Methi Matar Malai Recipe (Creamy & Rich)

methi matar malai in a white bowl with a light blue rim, garnished with a few peas.

4.89 from 80 votes

Methi Matar Malai Recipe (Creamy & Rich)

Methi Matar Malai recipe is a rich and delicious North Indian curry made with fenugreek leaves, green peas, cream, onions, cashews and spices. Smooth and creamy this flavorful recipe is a surefire winner with kids and adults alike.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: North Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 203kcal

Author: Dassana Amit

Ingredients

For the curry paste

⅓ cup onions - chopped
¼ cup cashews - whole cashews
1 teaspoon cumin seeds
1 teaspoon garlic - chopped
1 teaspoon ginger - chopped
1 teaspoon green chilies - chopped, can add serrano peppers instead

Other ingredients

2 tablespoons oil or ghee
1 cup fenugreek leaves - chopped, (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 point no 5 in notes below for whipping or heavy cream
½ teaspoon sugar or add as required
salt as required

For garnish

1 to 2 tablespoons coriander leaves - chopped, (cilantro)
1 to 2 tablespoons green peas - boiled or steamed, optional

US Customary - Metric

Instructions

Preparation

Begin by preparing the ingredients. First rinse the fenugreek leaves thoroughly in water. Drain the water completely and then chop the leaves.
Meanwhile cook the green peas. Though fresh green peas taste best, you can use frozen peas too.
Rinse them a few times in water. To cook green peas in a small pan, just add them in about 1½ cups water or as needed. Boil for 7 to 8 minutes or until the peas are softened and tender.
Once the peas are softened, strain them. At this point you could reserve about ½ cup of the green peas cooked water, if you prefer.
For garnish, opt to set aside about 1 to 2 tablespoon of the cooked green peas.
You could also steam the green peas in a 6 quart 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 2 litre stove-top pressure cooker for 5 to 6 minutes adding water as required. The water should cover the green peas completely.
Reserve ½ cup of the cooked water if you have boiled the peas.
In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
Blend or grind to a fine and smooth paste without adding any water.
If your blender or grinder is not able blend or grind effectively, then you can add 1 to 2 tablespoons of water to the ingredients and continue to blend or grind to a fine paste.

Sautéing Curry 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 to medium-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.
First add ¼ cup water or green peas stock and mix thoroughly. Next add the remaining ¼ cup and mix again.
Simmer the gravy for 3 to 4 minutes. Stir at intervals.
Add the boiled peas and cream. Stir and mix to combine.
Continue to simmer the gravy for 5 to 6 minutes on a low heat.
If the consistency appears to be too thick, add some water to thin it slightly.
Finally add the sugar, salt and mix again. At this step, you can opt to sprinkle 2 to 3 pinches of garam masala powder.
Feel free to adjust the salt and sugar according to your taste.
If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly.
Garnish with chopped coriander leaves and serve Methi Matar Malai hot or warm with naan, paratha or roti.

Video

Notes

If the fenugreek leaves are too bitter, chop the leaves and take them in a bowl. Sprinkle some salt and mix very well. Set aside to rest for 15 minutes. Later, squeeze the leaves in your palms to extract the bitter juices. Rinse them again if needed.
You can add either fresh green peas or frozen green peas. Make sure to boil or steam the green peas before you add to the curry.
If using homemade malai, refrigerate about ¼ cup of clotted cream or malai first. Then, whip till it turns smooth and soft. Don’t add warm malai (or clotted cream) straightaway from the milk or without whipping it as this won’t give you a good creamy texture. I used packaged light cream but you can get the same results with fresh malai.
You don’t need to whip or beat the cream, if you are using packaged cream.
* When you include whipping or heavy cream in the recipe, then add ¼ cup of either. Adjust the consistency, by adding some water if needed.
For a vegan recipe, feel free to use coconut cream instead of malai, or make the dish using almond paste or almond flour. With coconut cream, there’ll be a coconuty flavor in the dish.
To make a Jain Methi Matar Malai, 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 (hing) before adding the spice paste. From there, the rest of the recipe remains the same.

Nutrition