Methi Matar Malai

Methi Matar Malai is an Indian curry made with fresh methi (fenugreek leaves), green peas simmered in a gravy made using onion, garlic, cashews, and a little milk cream. Tastes best with roti, paratha, or naan.

My childhood started with me disliking methi leaves — hard to believe now. I just couldn’t enjoy leafy greens back then.

It was my mother-in-law’s methi paratha, so flavorful, that finally got me to eat methi and slowly other greens too- bathua paratha, saag paneer, aloo methi, methi malai paneer, and palak chana dal.

This Methi matar malai is made with fresh methi leaves. I prefer to sort the leaves ahead of time. If you don't have fresh ones, you may use dry fenugreek leaves as well (also called kasoori methi).

The recipe uses a blend of soaked cashews and milk cream to make a rich creamy gravy that is mildly sweet too. I have used fresh peas from the winter as well.

Team this amazing methi recipe with a bread of your choice- roti, paratha, naan or poori.

Find More Indian recipes here: Indian breakfast, Indian lunch, Indian dinner.

Ingredients

See the recipe card for the exact measurements of the ingredients.

• Methi - Fresh methi leaves.
• Matar- Fresh peas. Can use frozen as well. Have lots of Matar- try making matar paneer.
• Cashews- soak cashews for a thick gravy
• Onion, Garlic, green chili.
• Cream from milk
• Ghee
• Spices- jeera, garam masala, red chili powder, amchoor and salt.

How To Make Methi Malai Matar

Step 1. Sort and chop Methi Leaves

I prefer sorting methi leaves a day before. You may sort and keep them dry in a newspaper. Chop methi, onion, green chili, grate garlic, and soak cashews while you prep.

In a heavy wok, heat ghee, add cumin, chopped onions, green chili and grated garlic. Once onions are transparent, add cashews and roast on slow flame.

Step 2. Make Cashew Paste

Let the sauteed onion cashew masala cool off. Blend it to make a smooth paste.

I prefer leaving some of the sauteed onions (¼th would be good) in the wok. Add the cashew paste along with cream from milk to cooked onions in the wok and saute on a low flame for 3-4minutes. You may add spices and salt as well.

Step 3. Add chopped and washed Methi leaves

Add water to the blender and mix well to get the paste stuck on the walls of the blender. Add this water to the cooked paste and cook for first boil.

Add washed and drained methi leaves to the thick cashew gravy. Methi will leave water. Let it cook for about 3- 4 minutes on a slow flame. Then add washed fresh peas and cook for about 3 minutes. I prefer cooking with a lid on.

Step 4. Serve it

The Methi Matar Malai is ready. Serve it with Naan, roti or poori!

Expert Tips

• Fresh Methi leaves can be sorted ahead of time. pick tender leaves. Wash them 2-3 times by soaking them in a large utensil and then transferring to a colander. Wash leaves in a colander under tap water.
• Let the washed leaves sit on the kitchen counter while you cook. They will drain excess water.
• Methi leaves water when cooked. It's normal. Let it cook for 4-5 minutes.
• Methi has a mild bitter taste, which is fine. If it tastes very bitter, soak it in salted water for 15 minutes and then use it after rinsing with fresh water.
• I prefer using fresh peas. They need no boiling as they are soft and mild sweet. If you are using frozen peas, you should ideally boil them for 15 minutes before using.

Recipe FAQs

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Methi Matar Malai

Methi Matar Malai is an Indian curry made with fresh methi (fenugreek leaves), green peas simmered in a gravy made using onion, garlic, cashews, and a little milk cream. Tastes best with roti, paratha, or naan.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course dinner, indian lunch, Indian main course, lunch

Cuisine Indian, north indian

Servings 5

Calories 278 kcal

Equipment

• 1 heavy wok
• 1 Blender making cashew paste
• 1 Colander washing and draining methi leaves

Ingredients

  

• 2.5 cups raw, sorted Methi (fenugreek leaves) Fresh methi leaves
• 1 cup Matar Fresh peas. Can use frozen as well.
• 1 tablespoon Cashews soak cashews for a thick gravy
• 2 small Onion Garlic, green chili.
• 1 tablespoon Cream from milk
• 1 tablespoon Ghee
• 1 small green chili- chopped adjust the heat
• 2 teaspoon grated fresh garlic
• 1 teaspoon jeera
• 1 teaspoon red chili powder adjust the heat
• 1 teaspoon garam masala,
• 1 teaspoon amchoor or lemon juice
• salt as per taste

Instructions

 

• How To Make Methi Malai Matar
• Step 1. Sort and chop Methi Leaves
• I prefer sorting methi leaves a day before. You may sort and keep them dry in a newspaper. Chop methi, onion, green chili, grate garlic, and soak cashews while you prep.
• In a heavy wok, heat ghee, add cumin, chopped onions, green chili and grated garlic. Once onions are transparent, add cashews and roast on slow flame.
• Step 2. Make Cashew Paste
• Let the sauteed onion cashew masala cool off. Blend it to make a smooth paste.
• I prefer leaving some of the sauteed onions (¼th would be good) in the wok. Add the cashew paste along with cream from milk to cooked onions in the wok and saute on a low flame for 3-4minutes. You may add spices and salt as well.
• Step 3. Add chopped and washed Methi leaves
• Add water to the blender and mix well to get the paste stuck on the walls of the blender. Add this water to the cooked paste and cook for first boil.
• Add washed and drained methi leaves to the thick cashew gravy. Methi will leave water. Let it cook for about 3- 4 minutes on a slow flame. Then add washed fresh peas and cook for about 3 minutes. I prefer cooking with a lid on.
• The Methi Matar Malai is ready. Serve it with Naan, roti or poori!

Notes

Fresh Methi leaves can be sorted ahead of time. pick tender leaves. Wash them 2-3 times by soaking them in a large utensil and then transferring to a colander. Wash leaves in a colander under tap water.

Let the washed leaves sit on the kitchen counter while you cook. They will drain excess water.

Methi leaves water when cooked. It's normal. Let it cook for 4-5 minutes.

Methi has a mild bitter taste, which is fine. If it tastes very bitter, soak it in salted water for 15 minutes and then use it after rinsing with fresh water.

I prefer using fresh peas. They need no boiling as they are soft and mild sweet. If you are using frozen peas, you should ideally boil them for 15 minutes before using.

Nutrition Facts
Serving size: 1 bowl
Servings: 5
Amount per serving
Calories	278
% Daily Value*
Total Fat 22.1g	28%
Saturated Fat 12.9g	65%
Cholesterol 52mg	17%
Sodium 477mg	21%
Total Carbohydrate 16g	6%
Dietary Fiber 3.3g	12%
Total Sugars 4.4g
Protein 5.7g
Vitamin D 0mcg	0%
Calcium 267mg	21%
Iron 2mg	13%
Potassium 245mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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