Methi Matar Malai
Updated: March 14, 2024, By Swasthi
Methi Matar Malai is fenugreek leaves and peas, cooked in a fragrant and creamy gravy. This North Indian dish is a winter special in the households and is also hugely popular in the dhabas & restaurants. My homemade version is super delicious, nutritious, flavor-packed and creamy! Serve Methi Matar Malai with any flatbreads like regular Roti, Tandoori Roti, Plain Paratha, Butter Naan, Bhakri, Plain Kulcha or with Basmati Rice.
About Methi Matar Malai
Methi is the Hindi word for fenugreek, matar for peas and malai for cream. Hence the name Methi Matar Malai. These 3 ingredients come together to make a rich and creamy curry that everyone loves. Above all, It is a kids-friendly and senior-friendly dish.
Fenugreek leaves are slightly bitter in taste. So to tone the bitter flavors, ingredients that can impart sweeter tones like – onion, cashews and tender peas are used. Lastly to enhance the texture and richness, cream is added.
You will come across many versions of Methi Matar Malai and in different colors – white, off-white, orange, red or brown gravy. The white and off-white are much more popular and standard in the households and restaurants. In the recent years, Innovative chefs have come up with a few variations which turn out in different colors & the gravy tastes much like Butter Masala.
In this post I share the popular version which has no tomatoes and yogurt. You can easily tweak this to your taste and preferences by adjusting the spices & cream. I have also shared how to make this without cream in the pro tips section.
Usually less amount of spices are used to acquire a lighter color & retain the pleasant flavors of methi, matar and malai. This dish is best, when the heat/spice level is kept low to medium, else the heat will mute the other flavors that are key to a Methi Matar Malai.
Photo Guide
How to Make Methi Matar Malai (Stepwise Photos)
I made 2x recipe, so you will find double the quantities in the pictures.
Preparation
1. Pluck 2 to 2½ cups leaves (50 grams) from the fenugreek stalks (125 grams). Add them to a large pot of water and rinse them 2 to 3 times. Drain the water completely and sprinkle 1 teaspoon salt. Gently spread the salt over the leaves and rest for 5 mins. Later rinse them once more & drain to a colander. This salt step is optional but will cut down the bitter taste from the leaves.
2. Meanwhile prepare the following:
- 1 cup yellow onion sliced (125 grams, or red onion but the gray turns out deeper in color)
- 1 green chili (chopped to 2 portions, omit for kids)
- ⅓ inch ginger – peel & slice (5 grams)
- 2 large garlic cloves – peel & slice (5 grams)
- 15 whole cashew nuts (30 grams, or use ¼ cup blanched almond flour)
- ½ teaspoon cumin seeds
- 2 small green cardamoms (or 1 large)
- ⅛ to ¼ teaspoon black pepper (cut down for low heat)
- ¾ inch cinnamon piece, optional ( or ½ inch cassia)
- 2 cloves (optional)
3. On a medium flame, heat 1 tablespoon oil in a pan. Add cumin, cinnamon, cardamom, black pepper and cloves. (be careful, they can splutter if the oil is too hot). When they begin to sizzle, add ginger & garlic.
4. Followed by onions and green chilies. Saute them for 6 mins until transparent. Add cashews and pour half cup water.
5. Cook covered until very soft, for 5 to 6 mins.
6. Cool down and remove the chilies for kids-friendly/ low heat option.
7. Transfer the onions (along with the leftover liquid in the pan), to a blender jar and blend to a super smooth puree.
8. Run a spoon and make sure the spices are ground well.
Optional – If you want to omit cream, you may add ⅓ to ½ cup milk and run the blender once more. Use pasteurized or raw milk that is boiled and cooled previously. Do not add raw milk here. I have not used milk here. If you want a step by step help for this part, take a look at this Malai chicken post.
Make the Gravy
9. Apart from the methi leaves you also need
- 1 tablespoon unsalted butter (not pictured)
- ½ heaped cup green peas (90 grams, frozen or boiled fresh peas)
- ⅓ teaspoon sea salt (may need more to adjust)
- ⅓ to ½ teaspoon Garam masala (start with less and adjust to your preference)
- ½ teaspoon coriander powder
- ¼ teaspoon fennel powder (optional, tones down the bitter flavors from methi)
10. Melt butter on a medium heat and add the methi leaves. Saute them for 4 to 5 mins.
11. Stir in the ground spices – garam masala, coriander, fennel and salt.
12. Add the peas and saute for 2 mins.
13. Transfer the onion cashew puree. Pour ⅓ to ½ cup water. Note that if you used milk while blending the puree, do not add water here.
14. Mix well to make a gravy, bring it to a gentle boil. Cover and cook on a medium heat for 5 mins, until the gravy turns thick.
15. This is the consistency we are looking for. Taste test at this stage to confirm your methi is cooked. Add more salt if you want or black pepper or the reserved chili to increase the heat. I don’t add sugar but if your dish tastes bitter, you may stir in little sugar.
16. Pour 2 to 3 tablespoons (or more) heavy cream and turn off the stove. Mix well.
Garnish with little cream. Serve Methi Matar Malai hot with regular Roti, Tandoori Roti, Butter Naan, Plain Kulcha or Basmati Rice.
Pro Tips
- In this recipe yellow onions, cashews, cinnamon and fennel seeds impart natural sweetness to this dish. So I don’t use sugar. However if your methi is very bitter, you may add half tsp sugar along with salt.
- If you want you may reduce the amount of methi leaves to 1.5 to 2 cups. The methi leaves we get in Singapore don’t taste bitter, so I love adding more methi as mentioned in the recipe 2½ cups.
- I use yellow onions here for a sweeter flavor and lighter color. If you use red onions, you gravy turns brown but it will still taste good.
- If you want to keep your gravy white, avoid adding any whole and ground spices till the time you finish the dish. Sprinkle only garam masala at the last stage while adding cream.
- This recipe uses lower amounts of cream and you can omit that completely by blending your onion cashews with milk, avoid adding water to the gravy.
- I love adding a black cardamom to the butter before adding methi. Don’t double for 2x and 3x.
Recipe Card
Methi Matar Malai Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
To Saute & Puree
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 2 small (or 1 large) green cardamoms
- ⅛ to ¼ teaspoon black pepper corn (cut down for low heat)
- ¾ inch cinnamon piece (optional, or ½ inch cassia)
- 2 cloves (optional)
- ⅓ inch (5 grams) ginger sliced
- 2 (5 grams) large garlic cloves sliced
- 1 green chili (chopped to 2 portions, omit for kids)
- 1 cup (125 grams) yellow onion sliced
- 15 (30 grams) cashews
- ½ cup (120 ml) water to cook onions
To make Malai Gravy
- 1 tablespoon butter
- 2 to 2½ cups (50 grams) methi leaves (weigh/measure, rinse & chop)
- ½ cup (90 grams) green peas (heaped cup, frozen or boiled fresh peas)
- ⅓ teaspoon sea salt (+ more, adjust to taste)
- ½ teaspoon coriander powder
- ¼ teaspoon fennel powder (optional)
- ⅓ to ½ teaspoon Garam masala (or use as per your preference)
- ⅓ to ½ cup water (or use milk to omit cream, read notes)
- 2 to 3 tablespoons heavy cream (read notes to omit, use more if you want)
Instructions
Preparation
- Heat oil in a pan and add the whole spices – cumin, cinnamon, cardamom, black pepper and cloves. (be careful as they can splutter)
- When they begin to sizzle, add green chilies, ginger, garlic & onions. Saute them for 6 mins until transparent. Add cashews and pour water. Cook covered until very soft, for 5 to 6 mins.
- Cool down and remove the chilies (for kids-friendly/ low heat option). Transfer to a blender jar and blend to a super smooth puree.
How to Make Methi Matar Malai
- Meanwhile, on a medium heat, melt butter in the same pan and add methi leaves. Saute for 4 to 5 mins until wilted.
- Stir in the garam masala, fennel, salt and coriander powder. Add the green peas and saute for 2 mins.
- Transfer the onion cashew puree and pour water. Mix well and bring it to a gentle boil. Cook covered on a medium heat for 5 mins, until thick.
- Taste test and adjust salt, pepper or add back the green chilies for extra heat. Stir in heavy cream or fresh cream and turn off. Serve with Tandoori Roti, Naan, Roti or with Basmati rice.
Notes
- This recipe uses lower amounts of cream and you can omit that completely by blending your onion cashews with milk and avoid adding water to the gravy.
- If your methi is very bitter, you may stir in half a tsp of sugar along with salt. I don’t add.
- For 2x and 3x, add water with caution. I use only 3/4 cup for 2x.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
Iโm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโs Recipes will assist you to enhance your cooking skills. More about me
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Comments
I have made methi matar malai many times before but it never tasted this good. The gravy is so delicious that I have used it for many other dishes. I can’t eat tomatoes so this is the only way I can enjoy my curries. I make a large batch of the onion cashew paste and store it in the refrigerator for a week. Add whatever comes to my mind like vegetables, paneer, palak, methi and even oven baked chicken tikka. Thank you for sharing this because it has been very helpful to me.
Got perfect consistency and taste
This recipe turned out excellent and better than expected. I can’t consume milk so used coconut milk and omitted the cream. Delicious!
That’s really nice to know Aditi. Thank you for trying and writing back to us.
Hi Swasthi
We are looking forward to trying this. The children are not fond of peas, can we increase the quantity of methi and just do methi or would there be any other vegetable one could add instead of peas. THank you
Hi Bkg,
Sorry for the delay. I was travelling so missed replying. You can just do methi and omit peas. Good substitutes for peas are broccoli, cauliflower or frozen edamame beans. If using broccoli or cauliflower, saute on a high heat for 4 to 5 mins. Hope your children enjoy the dish!
I am growing a lot of fenugreek in my backyard and always look for recipes using them. This methi matar malai is so good and can’t stop making this often. Thank you for the amazing recipes
Made this last evening and it was delicious. Didn’t have enough methi so used a handful of spinach. Thank you for the healthy recipe
Glad you like it Sana.Thank you
Iโve been trying a lot of your recipes and this is absolutley delicious! Thankyou!
Welcome Lisa. Glad you like it. Thank you
Thank you. This turned out amazing & so healthy.
Happy to read that Lakshmi. Thank you
Hi Swasthi,
I have tried many of your healthy version of curry recipes. They all turned out very delicious and my family loves it too! Thank you for sending new healthy recipes!?
Hello Maya,
You are welcome and thanks for trying out the recipes! Hope you give this a try!
Hi Swasthi
Is it possible to use dry methi leaves in your recipe?
Ted
Hi Ted,
The flavors won’t be the same but 1/4 cup should work in this recipe. However I have not tried it. If you try cut down the amount of water.
Hi Swasti
Can you use dried Fenugreek leaves?
Thanks
Dave
Hi David,
I have not tried it with dried leaves but 1/4 cup should work. Cut down the liquid if you try out.
You are my favorite and I love your recipes. Going to try this tonight. I am sure it turns out delicious like your other recipes. Thank you for sending them
Thank you so much Hema for the kind words! You are most welcome!
Hi Swasthi. Can I substitute dried methi if I struggle to get fresh locally? And if so how much dried should I use instead? Kindest regards Mark
Hi Mark,
2 cups fresh leaves equals ยผ cup dried. This works with lentils, potatoes, sweet potatoes or in any saucy Indian dishes. I haven’t tried in this recipe but it should work. You may need to cut down the liquid. Hope you like it & thank you
Thank you Swasthi. Iโll try to find fresh methi first. Kind regards
Delicious!
First time I tried it was in Himachal Pradesh,
Thank you Nalini