Methi Matar Malai (additionally spelled Methi Mutter Malai) is a luxurious North Indian curry made with fenugreek leaves, inexperienced peas and cream. Clean, creamy, and wealthy, this recipe is a surefire winner with youngsters and adults alike. Attempt making this tasty curry recipe in the present day – you’re certain to adore it.

methi matar malai in a white bowl with a light blue rim, garnished with a few peas and a sprig of fresh coriander.

About Methi Matar Malai

When you want a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (inexperienced peas) and malai (cream) are a killer mixture. This recipe is so good, it’s going to even beat the matar methi malai served in eating places!

This recipe for methi mutter malai may be made in flat 30 to 35 minutes. Thus making it an ideal consolation meals dinner on a chaotic weeknight.

This gentle recipe is nice for youths too – particularly if you wish to feed them fenugreek. There isn’t a bitterness in any respect! The truth is, this yummy curry is on the sweeter aspect as a result of cream, onions and cashews.

Each fenugreek leaves and its seeds have a number of well being advantages. So make sure to embody them in your meals.

Searching for extra fashionable Methi Recipes on weblog? Take a look at a few of my favorites:

  1. Methi Paneer
  2. Methi Malai Paneer
  3. Methi Chaman

This recipe impressed from Asha Khatau’s cookbook Epicure’s Vegetarian Cuisines of India has at all times been successful at dwelling! Each single time I make it, I’m amazed at how good it tastes.

I additionally love that it’s an simply scalable recipe – for those who’re cooking for a crowd, be at liberty to double or triple it! As written, this methi matar malai recipe will make about 4 servings with roti.

As with most Indian curries, methi mutter malai goes nicely with Indian flatbreads like Naan, Paratha, Chapati or Tandoori Roti. It additionally goes nicely with plain boiled basmati rice or Jeera Rice.

Make this easy, comforting fenugreek and inexperienced pea curry tonight – you’ll be so glad that you simply did!

Step-by-Step Information

The way to make Methi Matar Malai

Make Onion Cashew Paste

1. In a grinder or blender jar, add 1 teaspoon of cumin seeds.

cumin seeds in a grinder jar.

2. Add ⅓ cup chopped onions.

chopped onions added to grinder jar.

3. Add ¼ cup cashews.

raw cashews added to grinder jar.

4. Subsequent add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon inexperienced chilies.

garlic, ginger and green chilies added to grinder jar.

5. Grind to a easy and fantastic paste. If the blades are having issue turning, then you may add a tablespoon or two of water whereas grinding.

tablespoon full of paste for making methi matar malai recipe to show the consistency. It looks like a slightly gritty cake batter.

Sauté Onion Paste

6. Warmth 2 tablespoons of ghee or a impartial flavored oil in a pan or kadai till shimmer. Add the paste to the heated pan.

paste added to hot oil in kadai.

7. Sauté the paste, stirring usually.

sautéing the paste to make methi matar malai recipe.

8. Sauté until you see the oil releasing and the paste leaves the perimeters of the pan. You don’t should brown the paste.

Stir usually to make sure that the paste doesn’t stick with the pan. If it does stick, then add some water.

To see the sautéing course of in motion, try the video above.

paste is ready now that it has gathered around itself and the oil is releasing from the sides.

Sauté Methi (Fenugreek Leaves)

9. Add 1 cup chopped fenugreek leaves (methi).

Prep the leaves forward earlier than you start the cooking by first rinsing them totally in water 3 to 4 occasions. Draining all of the water, then chop the leaves and put aside.

methi leaves added to pan with paste.

10: Combine nicely and sauté for two to three minutes on low warmth.

sautéing fenugreek leaves with paste for making methi matar malai recipe.

Add Water or Inexperienced Peas Inventory

11. Subsequent, add ½ cup water or the inexperienced peas inventory (the water by which the inexperienced peas have been cooked) in two components. You may add both of those liquids as required.

adding matar stock to pan with methi mixture.

12. Combine very nicely.

stirring methi matar mixture.

13. Simmer the gravy for 3 to 4 minutes.

simmering the gravy

Make Methi Matar Malai

14: Subsequent, add ½ cup boiled matar (inexperienced peas).

Although contemporary inexperienced peas style finest, you need to use frozen peas too. To prepare dinner inexperienced peas, simply add them in sufficient water and boil until the peas are achieved. Don’t throw away the water. Use the inexperienced peas inventory as an alternative of water for much more taste!

matar (green peas) added to curry.

15. Now add ½ cup gentle cream or low-fat cream. If utilizing selfmade malai, then combine chilled malai with a whisk or in a small blendertill easy.

TIP: For heavy or whipping cream, add solely ¼ cup.

malai added to mixture.

16. Combine very nicely.

mixing in the cream and peas into the methi matar malai recipe.

17. Simmer methi mutter malai curry for five to six minutes, stirring at intervals. If the consistency appears to be like too thick on your liking, add a little bit of water to skinny the consistency barely.

simmering methi matar malai in a kadai.

18. Lastly, add ½ teaspoon every of sugar and salt. Combine once more and simmer for a minute. Add roughly sugar to style, or skip it altogether.

At this step, optionally you may sprinkle 2 to three pinches of Garam Masala Powder.

adding salt and sugar.

19. Methi matar malai is now able to serve. How straightforward was that?

hand holding a spoon of mixture - methi matar malai recipe is complete!

20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with Indian flatbreads like naan, paratha, or chapati. It additionally goes nicely with plain steamed basmati rice or saffron rice or jeera rice.

methi matar malai in a white bowl with a light blue rim, garnished with a few peas and a sprig of fresh coriander.


Can I make this recipe vegan?

Sure, you may! Be at liberty to make use of coconut cream as an alternative of malai, or make it utilizing almond paste or almond meal as an alternative. Observe that with coconut cream, the style and taste will likely be of coconut.

Can I take advantage of almonds as an alternative of cashews?

Yep! In mainly any Indian recipe, you may change cashews with almonds. Make sure you blanch them first and take away their skins for the very best outcomes.

What if I’m allergic to nuts?

Attempt swapping in 1 to 2 tablespoons of melon seeds (magaz) or 2 teaspoons of poppy seeds (khus khus) for the cashews!

Can I take advantage of dried fenugreek leaves a.ok.a kasuri methi?

Certainly you may. Merely use 1.5 to 2 tablespoons of dried fenugreek leaves instead of the contemporary leaves.

Can I make a jain model?

Simply skip onion and garlic and make a paste of inexperienced chilies, ginger, cashews and cumin seeds. Warmth the oil and add a pinch of asafoetida earlier than including the spice paste. From there, the remainder of the recipe stays the identical!

How do I make methi leaves much less bitter?

Sprinkle some salt on the chopped fenugreek leaves and allow them to sit for 15 to twenty minutes, then squeeze them earlier than utilizing.

Are you able to add paneer to this curry?


I’m out of cream, can I take advantage of khoya as an alternative?

Sure, although the flavour will likely be barely totally different. Use ½ cup grated khoya instead of the cream.

What about curd?

I don’t recommend you utilize curd on this recipe, as it’s going to give the curry a bitter style. Use cream, or substitute ½ cup mawa or khoya as an alternative.

Extra Indian Curries To Attempt!

methi matar malai in a white bowl with a light blue rim, garnished with a few peas and a sprig of fresh coriander.

Methi Matar Malai Recipe

Methi Matar Malai is a wealthy and scrumptious North Indian curry made with fenugreek leaves, inexperienced peas and cream. Clean and creamy this recipe is a surefire winner with youngsters and adults alike.

Prep Time 10 minutes

Cook dinner Time 20 minutes

Whole Time 30 minutes

Stop your display screen from going darkish whereas making the recipe

Making ready the bottom paste

  • In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and inexperienced chilies.

  • Mix or grind to a easy paste withput including any water.

  • If you’re not in a position to mix, then you may add 1 to 2 tablespoons of water.

  • For cooking the inexperienced peas, you may both boil them in a pan with 1.5 cups water for 7 to eight minutes till tender or steam them in an On the spot pot for 3 to five minutes including about 1 to 1.25 cups water within the metal insert.

  • You may also boil the inexperienced peas in a stove-top stress cooker for five to six minutes. Reserve ½ cup of the cooked water when you have boiled the peas.

Sautéing floor paste

  • Warmth ghee (clarified butter) or oil in a pan or kadai.

  • When the ghee melts or turns into frivolously scorching, add the bottom paste.

  • Sauté the paste for six to 7 minutes on a low warmth till you see the fats separating from the perimeters.

  • Stir usually when sautéing in order that the paste doesn’t stick with the pan. It’s best to see fats releasing from the perimeters and the paste will even have a pleasant aroma.

  • You will notice the paste coming collectively and changing into shiny. Don’t brown the paste. 

  • If the bottom paste sticks to the pan or will get browned add a couple of splashes of water. Combine, deglaze and proceed to sauté.

Making methi matar malai

  • Add within the chopped fenugreek leaves and sauté additional for two to three minutes. 

  • Then add ½ cup water or the inventory/water by which the inexperienced peas have been cooked in two components. Combine totally and simmer the gravy for 3 to 4 minutes. Stir at intervals. 

  • Add the boiled peas and cream.

  • Simmer the gravy for five to six minutes on a low warmth.

  • Lastly add the sugar and salt. Combine once more. At this step, you may choose to sprinkle 2 to three pinches of garam masala powder.

  • Garnish with coriander leaves and serve methi matar malai scorching or heat with naan, paratha or roti.

  • If utilizing contemporary selfmade cream or malai: Refrigerate about ¼ cup of clotted cream or malai first.Then whip it until it turns into easy and tender. Don’t add heat malai or clotted cream straightaway from the milk as this gained’t offer you a superb creamy texture. I used packaged gentle cream however you may get the identical outcomes with contemporary malai. You don’t have to whip or beat the cream if you’re utilizing packaged cream.
  • If the fenugreek leaves are too bitter: Chop the fenugreek leaves and take them in a bowl. Sprinkle some salt and blend very nicely. Maintain apart for quarter-hour. Then squeeze the fenugreek leaves in your palms. The bitter juices go away this manner. 
  • If including whipping cream or heavy cream: While you embody whipping cream or heavy cream within the recipe, then add ¼ cup of both.
  • Inexperienced Peas: You may add both contemporary inexperienced peas or frozen inexperienced peas. Ensure to boil or steam the inexperienced peas earlier than you add to the curry.

Diet Info

Methi Matar Malai Recipe

Quantity Per Serving (4 g)

Energy 203
Energy from Fats 135

% Every day Worth*

Fats 15g23%

Saturated Fats 8g50%

Polyunsaturated Fats 1g

Monounsaturated Fats 2g

Ldl cholesterol 33mg11%

Sodium 309mg13%

Potassium 150mg4%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 3g3%

Protein 6g12%

Vitamin A 323IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 10mg12%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Ok 9µg9%

Calcium 258mg26%

Vitamin B9 (Folate) 19µg5%

Iron 2mg11%

Magnesium 35mg9%

Phosphorus 84mg8%

Zinc 1mg7%

* P.c Every day Values are primarily based on a 2000 calorie weight loss program.

Like what you see?

Keep updated with new recipes and concepts.

This methi matar malai recipe from the weblog archives first printed in February 2012 has been republished and up to date on 19 January 2022.

Source link

Previous articleThese Are the Best Pancake Griddles for a Flippin’ Good Breakfast
Next articleNew Year, New You | Sponsored | – Berkshire Eagle


Please enter your comment!
Please enter your name here