Methi Matar Malai Creamy Methi Malai Matar

About Methi Matar Malai

If you need a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (green peas) and malai (cream) are a killer combination. This recipe is so good, it will even beat the matar methi malai served in restaurants! This recipe for methi mutter malai can be made in flat 30 to 35 minutes. Thus making it a perfect comfort food dinner on a chaotic weeknight. This mild recipe is good for kids too – especially if you want to feed them fenugreek. There is no bitterness at all! In fact, this yummy curry is on the sweeter side due to the cream, onions and cashews. Both fenugreek leaves and its seeds have a lot of health benefits. So be sure to include them in your meals. Looking for more popular Methi Recipes on blog? Check out some of my favorites: This recipe inspired from Asha Khatau’s cookbook Epicure’s Vegetarian Cuisines of India has always been a hit at home! Every single time I make it, I am amazed at how good it tastes. I also love that it is an easily scalable recipe – if you’re cooking for a crowd, feel free 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 well with Indian flatbreads like Naan, Paratha, Chapati or Tandoori Roti. It also goes well with plain boiled basmati rice or Jeera Rice. Make this simple, comforting fenugreek and green pea curry tonight – you’ll be so glad that you did!

How to make Methi Matar Malai

Make Onion Cashew Paste

1. In a grinder or blender jar, add 1 teaspoon of cumin seeds.
2. Add ⅓ cup chopped onions.
3. Add ¼ cup cashews.
4. Next add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon green chilies.
5. Grind to a smooth and fine paste. If the blades are having difficulty turning, then you can add a tablespoon or two of water while grinding.

Sauté Onion Paste

6. Heat 2 tablespoons of ghee or a neutral flavored oil in a pan or kadai until shimmer. Add the paste to the heated pan.
7. Sauté the paste, stirring often.
8. Sauté till you see the oil releasing and the paste leaves the sides of the pan. You don’t have to brown the paste. Stir often to ensure that the paste does not stick to the pan. If it does stick, then add some water. To see the sautéing process in action, check out the video above.

Sauté Methi (Fenugreek Leaves)

9. Add 1 cup chopped fenugreek leaves (methi). Prep the leaves ahead before you begin the cooking by first rinsing them thoroughly in water 3 to 4 times. Draining all the water, then chop the leaves and set aside. 10: Mix well and sauté for 2 to 3 minutes on low heat.

Add Water or Green Peas Stock

11. Next, add ½ cup water or the green peas stock (the water in which the green peas were cooked) in two parts. You can add either of these liquids as required.
12. Mix very well.
13. Simmer the gravy for 3 to 4 mins.

Make Methi Mutter Malai

14: Next, add ½ cup boiled matar (green peas). Though fresh green peas taste best, you can use frozen peas too. To cook green peas, just add them in enough water and boil till the peas are done. Do not throw away the water. Use the green peas stock instead of water for even more flavor! 15. Now add ½ cup light cream or low-fat cream. If using homemade malai, then mix chilled malai with a whisk or in a small blender till smooth. TIP: For heavy or whipping cream, add only ¼ cup. 16. Mix very well. 17. Simmer methi malai mutter curry for 5 to 6 minutes, stirring at intervals. If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly. 18. Lastly, add ½ teaspoon each of sugar and salt. Mix again and simmer for a minute. Add more or less sugar to taste, or skip it altogether. At this step, optionally you can sprinkle 2 to 3 pinches of Garam Masala Powder. 19. Methi mutter malai is now ready to serve. How easy was that? 20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with Indian flatbreads like naan, paratha, or chapati. It also goes well with plain steamed basmati rice or saffron rice or jeera rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Butter Masala Recipe (Restaurant Style) Matar Paneer Recipe | Punjabi Mutter Paneer Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Bhindi Masala Recipe (Punjabi Style) This methi matar malai recipe from the blog archives first published in February 2012 has been republished and updated on 19 January 2022.

title: “Methi Matar Malai Creamy Methi Malai Matar” ShowToc: true date: “2024-10-26” author: “Teresa Garcia”

About Methi Matar Malai

If you need a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (green peas) and malai (cream) are a killer combination. This recipe is so good, it will even beat the matar methi malai served in restaurants! This recipe for methi mutter malai can be made in flat 30 to 35 minutes. Thus making it a perfect comfort food dinner on a chaotic weeknight. This mild recipe is good for kids too – especially if you want to feed them fenugreek. There is no bitterness at all! In fact, this yummy curry is on the sweeter side due to the cream, onions and cashews. Both fenugreek leaves and its seeds have a lot of health benefits. So be sure to include them in your meals. Looking for more popular Methi Recipes on blog? Check out some of my favorites: This recipe inspired from Asha Khatau’s cookbook Epicure’s Vegetarian Cuisines of India has always been a hit at home! Every single time I make it, I am amazed at how good it tastes. I also love that it is an easily scalable recipe – if you’re cooking for a crowd, feel free 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 well with Indian flatbreads like Naan, Paratha, Chapati or Tandoori Roti. It also goes well with plain boiled basmati rice or Jeera Rice. Make this simple, comforting fenugreek and green pea curry tonight – you’ll be so glad that you did!

How to make Methi Matar Malai

Make Onion Cashew Paste

1. In a grinder or blender jar, add 1 teaspoon of cumin seeds.
2. Add ⅓ cup chopped onions.
3. Add ¼ cup cashews.
4. Next add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon green chilies.
5. Grind to a smooth and fine paste. If the blades are having difficulty turning, then you can add a tablespoon or two of water while grinding.

Sauté Onion Paste

6. Heat 2 tablespoons of ghee or a neutral flavored oil in a pan or kadai until shimmer. Add the paste to the heated pan.
7. Sauté the paste, stirring often.
8. Sauté till you see the oil releasing and the paste leaves the sides of the pan. You don’t have to brown the paste. Stir often to ensure that the paste does not stick to the pan. If it does stick, then add some water. To see the sautéing process in action, check out the video above.

Sauté Methi (Fenugreek Leaves)

9. Add 1 cup chopped fenugreek leaves (methi). Prep the leaves ahead before you begin the cooking by first rinsing them thoroughly in water 3 to 4 times. Draining all the water, then chop the leaves and set aside. 10: Mix well and sauté for 2 to 3 minutes on low heat.

Add Water or Green Peas Stock

11. Next, add ½ cup water or the green peas stock (the water in which the green peas were cooked) in two parts. You can add either of these liquids as required.
12. Mix very well.
13. Simmer the gravy for 3 to 4 mins.

Make Methi Mutter Malai

14: Next, add ½ cup boiled matar (green peas). Though fresh green peas taste best, you can use frozen peas too. To cook green peas, just add them in enough water and boil till the peas are done. Do not throw away the water. Use the green peas stock instead of water for even more flavor! 15. Now add ½ cup light cream or low-fat cream. If using homemade malai, then mix chilled malai with a whisk or in a small blender till smooth. TIP: For heavy or whipping cream, add only ¼ cup. 16. Mix very well. 17. Simmer methi malai mutter curry for 5 to 6 minutes, stirring at intervals. If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly. 18. Lastly, add ½ teaspoon each of sugar and salt. Mix again and simmer for a minute. Add more or less sugar to taste, or skip it altogether. At this step, optionally you can sprinkle 2 to 3 pinches of Garam Masala Powder. 19. Methi mutter malai is now ready to serve. How easy was that? 20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with Indian flatbreads like naan, paratha, or chapati. It also goes well with plain steamed basmati rice or saffron rice or jeera rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paneer Butter Masala Recipe (Restaurant Style) Matar Paneer Recipe | Punjabi Mutter Paneer Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Bhindi Masala Recipe (Punjabi Style) This methi matar malai recipe from the blog archives first published in February 2012 has been republished and updated on 19 January 2022.