Easy Methi Matar Malai Recipe

Methi Matar Malai is a very popular North Indian curry dish. This rich and flavorful curry is a winter specialty dish especially when fresh methi is in season. Methi leaves known as Fresh fenugreek leaves are bitter in taste but combines and complement very well when cooked with sweet Matar (Green peas), creamy onion-tomato-cashew gravy and some whole spices.

My family loves any recipe made with fresh methi despite of its slight bitter taste. Methi Thepla and Methi Peanut Curry are few to mention. If you are methi fan just like, do give these recipe a try. Not only methi have unique taste but it’s really healthy too. Methi is high is soluble fiber, helps lowering cholesterol and blood sugar. For diabetics even having dry methi seeds or soaked methi water is very beneficial.

This recipe is prepared in a very traditional way and contain milk and other dairy products. But you can easily make it vegan by not adding milk, ghee and cream mentioned to prepare this recipe. To make it equally yummy I used cashew cream, will be sharing detailed vegan version of Methi Matar Malai recipe soon…so stay tuned!

This recipe a perfect combination of rich, bitter, sweet and creamy curry recipe! Do give it a try and share your views in comment section below. Serve hot and enjoy with Indian bread- Naan, Roti, Kulcha or with steamed rice. Click here for more Indian Curry recipes and Methi recipes.

Step by Step Instructions with Photos

Make Gravy

1. Roughly chop onion, tomato, chili, garlic and ginger. get ready with whole spices.
2. Heat 2 Tbsp. oil in a pan and add cumin seeds, clove, cardamom and cinnamon.
3. When cumin seed starts sizzling add roughly chopped onions, chili, garlic, ginger and sauté on medium flame for 1-2 minutes till the onion starts turns translucent and just starts to brown.
4. Add tomatoes and sauté till tomatoes are broken and gooey.
5. Cool down and place the mixture to a blender. Add soaked cashews and 2-3 Tbsp. of milk or water and grind it to a smooth paste. Keep aside

For Methi-Matar-Malai

1. Soak Methi leaves in a big bowl of warm water, drain, chop and keep aside
2. Finely chop onion and keep aside. Parboils green peas and keep aside.
3. Heat 2 Tbsp. of butter in pan; add chopped onion and sauté till onion turn golden brown.
4. Add pureed onion tomato paste and sauté on a medium flame for 5 minutes, while stirring occasionally. 
5. Add turmeric power, garam masala, fenugreek leaves, salt and sauté for another 1 minute
6. Add chopped Methi leaves, mix well and sauté for 1 minute.
7. Add boiled peas and a pinch of sugar and mix well.  Sugar helps retaining green color of vegetable. Cover and cook for 2 minutes.
8. Add cream and adjust the seasoning, mix well and turn off the flame, once curry began to simmer and all flavors come together.
9. Garnish with fresh cream and dry fenugreek leaves and serve hot with Naan, Roti or kulcha.

Recipe Card

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Easy Methi Matar Malai Recipe

Author: Rekha Nahata Cooking Method: Sautéing Cuisine: Indian, Punjabi Courses: Curry & Daal Recipe Keys: D Delicious H Homemade

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 4 Best Season: Winter

Description

Methi Matter Malai is an aromatic and flavorful Indian curry. Matar (Green peas) when cooked with Malai (Cream) definitely serves you an irresistible dish on your table. 

Ingredients

Servings

For the Gravy

• 2 Tbsp. Oil
• 1 Tsp. Cumin seeds/jeera
• 2 pc Cloves
• 2 pc Cardamom green
• 1 inch Cinnamon stick
• 1 large Onion (roughly chopped)
• 1 medium Tomato (roughly chopped)
• 1 inch Ginger
• 3-4 pc Garlic gloves
• 2 pc Green chili
• ¼ cup Cashew nuts (soaked in water for 3-4 hours)
• 2-3 Tbsp. Milk/water (for grinding)

For Methi-Matar-Malai

• 2 Tbsp. Ghee/clarified butter
• ½ cup Onion (finley chopped)
• ½ Tsp. Turmeric powder
• 1 Tsp. Garam masala
• 1 Tbsp. Kasuri methi/dried fenugreek leaves(optional)
• 2 cups Fresh methi leaves/fenugreek leaves (cleaned & finely chopped)
• 1 cup Green peas (boiled)
• 1 pinch Sugar
• salt to taste
• ¼ cup Fresh Cream

Instructions

Make Gravy

1. Roughly chop onion, tomato, chili, garlic and ginger. get ready with whole spices.

2. Heat 2 Tbsp. oil in a pan and add cumin seeds, clove, cardamom and cinnamon.

3. When cumin seed starts sizzling add roughly chopped onions, chili, garlic, ginger and sauté on medium flame for 1-2 minutes till the onion starts turns translucent and just starts to brown.

   Add tomatoes and sauté till tomatoes are broken and gooey.

4. Cool down and place the mixture to a blender. Add soaked cashews and 2-3 Tbsp. of milk or water and grind it to a smooth paste. Keep aside

For Methi-Matar-Malai

1. Soak Methi leaves in a big bowl of warm water, drain, chop and keep aside.

2. Finely chop onion and keep aside. Parboils green peas and keep aside.

3. Heat 2 Tbsp. of butter in pan; add chopped onion and sauté till onion turn golden brown.

4. Add pureed onion tomato paste and sauté on a medium flame for 5 minutes, while stirring occasionally. 

5. Add turmeric power, garam masala, fenugreek leaves, salt and sauté for another 1 minute.

6. Add chopped Methi leaves, mix well and sauté for 1 minute.

7. Add boiled peas and a pinch of sugar and mix well.  Sugar helps retaining green color of vegetable. Cover and cook for 2 minutes.

8. Add cream and adjust the seasoning, mix well and turn off the flame, once curry began to simmer and all flavors come together.

9. Serve hot with Naan, Roti or kulcha.

Note

• Kashuri methi gives nice taste and flavor. It's optional omit if you don’t have.
• You can use whole milk replacing cream. If using milk you may have to cook for longer time.
• Always turn flame on low while adding cream or milk. It may curdle up on high flame.

Keywords: Delicious, Homemade, Curry