Methi Matar Malai
Methi Matar Malai- Fenugreek, Peas and Cream Curry is a very popular and very delicious North Indian curry. As the name itself suggests, it’s made with fenugreek leaves or methi leaves, peas or matar and cream or malai.
It’s a very rich, creamy, and sumptuous exotic recipe which can be found in the menu of most North Indian or Punjabi restaurants as well as in parties or weddings.
It’s made with fresh methi leaves, hence it’s generally made in winters when green vegetables are found in abundance, but you can use frozen methi too.
I love this recipe as it doesn’t need a lot of preps to be done and also you need very few ingredients to make this dish.
Green peas peeping through the white curry makes it oh so irresistible. Doesn’t it look so inviting and so beautiful?
Trust me, kids who otherwise detest methi would polish off this dish in seconds.
This Methi Matar Malai is one of my favorite dish because it's-
- Vegetarian
- Super delicious
- Super easy and quick to make
- Rich and creamy
- Apt for special occasions
- Apt for fussy kids
Serve methi matar malai with Rotis, tandoori roti, parathas, lacha paratha or naan. You can serve it with jeera rice or rice too.
Here is how to make better than restaurant style Methi Matar Malai at home!
INGREDIENTS:
*For Gravy
Onion- 1 (Medium, Chopped)
Cashew nuts- 1/4th Cup
Green chili- 1
Green Cardamoms- 2
Ghee or clarified butter- 1 tablespoon
Cumin seeds- 1 teaspoon
Ginger- 1” piece
*Other Ingredients
Clarified butter/ ghee- 1 teaspoon
Fenugreek leaves/ Methi leaves- 1.5 cups, chopped
Peas- 3/4th cup
Milk- 1/4th cup
Stock of the boiled peas/Water- 1/2 cup
Garam masala powder- 1 teaspoon
White Pepper powder- 1 teaspoon (optional)
Salt- 3/4th teaspoon (adjust according to taste)
Fresh Cream- 1/2 cup
DIRECTIONS:
We will start making this recipe by making the gravy.
For that, heat ghee in a pan or kadai.
Once the ghee is melted or becomes slightly hot add in cumin seeds.
Let them crackle.
Now add in the rest of the ingredients for the gravy i.e., chopped onion, cashews, chili, chopped ginger and green cardamoms.
Sauté everything well till onions become translucent.
Add in ½ cup of water and let the mixture come to a boil.
Switch off the heat.
Let this mixture come to room temperature.
Meanwhile we will prepare methi leaves and peas.
Sort and clean the methi leaves.
For that pluck the leaves from the stems and discard the stems.
Thoroughly wash plucked methi leaves.
Chop these washed leaves.
Either steam or boil peas. Reserve the stock to be added in the gravy.
By this time the prepared mixture for gravy will come to room temperature.
With the help of a blender jar grind everything well to a smooth paste.
In a pan or kadai heat a teaspoon of ghee.
When it’s slightly hot add in prepared paste.
Sauté it for a minute.
Add in milk and mix well.
Add in chopped methi leaves and peas.
Mix everything well.
Next, add cream, water/stock, salt, white pepper powder (if adding) and garam masala.
Give it a good mix.
Cover the pan and let it cook on low heat for 4-5 minutes.
Serve methi matar malai with rotis, parathas or naan.
Enjoy!!
Recipe Card
Methi Matar Malai
Methi Matar Malai- Fenugreek, Peas and Cream Curry is a very popular and very delicious North Indian curry. It’s made with fenugreek leaves or methi leaves, peas or matar and cream or malai.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves- 4
INGREDIENTS:
*For Gravy
Onion- 1 (Medium, Chopped)
Cashew nuts- 1/4th Cup
Green chili- 1
Green Cardamoms- 2
Ghee or clarified butter- 1 tablespoon
Cumin seeds- 1 teaspoon
Ginger- 1” piece
*Other Ingredients
Clarified butter/ ghee- 1 teaspoon
Fenugreek leaves/ Methi leaves- 1.5 cups, chopped
Peas- 3/4th cup
Milk- 1/4th cup
Stock of the boiled peas/Water- 1/2 cup
Garam masala powder- 1 teaspoon
White Pepper powder- 1 teaspoon (optional)
Salt- 3/4th teaspoon (adjust according to taste)
Fresh Cream- 1/2 cup
DIRECTIONS:
We will start making this recipe by making the gravy.
For that, heat ghee in a pan or kadai.
Once the ghee is melted or becomes slightly hot add in cumin seeds.
Let them crackle.
Now add in the rest of the ingredients for the gravy i.e., chopped onion, cashews, chili, chopped ginger and green cardamoms.
Sauté everything well till onions become translucent.
Add in ½ cup of water and let the mixture come to a boil.
Switch off the heat.
Let this mixture come to room temperature.
Meanwhile we will prepare methi leaves and peas.
Sort and clean the methi leaves.
For that pluck the leaves from the stems and discard the stems.
Thoroughly wash plucked methi leaves.
Chop these washed leaves.
Either steam or boil peas. Reserve the stock to be added in the gravy.
By this time the prepared mixture for gravy will come to room temperature.
With the help of a blender jar grind everything well to a smooth paste.
In a pan or kadai heat a teaspoon of ghee.
When it’s slightly hot add in prepared paste.
Sauté it for a minute.
Add in milk and mix well.
Add in chopped methi leaves and peas.
Mix everything well.
Next, add cream, water/stock, salt, white pepper powder (if adding) and garam masala.
Give it a good mix.
Cover the pan and let it cook on low heat for 4-5 minutes.
Serve methi matar malai with rotis, parathas or naan.
Enjoy!!