Methi Matar Malai Recipe – A Creamy North Indian Delight

Methi Matar Malai is a classic North Indian curry made with fresh fenugreek leaves (methi), green peas (matar), and a rich, creamy base (malai means cream). This mildly spiced and aromatic dish is perfect for winter when fresh methi is in season. It’s often served in restaurants and is cherished for its unique combination of slightly bitter methi, sweet peas, and the rich, velvety texture of cream.

In this post, we’ll walk you through a step-by-step guide to making restaurant-style Methi Matar Malai at home, along with tips, variations, and answers to frequently asked questions.

🌿 Why You’ll Love This Dish

Creamy and mildly spiced – perfect for all palates
Rich yet nutritious – combines greens and protein-rich peas
Pairs beautifully with naan, paratha, or jeera rice
Quick enough for weeknights, special enough for guests

📝 Ingredients You’ll Need

Here’s what goes into making this rich and flavorful curry:

For the Main Curry:

Fresh methi (fenugreek leaves) – 2 cups, cleaned and chopped
Green peas (matar) – 1 cup (fresh or frozen)
Fresh cream (malai or heavy cream) – ½ cup
Milk – ½ to ¾ cup (to adjust consistency)
Ghee or oil – 2 tablespoons
Cumin seeds (jeera) – 1 teaspoon
Salt – to taste
Sugar – ½ to 1 teaspoon (balances bitterness)

For the White Gravy Paste:

Onion – 1 medium, sliced
Green chilies – 1 to 2 (adjust to taste)
Cashew nuts – 10 to 12 (soaked)
Ginger – 1-inch piece
Garlic – 3 to 4 cloves
Poppy seeds (optional) – 1 teaspoon
Water – as needed for grinding

👨‍🍳 Step-by-Step Instructions

Step 1: Prep the Methi Leaves

Pluck methi leaves and rinse thoroughly 2-3 times to remove dirt.
Chop finely and optionally blanch in hot water for 2 minutes to reduce bitterness. Squeeze out the excess water and set aside.

Step 2: Make the Gravy Paste

In a pan, heat 1 tsp oil and sauté onions until translucent.
Add green chilies, ginger, garlic, cashews, and poppy seeds. Cook for 2-3 minutes.
Cool and grind to a smooth paste using little water.

Step 3: Cook the Base

Heat 2 tbsp ghee or oil in a pan.
Add cumin seeds and let them splutter.
Add the ground paste and cook on medium flame for 5-7 minutes, stirring often until oil begins to separate.

Step 4: Add Methi and Peas

Add chopped methi and sauté for 3-4 minutes.
Add green peas and mix well. If using frozen peas, thaw them first.

Step 5: Creamy Touch

Add milk and simmer for 5 minutes.
Stir in cream and mix until everything blends well.
Add sugar and salt to taste. Simmer for another 2 minutes.
Adjust the consistency with more milk if needed.

🍽 Serving Suggestions

Serve hot with naan, tandoori roti, plain paratha, or jeera rice.
Pair it with a fresh salad and some pickle on the side for a complete North Indian meal.

🧑‍🍳 Pro Tips

Use fresh methi leaves for the best flavor. You can also use kasuri methi, but reduce the quantity as it is more intense.
Cashews add natural creaminess. You can substitute with almonds.
Balance bitterness with sugar and cream – don’t skip them.
Don’t overcook the cream – it may curdle or lose its silky texture.
Add paneer cubes for an extra protein boost.

🥄 Variations to Try

Vegan Version: Use coconut cream or cashew cream, and oil instead of ghee.
Low-fat Version: Skip cream, use more milk and cashew paste.
Paneer Methi Matar Malai: Add paneer cubes for a more filling dish.
Spicier Version: Add garam masala or increase the green chili quantity.

🥶 Storing & Reheating

Refrigerate leftovers in an airtight container for 2-3 days.
Reheat gently on the stovetop or microwave with a splash of milk to restore creaminess.
Not freezer-friendly due to dairy content.

❓ FAQs

1. Can I use frozen methi leaves?

Yes, you can. Thaw and squeeze out excess water before using.

2. Can I skip cream?

Yes, but use cashew paste and more milk to maintain richness.

3. Is this dish spicy?

Not really. It’s mild and creamy. You can adjust heat by modifying chilies.

4. What can I use instead of cashews?

Almonds (soaked and peeled) work well. Avoid peanuts as they change the flavor.

5. Can I make it ahead of time?

Yes, you can prep the gravy and refrigerate it. Add cream and milk just before serving.

🌱 Nutritional Benefits

Methi (Fenugreek) is rich in iron, fiber, and antioxidants.
Green peas offer protein, vitamins, and are good for digestion.
Cashews and cream add healthy fats and make it filling.

Despite being creamy, this curry is loaded with nutrients and can be part of a balanced diet when consumed in moderation.