Methi Matar Malai (also spelled Methi Mutter Malai) is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Smooth, creamy, and rich, this recipe is a surefire winner with kids and adults alike. Try making this tasty curry recipe today – you’re sure to love it.
Table of Contents
About Methi Matar Malai
If you need a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (green peas) and malai (cream) are a killer combination. This recipe is so good, it will even beat the matar methi malai served in restaurants!
This recipe for methi mutter malai can be made in flat 30 to 35 minutes. Thus making it a perfect comfort food dinner on a chaotic weeknight.
This mild recipe is good for kids too – especially if you want to feed them fenugreek. There is no bitterness at all! In fact, this yummy curry is on the sweeter side due to the cream, onions and cashews.
Both fenugreek leaves and its seeds have a lot of health benefits. So be sure to include them in your meals.
Looking for more popular Methi Recipes on blog? Check out some of my favorites:
This recipe inspired from Asha Khatau’s cookbook Epicure’s Vegetarian Cuisines of India has always been a hit at home! Every single time I make it, I am amazed at how good it tastes.
I also love that it is an easily scalable recipe – if you’re cooking for a crowd, feel free to double or triple it! As written, this methi matar malai recipe will make about 4 servings with roti.
As with most Indian curries, methi mutter malai goes well with Indian flatbreads like Naan, Paratha, Chapati or Tandoori Roti. It also goes well with plain boiled basmati rice or Jeera Rice.
Make this simple, comforting fenugreek and green pea curry tonight – you’ll be so glad that you did!
How to make Methi Matar Malai
Make Onion Cashew Paste
1. In a grinder or blender jar, add 1 teaspoon of cumin seeds.
2. Add ⅓ cup chopped onions.
3. Add ¼ cup cashews.
4. Next add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon green chilies.
5. Grind to a smooth and fine paste. If the blades are having difficulty turning, then you can add a tablespoon or two of water while grinding.
Sauté Onion Paste
6. Heat 2 tablespoons of ghee or a neutral flavored oil in a pan or kadai until shimmer. Add the paste to the heated pan.
7. Sauté the paste, stirring often.
8. Sauté till you see the oil releasing and the paste leaves the sides of the pan. You don’t have to brown the paste.
Stir often to ensure that the paste does not stick to the pan. If it does stick, then add some water.
To see the sautéing process in action, check out the video above.
Sauté Methi (Fenugreek Leaves)
9. Add 1 cup chopped fenugreek leaves (methi).
Prep the leaves ahead before you begin the cooking by first rinsing them thoroughly in water 3 to 4 times. Draining all the water, then chop the leaves and set aside.
10: Mix well and sauté for 2 to 3 minutes on low heat.
Add Water or Green Peas Stock
11. Next, add ½ cup water or the green peas stock (the water in which the green peas were cooked) in two parts. You can add either of these liquids as required.
12. Mix very well.
13. Simmer the gravy for 3 to 4 mins.
Make Methi Mutter Malai
14: Next, add ½ cup boiled matar (green peas).
Though fresh green peas taste best, you can use frozen peas too. To cook green peas, just add them in enough water and boil till the peas are done. Do not throw away the water. Use the green peas stock instead of water for even more flavor!
15. Now add ½ cup light cream or low-fat cream. If using homemade malai, then mix chilled malai with a whisk or in a small blender till smooth.
TIP: For heavy or whipping cream, add only ¼ cup.
16. Mix very well.
17. Simmer methi malai mutter curry for 5 to 6 minutes, stirring at intervals. If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly.
18. Lastly, add ½ teaspoon each of sugar and salt. Mix again and simmer for a minute. Add more or less sugar to taste, or skip it altogether.
At this step, optionally you can sprinkle 2 to 3 pinches of Garam Masala Powder.
19. Methi mutter malai is now ready to serve. How easy was that?
20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with Indian flatbreads like naan, paratha, or chapati. It also goes well with plain steamed basmati rice or saffron rice or jeera rice.
Methi Mutter Malai FAQs
Yes, you can! Feel free to use coconut cream instead of malai, or make it using almond paste or almond meal instead. Note that with coconut cream, the taste and flavor will be of coconut.
Yep! In basically any Indian recipe, you can replace cashews with almonds. Be sure to blanch them first and remove their skins for the best results.
Try swapping in 1 to 2 tablespoons of melon seeds (magaz) or 2 teaspoons of poppy seeds (khus khus) for the cashews!
Indeed you can. Simply use 1.5 to 2 tablespoons of dried fenugreek leaves in place of the fresh leaves.
Just skip onion and garlic and make a paste of green chilies, ginger, cashews and cumin seeds. Heat the oil and add a pinch of asafoetida before adding the spice paste. From there, the rest of the recipe remains the same!
Sprinkle some salt on the chopped fenugreek leaves and let them sit for 15 to 20 minutes, then squeeze them before using.
Absolutely!
Yes, though the flavour will be slightly different. Use ½ cup grated khoya in place of the cream.
I don’t suggest you use curd in this recipe, as it will give the curry a sour taste. Use cream, or substitute ½ cup mawa or khoya instead.
More Indian Curries To Try!
Paneer Recipes
Paneer Recipes
Paneer Recipes
Okra Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Methi Matar Malai | Creamy Methi Malai Matar
Ingredients
For the paste
- ⅓ cup chopped onions or 1 medium-sized onion
- ¼ cup cashews – whole cashews
- 1 teaspoon cumin seeds
- 1 teaspoon chopped garlic or 4 to 5 medium-sized garlic cloves
- 1 teaspoon chopped ginger or 1 inch ginger
- 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies
Other ingredients
- 2 tablespoons oil or ghee
- 1 cup chopped fenugreek leaves (methi leaves)
- ½ cup water or the stock/water of boiled green peas – add as required
- ½ cup green peas – boiled or steamed
- ½ cup light cream or low-fat cream, check notes below for whipping or heavy cream
- ½ teaspoon sugar or add as required
- salt as required
For garnish
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- 1 to 2 tablespoons green peas boiled or steamed – optional
Instructions
Preparing the ground paste
- In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
- Blend or grind to a smooth paste withput adding any water.
- If you are not able to blend, then you can add 1 to 2 tablespoons of water.
- For cooking the green peas, you can either boil them in a pan with 1.5 cups water for 7 to 8 minutes until tender or steam them in an Instant pot for 3 to 5 minutes adding about 1 to 1.25 cups water in the steel insert.
- You can also boil the green peas in a stove-top pressure cooker for 5 to 6 minutes. Reserve ½ cup of the cooked water if you have boiled the peas.
Sautéing ground paste
- Heat ghee (clarified butter) or oil in a pan or kadai.
- When the ghee melts or becomes lightly hot, add the ground paste.
- Sauté the paste for 6 to 7 minutes on a low heat until you see the fat separating from the sides.
- Stir often when sautéing so that the paste does not stick to the pan. You should see fat releasing from the sides and the paste will also have a nice aroma.
- You will see the paste coming together and becoming glossy. Do not brown the paste.
- If the ground paste sticks to the pan or gets browned add a few splashes of water. Mix, deglaze and continue to sauté.
Making methi matar malai
- Add in the chopped fenugreek leaves and sauté further for 2 to 3 minutes.
- Then add ½ cup water or the stock/water in which the green peas were cooked in two parts. Mix thoroughly and simmer the gravy for 3 to 4 minutes. Stir at intervals.
- Add the boiled peas and cream.
- Simmer the gravy for 5 to 6 minutes on a low heat.
- Finally add the sugar and salt. Mix again. At this step, you can opt to sprinkle 2 to 3 pinches of garam masala powder.
- Garnish with coriander leaves and serve methi matar malai hot or warm with naan, paratha or roti.
Video
Nutrition Info (Approximate Values)
This methi matar malai recipe from the blog archives first published in February 2012 has been republished and updated on 19 January 2022.
Sir….i want to download ur ap….will u plz tell is it available in play store…..by name?
Vaishali, the app is no longer available. we have deleted it.
Hi Dassana ,,,,,your recipies are always a hit ,,,tried methi matar malai and it was a hit too,,,I used almond instead of cashews still it tasted delicious ,,,,thank you for all recipies ,,,as there are still many recipies which I tried but forgot to write comment on it,,,,but really if i want any recipies I can just open your blog and without any second thought try your recipies it’s that good and reliable
Thanks Kavita for your positive feedback on recipes and the trust you have on them. Glad to read your positive comment.
Very true recipe.. ..taste is too good.. .
thanks minal jain. glad you liked the methi matar malai recipe.
Hi dassana
I want to try this recipe. So instead of Malai. Can i use almond paste and make it vegan.
yes you can use almond paste or almond powder (almond meal).
seems to be very delicious. will try this soon
Raghav, yes it taste very good.
Hi Dassana, First of all, a big big thanks for creating vegrecipesofindia. It has helped me be a better and confident cook. It helps us expatriates to recreate the flavors we get in India. I even have an app installed now and browse it every weekend for my meal planning. Thanks a lot. Secondly, can I use frozen methi for this dish? If yes, how much? Should I thaw it?
thanks for this lovely comment aakriti. glad 🙂 you can use frozen methi. use the same amount as mentioned in the recipe. i have never used frozen methi, so i do not know how it looks. yes do thaw and then use.
Hi Chef, I am a big fan of yours and have tried many recipes. I have tried complimenting you every time I tried your recipe , however, it never got updated due to some technical error. Hope it gets posted this time. I have a question, what can be a replacement for cashews? I don’t have enough cashews as I am making achari paneer and methi matar malai. I have guest coming in for dinner today. Hope to hear from you asap as its a bit urgent. Thanks a lot for all your recipes. I don’t have count of how many recipes I have tried from your blog. Stay blessed????
thanks a lot shraddha. you can use almonds instead of cashews. in any recipe you can replace cashews with almonds. you can even little magaz (melon seeds) along with almonds for replacing cashews. sorry could not reply you earlier, but i hope i have managed to solve your query for future.
Hi…I always follow ur recipe..my husband don’t like meethi..the only dish he likes is meethi malai mutter..which he had in restaurant. .He told me if u really want me to eat meethi thn make this for me..I searched in your blog and found it..nd it turned out to b really amazing…my husband said I never had sucha tasty meethi malai mutter. ..its far better thn restaurant. ..I just added one thing in the recipe I gave coal smoke at the end..tat was my hubby suggestion and it really taste awesome..yummy
Thank you for sharing such a wonderful recipes..Gid bless you
Welcome Nazia. Glad to know this. Thanks for sharing your positive feedback. I usually give charcoal flavor in restaurant style recipes like dal tadka, dal makhani, palak paneer etc. it does add flavor to the dish.
Hello. Is it possible to replace green methi with dried ones? In my country I cannot find green leaves, only dried package. If yes, when should I add them in the recipe?
you can use dried methi leaves in this recipe – about 1.5 tablespoons. just follow the recipe and add dry methi leaves instead of fresh methi leaves.
I tried this recipe last week and it came out really really very delicious. I sent a pic of it to one my what’s app groups and shared your blog with three of my friends. Last month I had tried paneer lababdaar and that also came out very nice.
My husband is very foody and he is very particular about the taste of almost everything that he eats be it Indian, Italian, Mexican or whatever. He is fond of trying different cuisines. I had been checking out and trying a lot of recipes from this blog and must compliment Dassana Amit for sharing almost all sorts of recipes which always came out to be nice and yummy. They are easy, delicious and very well explained and elaborated.
Thank you very much for sharing all these recipes. Keep up the good work! I had been thinking of writing a comment for a long time to commend you and your website but didn’t get chance.
Can you please share some pasta recipes and also some easy and healthy recipes to carry for lunch to the office?
Thanks Jyoti for sharing this positive feedback on recipes. Glad to know that they are helping you. I will try to add some more pasta recipes. There are some more already posted on the website. Will try to add more healthy recipes.
Very nice recipe.love all of your recipes..Made.me learn cooking 🙂
Thanks Ankit
Hi,
Tried it today…
It was tooo yummy.. easy to cook!!
Thanks for this yummy recipe ????????
Welcome Swati. Glad to read your positive feedback.
Wow, tried it today, it was yumm!!!
Thanks Manjiri
hi there,
i am a frequent follower of your food blog. I had a question, how many ppl does this recipe (Methi Malai Mattar) serve?
I need to make if for 30 ppl.
thank you
its for 6 to 7 servings with rotis. also depends if the methi matar malai is served with rice or rotis. you can easily increase the recipe proportionately for 30 people.
This is my “go to” website for Indian recipes and you’ve really improved my cooking!
I just made the palak paneer from your recipe. Love love love it!!!
My daughter has gone from eating 2 chapatis (also your recipe) in one meal to 10!!! I might have to start limiting her chapatis 😀
I have been looking for this recipe for some time and now that I’ve found it, I’ll definitely try it.
Many many thanks
Welcome Joyce. Glad to know this. Thanks for sharing this awesome feedback.