The Methi Matar Malai Recipe is a delicious Indian vegetarian dish that combines tender green peas, and aromatic fenugreek leaves, or methi, in a rich and creamy sauce. This delightful dish is originated from northern region of India and is popular among both vegetarians and non-vegetarians.
This dish has a wonderful combination of spices and a creamy texture that makes it a standout option for any dinner table. The combination of methi leaves (fenugreek), green peas, and cream gives a distinct flavor that is both savory and versatile. Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to impress your taste buds and those of your guests.
Methi leaves or methi saag is a popular vegetable mostly available during winter months or grown in cold weather. It has lot of health benefits including antioxidant, good for heart and digestive system, controls diabetes, etc.
We prepare varieties of dishes such as methi sabzi, methi thepla, methi paratha, aloo methi, methi matar malai, methi malai matar paneer, methi malai paneer and the list goes on.
Fenugreek Leaves: Fenugreek aka methi leaves are used in this recipe. Methi saag has a lovely aroma and therefore, I always prefer to use fresh methi leaves instead of dry leaves for this dish. I always add tender stems in addition to the leaves but never thick stems, as they might not cook properly.
Green Peas: Methi matar malai recipe calls for green peas. You can either use fresh peas or frozen peas. When green peas are in season, I prefer to use them for the enhanced flavor of the curry.
Cream: Methi leaves have slightly bitter flavor. Addition of heavy cream provides sweetness to the curry. It also gives a nice texture to the gravy.
Onion, Ginger & Garlic: They are used to prepare the base of this curry. Always use fresh ingredients.
Cashew & Poppy Seeds: Both cashew and poppy seeds (khus khus) enhance the flavor of the gravy and make the curry creamier.
Others: Bay leaf, Salt, Sugar, Garam Masala Powder, Oil, Ghee, Green Chilli, etc.
How to make Methi Matar Malai
Follow the below instructions to make Restaurant style Methi Matar Malai at home. Remove the leaves from the stems and later chop them. Wash the methi leaves thoroughly under running water and set aside.
Meanwhile, I have boiled the fresh green peas for few minutes and later drained the water and kept aside. You can also use frozen peas for this recipe. Soak the frozen peas in warm water for 10 minutes. Drain the water before adding the peas in the curry.
I prefer to sauté the methi leaves before adding them into the curry. Hence, heat 1 tablespoon oil in a pan and sauté methi leaves for a few minutes, then set aside.
Next, heat 1 tablespoon oil and cook chopped onions until they become translucent. Mix in the garlic cloves, ginger, and green chilies. Stir for a few minutes. Allow to cool before putting them in a grinder. You can adjust the spice level by increasing or decreasing the amount of green chilli used in the curry
Make a smooth paste in the grinder by adding cashew nuts and poopy seeds. Place aside.
Add a bay leaf to the pan of heated ghee and remaining oil. After that, stir in the smooth paste and cook for a short while.
After that, stir in the sautéed methi leaves. Now stir in the green peas and add salt and sugar as per taste. Stir in the cream, ½ cup of water, and garam masala; mix thoroughly. You can also use milk instead of water to make the curry more creamy.
Cook for 3-4 minutes on medium-low heat, covered. Then remove from the heat and Dhaba Style methi matar malai is ready to be served.
Cleaning and cutting methi leaves take time. If you intend to cook this curry, you may clean and cut the methi leaves ahead of time and store them in a ziplock bag in the refrigerator. This will reduce the preparation time and methis matar malai will be ready in under 30 minutes time.
More Indian Curry Recipes
Methi Matar Malai Recipe
- 2 cups Fenugreek or Methi Leaves chopped
- 1 cup Fresh Green Peas boil them
- 1 no Onion, large chopped
- 3-4 no Garlic Cloves
- 1 inch Ginger
- 1 no Green Chilli
- 10-12 nos Cashew Nuts
- 1½ teaspoon Poppy Seeds
- 1 no Bay Leaf
- ½ cup Heavy Cream
- ¼ teaspoon Garam Masala Powder
- Salt to taste
- 3 tablespoon Vegetable Oil
- 1 tablespoon Ghee
- Heat 1 tablespoon oil in a wok and sauté methi leaves for few minutes and keep aside.
- Next heat 1 tablespoon oil and fry chopped onions until they turn transparent.
- Add garlic cloves, ginger and green chilli. Stir for few minutes.
- Allow to cool them and later take them in a grinder.
- Add cashew nuts and poopy seeds in the grinder and make a smooth paste. Set aside.
- Now heat ghee and remaining oil in a pan and add a bay leaf.
- Next add the smooth paste into it and cook for few minutes.
- After that add sautéed methi leaves and mix well.
- Now add boiled green peas and salt and sugar into the curry and combine well.
- Stir in the cream, ½ cup of water, and garam masala; mix thoroughly.
- Cover and cook for 3-4 minutes on medium-low heat. Then turn off the heat and methi matar malai is ready to be served.
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