It is made in India especially during winters when fresh methi (fenugreek) is in season! It is mild in taste and is a great choice for festive occasions, gatherings, or when entertaining guests. This curry pairs well with Pratha, Naan, Tandoori roti, or plain rice! Learn to make Restaurant Style methi malai matar recipe in the comfort of your home!
About Methi Matar Malai
This recipe has 3 main components to it.
Methi (Fenugreek leaves)Matar (green peas)Malai (Cream)
That’s why this dish is called Methi Matar Malai. Rich, creamy, sweet, and very slightly bitter Methi Matar Malai is the dish if you are looking to make something for your special occasion, party, or festive meals. Methi is the main vegetable of this recipe and can be slightly bitter so they pair beautifully with sweet green peas and fresh cream in this recipe. Methi leaves are loaded with various minerals, vitamins, and anti-inflammatory compounds. It comes with many health benefits like Helps reduce cholesterol, reduce the risk of heart disease, beneficial for people with diabetes, and aids digestion. Besides, they are also widely popular in nursing mothers to help boost milk production. If you have kids or adults in the house, who don’t prefer to eat methi, then this Methi Malai Matar is your dish. Believe me, they won’t even realize that there is Methi in this dish. Since fresh fenugreek leaves are generally available in the winter season, it is the right season to prepare this curry and enjoy the flavor of the season. However, frozen green peas and frozen methis are easily available all through the year in Indian grocery stores, You can prepare it anytime you want to. This curry is white with green elements of leaves and peas in it which look so pretty. Some add turmeric to it which of course will change the color.
Why you will love this?
It is a flavorful and creamy restaurant style curryGets ready in under 30 minutesIt is mild, and not spicy, hence perfect kids friendly recipeVegetarian & gluten-freeApt for Festive mealsA great way to use MethiCan be doubled or tripled
Ingredients needed
Fresh Methi leaves (fenugreek leaves): The hero of this recipe is fresh methi. It gives the dish its main flavor. I would highly recommend not substituting the fresh leaves with dry (Kasuri methi).Green peas: adds protein and texture to the curry. I used frozen green peas here. You can most definitely use fresh green peas. You will need to cook them before using them in the recipe.Cashews: cashew makes the curry creamy and thick. You can also use almonds in place of cashews.Onion, Ginger, Garlic, and Green Chili: Use fresh onion, ginger garlic, and green chili. These are the base and provide the flavor to this curry since we don’t use a lot of spices. Adjust the number of chilies according to your spice level.Whole spices: Cumin seeds and green cardamom are the 2 whole spices used in this recipe. They both give flavor to the curry.Cream and milk: Milk and cream make this curry rich, creamy, and slightly sweet. If you are watching your calories or want to make this curry lighter for a weeknight dinner, you can reduce the amount of cream added to this recipe.Ghee: Ghee gives a nice aroma. You can use oil instead of ghee.Other spices: you will also need Garam masala and salt.
How to make this recipe? Step by step process
Clean and Chop the methi leaves finely. Keep it aside. For gravy Take all the gravy ingredients (cashew, onion, ginger, garlic, green chili, and cardamom) in the pan. Add 1 ½ cup of water and cook it for 10 minutes or until fully cooked over medium heat. (image 1 to 3) Once cooked, let the mixture cool down a bit. Take this mixture into a blender and grind it into a very smooth paste. Use more water if needed. (image 4 and 5) For curry Heat 1 tablespoon ghee in a pan. Add cumin seeds and let them crackle. (image 6 and 7) Add prepared onion cashew-based gravy. Cook it for a minute, stirring frequently. (image 8) Then add salt, chopped methi, green peas, and milk. Mix everything well, cover the pan, and let it cook for 5 to 6 minutes on medium heat. (image 9 to 13) Open the lid, add the cream, and garam masala. Stir well. Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes. (image 14 to 16) Finally, remove the lid, mix, and switch off the flame. Adjust the consistency according to your liking by adding some water. (image 17) Methi Matar Malai is ready. Serve it hot with Roti, Naan, and Paratha. Enjoy!!!
Notes and pro-tips
Clean and cut the methi leaves finely.This curry thickens as it sits so adjust using milk or water before serving.This dish tastes best with the ingredients shared but if you want to control or reduce the cream, cashews, and or calories, try the cornstarch slurry as a replacement. For cornstarch slurry – dissolve 1 teaspoon cornstarch in ¼ cup of water and add (in place of cream) on low heat it stirring continuously until the curry has thickened.
More Methi Recipes
Methi theplaMasala Methi MathriMethi Gota
Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
