Methi Matar Malai is a creamy, healthy and utterly delicious curry made with greens like fenugreek leaves (methi) and peas (matar). Freshly whipped Cream (malai) gives rich and luscious texture to this curry. I make it often to incorporate goodness of greens in my toddler’s meal. Bitterness of fenugreek and little sweetness of peas get balanced with addition of cream thus making it scrumptious.

The dish is said to be originated from Punjab region of India. Hence It is very popular among North Indians. The curry is usually served with bread (naan/ paratha/roti) or rice. It is milder and bit sweet in taste. The recipe is fairly simple. To make it vegan, you can skip cream.

Check out my other curry recipes here: https://ahappytreat.com/category/food/curries/

The recipe has lot of health benefits of Below is my take on this flavorful recipe. I have shared step by step recipe as well as few tips and tricks.

Step by Step Recipe of Methi Matar Malai:

  • We need below ingredients to make this curry. Apart from what is shown in the picture, we need oil, butter, red chili powder, garam masala, sugar, salt and bay leaf.
  • Soak cashews and warm water for 15 minutes. In a pan, add little bit of oil. Once hot, add chopped onion. Saute. Add ginger garlic paste and cook.
  • Now add chopped tomatoes and soaked cashews. Cook for 5 minutes. Switch off the flame and let it cool.
  • Blend into a smooth puree.
  • In a pan, add little oil, butter. Add in cumin and bay leaf.
  • Now add onion tomato puree and cook. Once cooked, add salt, sugar and red chili powder.
  • Now add peas and finely chopped methi. Mix well.
  • Cook for 5-7 minutes then add garam masala and mix well.
  • Once cooked well, pour cream and mix everything well. Cook for another 5 minutes. Add little bit of water if required to adjust consistency.
  • Garnish with coriander and serve hot.

Enjoy with roti or paratha.

Print
Methi Matar Malai
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Methi Matar Malai is a rich creamy curry made with greens like peas and fenugreek leaves.

Course: Main Course
Cuisine: Indian
Servings: 2 people
Ingredients
  • 1 cup Green Peas
  • 1 cup Fenugreek Leaves (Methi) finely chopped
  • 2 cups Whipped Cream
  • 1 Bay leaf
  • 1 tsp Oil
  • 1 tbsp Butter
  • 1/8 tsp Cumin seeds
  • 1 tsp Ginger Garlic Paste
  • 1/4 tsp Red chili powder
  • 1 tsp Sugar
  • 1-2 tsp Garam Masala
  • Salt
  • 1 Onion finely chopped
  • 2 Tomatoes finely chopped
How-To

  1. In a pan, add finely chopped onion and ginger garlic paste. Saute for couple of minutes. Then add chopped tomatoes and soaked cashews. Cook.

  2. Blend everything into a smooth puree.

  3. In a pan, add oil and butter. Add little cumin seeds, bay leaf and puree.

  4. Add salt, sugar and red chilli powder. Cook for 5-7 minutes.

  5. Once cooked, add fenugreek leaves and peas. Mix well and cook again for 5-7 minutes.

  6. Add garam masala and mix well. Pour cream and and mix. Cook again for couple of minutes.

  7. Garnish with coriander and serve hot.

Notes:

  • If fresh methi leaves are not available, you can also use frozen leaves or kasuri methi.
  • Addition of cream is completely optional. To make it vegan, skip cream. To make it milder, add more cream.
  • If green peas are not in season, frozen peas can be used.
  • Cream adds gravy base to the curry thus add water only if necessary.

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