Methi Matar Malai
Jan 08, 2021
A popular Indian curry, Methi Matar Malai combines fresh methi leaves with green peas and creamy in a sweet, rich and creamy curry.
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Methi Matar Malai is a popular Indian dish which is made in north India especially during winters when fresh methi (fenugreek) is in season!
This recipe combines methi, matar (green peas) and malai (cream) in a rich, sweet and seriously creamy curry!
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, it used to taste so good!
Since methi leaves were in abundance during winters, mom also made a lot of things with it like aloo methi and one of my absolute favorites was this Methi Matar Malai.
This recipe has 3 main components to it and hence the name!
- Methi (Fenugreek leaves)
- Matar (Green peas)
- Malai (Cream)
The methi leaves have a slightly bitter taste and so they pair beautifully with sweet green peas and fresh cream in this recipe.
I personally love that slight bitter of methi. Other than 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 (fenugreek seeds) everyday.
This is not your everyday curry. It’s definitely rich and creamy so mom would make this for special occasions or when we requested her to make something “special”.
The curry has a slight sweet taste as it uses lots of cream and milk. But the bitterness from methi balances the sweetness well. This recipes doesn’t really use powdered spices except some garam masala in the end.
The main flavor of this dish comes from the fresh methi and the cream and cashews.
Ingredients
This recipe uses quite a bit of ingredients to make a rich curry.
Fresh Methi leaves (fenugreek leaves): this recipe uses fresh methi and that’s what gives the dish it’s main flavor.
I would highly recommend not substituting the fresh leaves with dry.
Green peas: for this recipe, I used frozen green peas. I always like to soak frozen green peas in warm water for 10 minutes before using in the recipe.
You can most definitely use fresh green peas. They would just need more time to cook. You can also boil fresh peas before and then use in the recipe.
Cashews & poppy seeds: these two make the curry creamy and thick. I would suggest using both but if you can’t find or don’t have poppy seeds (khus khus), you can use cashews only.
You can also use almonds in place of cashews.
Ginger-Garlic-Chili: I love using fresh ginger, garlic and green chili in this recipe, they give a wonderful flavor to the curry.
You can adjust the amount of chilies in the recipe and add more if you want.
Cumin seeds & green cardamom: these are the 2 whole spices used in this recipe. They both give flavor to the curry.
Cream & milk: this curry has a slight sweet taste and it comes from the milk and cream in the recipe. They both also make this curry rich and creamy.
You can definitely cut down on the cream if you want.
Frequently Asked Questions
Can I make this vegan?
For a vegan version, skip the milk and cream and replace it with coconut milk.
Can I use fresh green peas?
Yes, you can use fresh green peas in place, just boil them until they are soft and then add to the dish. Or you can add them directly to the dish, they will need more time than frozen peas to cook.
My methi is very bitter, what can I do to reduce bitterness?
Methi is supposed to have little bitter taste but if you feel it’s too much, try adding salt to methi leaves and leave them for 20 minute, then rinse and squeeze out all the salt. That should reduce the bitterness.
Can I use dried methi in place of fresh?
I would not really recommend for this recipe, it’s just for the same. Use fresh methi please.
Can I use frozen methi?
Yes, that should work fine.
Serving Suggestions
This goes well with naan, roti or jeera rice.
Method
1- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and wait until they sizzle.
2- Add the green chilli, chopped ginger, garlic and green cardamom. Saute for a minute or two. You don’t need to fine chop the ginger and garlic as we are going to blend all this later on.
3- Then add the roughly chopped onion, cashews and poppy seeds (khus khus). Sauté for 2-3 minutes until the onions are soft and translucent.
4- Then remove the pan from heat and let it cool down a bit. Transfer the entire mixture to a blender.
5- Blend to a smooth paste.
6- To the same pan now add the remaining 1.5 teaspoon of oil. Once hot add the prepared paste to the pan and cook for few minutes until the raw smell goes completely.
7- Then add the milk and water and give it a good mix. Make sure there are no lumps.
8- Let the mixture come to a slight boil and then add the chopped methi and stir. Also, add the salt and mix.
9- Now, add the frozen green peas (which were soaked in warm water for 10 minutes) and mix. Cook for 2 minutes.
10- Then add the cream and mix.
11- Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes.
12- Finally remove the lid and sprinkle some garam masala on top and switch off the heat.
Serve methi matar malai with naan, roti or rice!
If you’ve tried Methi Matar Malai Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in August 2014.
Methi Matar Malai
Ingredients
- 3 teaspoons oil or ghee divided
- 1 teaspoon cumin seeds
- 1 green chili chopped
- 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, around 1/2 teaspoon
- 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
Instructions
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and wait until they sizzle. Add the green chilli, chopped ginger, garlic and green cardamom. Saute for a minute or two. You don't need to fine chop the ginger and garlic as we are going to blend all this later on.
- Then add the roughly chopped onion, cashews and poppy seeds (khus khus). Sauté for 2-3 minutes until the onions are soft and translucent.
- Then remove the pan from heat and let it cool down a bit. Transfer the entire mixture to a blender and blend to a smooth paste.
- To the same pan now add the remaining 1.5 teaspoon of oil. Once hot add the prepared paste to the pan and cook for few minutes until the raw smell goes completely.
- Then add the milk and water and give it a good mix. Make sure there are no lumps.
- Let the mixture come to a slight boil and then add the chopped methi and stir. Also, add the salt and mix.
- Now, add the frozen green peas (which were soaked in warm water for 10 minutes) and mix. Cook for 2 minutes.
- Then add the cream and mix.
- Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes. Finally remove the lid and sprinkle some garam masala on top and switch off the heat.
- Serve methi matar malai with naan, roti or rice!
Video
Notes
- Use coconut milk in place of milk and cream to make this recipe vegan.
- I highly recommend using fresh methi here. Do not substitute it with dried fenugreek leaves, the taste is not same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it for the first time and it came out yummy. Thank you for sharing quick and yummy recipe
thanks for trying!
Tried this recipe for the first time, was absolutely delicious! My husband and my Indian food fussy son loved it. Thank you ☺️
when to add salt to it ?
Hi Ankita, point no.6 in the recipe card “Let the mixture come to a slight boil and then add the chopped methi and stir. Also, add the salt and mix. “
I tried the vegan version and frozen methi and still it came out delicious.
Thank you.
Simple and really nice.
hello i saw your recipe writing skill its outstanding but i have one question for you. you adding nutritional values how you get that ? please replay if you want to share this with me.
it’s a recipe plugin which does that automatically
Your Methi, Palak & Mutter is excellent. I give it ⭐️⭐️⭐️⭐️⭐️
Just delicious!! Everyone loved it! Thanks Manali 😇
An i add yogurt instead of cream?
hmm you can try but honestly methi matar malai needs some creaminess so increase the cashews a little and add milk in place of cream.
I made the recipe but unfortunately I found it a waste of time as the methi had its own distinct bitter taste. My children didnt eat it.
well methi definitely has a distinct taste and you have to love it to love this dish. Thanks for trying!
To mute slightly the bitterness of methi, boil methi in water for a minute by adding little salt and then drain the water. And add methi by chopping it to the dish.
Hi Manali! This recipe is just so amazing! My hubby and kids loved it. Thanks to you that I got the steps very easily and clearly. It’s really well explained.
glad to hear Seema!
Can you substitute the peas? I dont like peas but i want to make this.
skip, just methi is pretty tasty too. you can try with paneer like this recipe, skip peas: https://www.cookwithmanali.com/methi-malai-paneer/
Have used your blog tonsail through the 1st and 2nd wave of the pandemic… My wife and daughter also love yoyr recipies.
You are a star…
Thanks
Thanks Saurabh, glad to hear that!
Can we make this dish a night ahead? Or does it lose flavour in the refrigerator
you can make it ahead, it will get quite thick so re-heat by adding some water
Can we use frozen methi? If so how much
same amount
I love anything malai, while my husband likes peas curries, so this was a great compromise. Love the flavor and being married to a South Indian I enjoy recipes with methi as it feels like a holiday 😉 Thank you for sharing!
Can we replace cashews with anything??
almonds?
Do the almonds need to be peeled or just with skin is okay?
if using almonds, you should peel them first. Soak in hot water for 15 minutes, then peel the skin and then use
How important is it to have khus khus? Is there a substitute for that? I would like to try the recipe but I am missing that ingredient. Thanks,
Rachna
skip 🙂
Tried this recipe. Tastes fantastic. Thanks for the recipe. I am from the south who likes to try north Indian recipes a lot. But when I see the recipes most of them look the same but the names are different. However, your blog gives a more authentic version of it. Can you post the recipe the recipe for paneer lababdar.
Thanks,
Roopa
The paste wasn’t blending – we had to add water. Did you add anything when doing?
I didn’t, a powerful blender should do it without water. But no harm if you had to a little water to blend.
Got it! Which blender did you use? We tried big and small ones (including a Blendtec) and it wasn’t quite working with this quantity. Thanks!
twister jar (that you can buy separately with blendtec) , you can twist the lid making it easy to blend everything like nut butters etc. too. You can see me use it in the video https://www.youtube.com/watch?v=mO8aBfBBZio
I made this today and as like all your recipes , this too came out excellent !! Thank you so much !!
glad to know 🙂
Thanks Manali, for sharing such a wonderfully delicious recipe. It tastes awesome!
I am glad to know
I can’t find fresh methi, can I used dried Methi?
for this recipe no, I would not recommend
Could this be made using frozen blanched methi?
should work
Can I use half and half cream here?
yes
What is the size of cup? I have seen different size cups in market. Is it same for all methi, matar, cream etc
US standard size cup, 1cup= 8 oz/240 ml
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.
Today I tried this recipe it is so easy to make and turned out to be very delicious
glad to know!
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
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.
Hi.
Can I substitute it with just paneer ?
substitute what?
Today i made it as per your instructions. Turned out very nice. And tastes good. Thanks Manali for easy receipy
Can i use almonds paste instead of cashews
should be okay
I prepared it today, substituted milk with coconut milk and skipped the cream… It still tastes just as good. Thanks for the recipe
Do we add salt ?
yes, just edited to add.
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? ???
not exactly sure what is wrong here? Is the masala spoiled?
Made it today! Our fav dish !
At what time you add salt in the dish??
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!
Looks good! But I am curious, at what point you add cardamom?
with the ginger-garlic, edited to add
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.
You are welcome, glad you enjoyed it! and yes we do grow methi in our backyard now, this is an old post so didn’t update it here 🙂
I know the normal conversion rate is 1/3 dry vs fresh but 1/3 c sounds like a lot. How much would you recommend using?
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!
Awesome!
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
Glad you liked it Amruta! 🙂
I made it today its looking yummy, i m waiting for the complements from my inlaws n husband. Thnx for the recipe dear.
Welcome Babita! Hope everyone liked it!
I dont get fresh methi either so gives me an idea to make palak matar malai
I made it yesterday ..almost same … All loved it and happy that my son had methi,which he generally dislikes and I want to have this again.
Oh my, this look SO good! I have to pin this to try!
thanks jessica! please give it a try and let me know 🙂
Wow this looks fantastic! I will be on the look out for fresh fenugreek leaves 🙂
Thanks Ashley! In US, I have seen these leaves only in the Indian grocery stores!
This dish looks delicious! I love how creamy the texture is. Gorgeous pictures, too!
thanks gayle, it is a rich and creamy dish! Too bad I don’t get fresh fenugreek leaves more often here in US!
My son used the frozen methi leaves and yet it turned out very delicious. Thank you for the recipe.