Methi Matar Malai – Fenugreek Green Peas Curry

    Matar Methi Malai

    Methi (Fenugreek) is a popular winter vegetable in India. I remember those cold winter mornings in Delhi when we were served hot Methi parathas with butter for breakfast, so good it used to taste. But I have never seen these leaves at any of the grocery stores here, the only place you get methi leaves is the Indian store and that too they rarely look fresh. But because I do not have an option, I do buy them from the Indin store whenever I feel like eating aloo-methi (potato with fenugreek leaves), methi paratha (fenugreek leaves flatbread) or methi matar malai (fenugreek leaves & green peas curry).

    Methi leaves have a strong aroma and a slightly bitter taste but it tastes wonderful when mixed with flour as in parathas or with paneer, potatoes etc. Other then being flavorful these leaves have a lot of health benefits – they are known to reduce cholesterol and reduce the risk of cardiovascular diseases. It is also very good for people suffering from Diabetes as it slows down the rate of sugar absorption into blood. In fact I have seen many diabetics in India eating methi seeds everyday [methi seeds are commonly used in Indian recipes for tempering].

     

    Methi Matar Malai Recipe

    These leaves have a slightly bitter taste and that’s why they pair beautifully with sweet green peas and fresh cream in methi matar malai. So basically this recipe has 3 main ingredients and hence the name.

    • Methi (Fenugreek leaves)
    • Matar (Green peas)
    • Malai  (Cream)

    This is a rich dish because it has a lot of cream, cashews so it’s perfect for special occasions or when you have some guests over for dinner. But if you are going crazy over all the cream in this recipe then you can definitely cut down on it, traditionally though it is supposed to be made like this – yes with lots of cream!

     

    Method

    Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside.

    Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Then add green chilli, chopped ginger, garlic and green cardamom. You don’t need to fine chop the ginger and garlic as we are going to blend all this later on. Saute for a minute or two.

    Add the roughly chopped onion, broken cashews and poppy seeds (khus khus).

    Methi-Matar-Malai-Recipe-Step-1

    Saute for 2-3 minutes or till the onions are translucent and cashews softened.

    Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.

    Blend to a smooth paste. You may add a little water (1 tablespoon) if the mixture isn’t blending properly. Set aside.

    Methi-Matar-Malai-Recipe-Step-2

    In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.

    Add milk and water and give a good mix. You can add only water or milk at this point, I used a combination of two.

    Once it comes to a little boil, add the chopped methi leaves and mix. Also add the salt.
    Methi-Matar-Malai-Recipe-Step-3Add the boiled green peas and mix.

    Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.

    Sprinkle some garam masala on top and switch off the heat.

    Methi-Matar-Malai-Recipe-Step-4Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

    Methi Matar Malai

    * The quantity of cream in this recipe can be adjusted to taste and preference. For a lower calorie version, use more milk and 1-2 tablespoon of cream.

    * For a vegan version, skip the milk and use cashew cream in place.

    * I used frozen peas and boil them for some time before using them in the recipe. You can use fresh green peas in place, just boil them till they are soft and then add to the dish.

    Methi Matar Malai

    Manali
    Methi Matar Malai - Fenugreek leaves and green peas in a rich creamy curry.
    4.85 from 13 votes
    Course Entree
    Cuisine Indian
    Servings 2
    Calories 426 kcal

    Ingredients
      

    • 3 teaspoons oil or ghee divided
    • 1 teaspoon cumin seeds
    • 1 green chili
    • 1/2 inch ginger chopped
    • 2-3 large garlic cloves chopped
    • 2 green cardamom pods
    • 1 medium onion chopped
    • 1.5 tablespoons broken cashews
    • 1 teaspoon poppy seeds khus khus
    • 1/4 cup milk
    • 1/2 cup water
    • 1.5 cups chopped methi fenugreek leaves
    • salt to taste
    • 3/4 cup green peas frozen, which were soaked in warm water for 10 minutes before
    • 1/2 cup heavy cream
    • garam masala to sprinkle
    • cilantro to garnish, optional

    Instructions
     

    • Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside.
    • Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger, garlic and green cardamom. Saute for a minute or two.
    • Add the roughly chopped onion, broken cashews and poppy seeds (khus khus).
    • Saute for 2-3 minutes or till the onions are translucent and cashews softened.
    • Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.
    • Blend to a smooth paste. Set aside.
    • In the same pan heat remaining 1.5 teaspoons of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
    • Add milk and water and give a good mix.
    • Once it comes to a little boil, add the chopped methi leaves and mix. Also add the salt.
    • Add the boiled green peas and mix.
    • Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.
    • Sprinkle some garam masala on top and switch off the heat.
    • Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

    Nutrition

    Calories: 426kcalCarbohydrates: 23gProtein: 8gFat: 35gSaturated Fat: 19gCholesterol: 103mgSodium: 122mgPotassium: 387mgFiber: 5gSugar: 8gVitamin A: 1340IUVitamin C: 29.9mgCalcium: 143mgIron: 2.5mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

    Methi Matar Malai

    methi-matar-malai-collage

    39 thoughts on “Methi Matar Malai – Fenugreek Green Peas Curry

    1. 5 stars
      Hi,
      Thanks for the recipe. And when I read it I thought it is easy to make, and so I made it.
      And it is super yummy with the taste of methi coming through… just right.

      I couldn’t paste the pics I took.

      Cheers

      Amruta

    2. Made it today for lunch. It turned out great. I used to use rasoi magic masala to make it. Now I don’t need to!

    3. I make this often, I have multiple recipes and I made your recipe today. Turned out fantastic, however, I added shrimp and paneer at the end and everything was wonderful. Thank you for sharing.

      Methi is very easy to grow, just take some dry methi seeds and plant them in a pot. If you absolutely can not get fresh methi leaves, dry kasori methi works good also.

    4. 5 stars
      I tried this recipe today and it turned out very creamy (sans cream, I didn’t have it on hand so I skipped it) and very delicious. It’s also one of the easiest recipes I’ve ever tried. I used frozen methi & frozen peas, that probably cut my cooking time. Taste was spot on!
      Thank you for sharing this recipe 🙂 look forward to trying others!

    5. I made a mistake i have bolied my masala in cream . I hve guests coming tomorrow got to work cant do after work not possible to cook. Not sure if i can add more peas and fenugreek leaves. Any suggestions? ???

    6. 5 stars
      I prepared it today, substituted milk with coconut milk and skipped the cream… It still tastes just as good. Thanks for the recipe

    7. 5 stars
      Hi Manali,
      I have tried this recipe and it was amazing!
      But the methi leaves were a bit bitter to taste. I know methi leaves are bitter in general..is there a way to cut down the bitterness of methi? Should I sauté the leaves in oil before adding it to the gravy?
      I must tell you that the gravy tasted fantastic. Can you tell me if any veggies go well with this gravy?
      Thank you for sharing this recipe!
      Unfortunately I don’t have a pic of the fish I cooked, but will surely take some for the next time.
      Thanks again!
      – Akhila Jayaram

      1. Hi Akhila, maybe try adding salt to methi leaves and leave them for 20 minute, then squeeze out all the salt. That should reduce the bitterness.

    8. 5 stars
      I love your recipes. I tried this one and it has turned out so tasty and creamy❤ I’ve been very frugal on the cream though for health reasons but wow! still so good.

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