
Unknown says
Lovely creamy texture an yeah the whole setup looks like a restaurant ....
MySpicyKitchen says
Subzi has a nice creamy texture. We love methi and added to most of the dishes. I have tasted this curry at coupe restaurants but never made it at home.
Suma Gandlur says
This is one curry loaded with flavors in spite of the simple preparation.
Kalyani says
I love this made at home rather than at a restaurant ! my kids love it too 🙂 great clicks Smruti ... and wonderful running the BM with you !
Pavani says
Love how creamy and delicious that curry looks. yumm, yummyy!!
Sandhya Ramakrishnan says
Absolutely love the shiny pictures and the creamy gravy! Cannot decide which one I like more 🙂
Priya Suresh says
Wat a stunning clicks, rich and very creamy methi matar malai is just inviting me.
cookingwithsapana says
Methi matar malai looks absolutely tempting.
Unknown says
Thanks Smruti for sharing easy cook recipes methi matar malai. I made this today for dinner. Everyone loved it! Thank you! Love your blog!
Smruti Ashar says
Thanks a lot for trying my recipe!! I am glad you liked it!