Methi Matar Malai Recipe

Close-up of methi matar malai curry served in black bowl with a spoon.

5 from 3 votes

Methi Matar Malai is a delicious North Indian vegetarian curry recipe made with fresh fenugreek leaves, green peas and cream in a rich, smooth and creamy white gravy. Enjoy with roti, naan or paratha for a perfect comforting dinner!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: North Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 229kcal

Author: Farrukh Aziz

Ingredients

To make the onion cashew paste

1 cup Onion roughly chopped to diced
1½ inch Ginger roughly chopped
6 medium Garlic Cloves
2 Green Chilies
15-16 Cashews
1 teaspoon Cumin Seeds
2 Green Cardamoms
4 Cloves
10 Black Peppercorns
1 inch Cinnamon Stick
½ blade Mace
1-1½ cup Water

Other ingredients for gravy

4 tablespoons Oil butter or ghee
1 teaspoon Coriander Powder
1 teaspoon Salt or to taste
2 cups Fresh Fenugreek Leaves methi leaves- chopped
1 cup Frozen Green Peas soaked in water 10 minutes to thaw.
¾ cup Low-Fat Milk warm, you can use full fat milk
½ cup Low-Fat Cream you can use heavy cream
¼ teaspoon Garam Masala Powder
½ teaspoon Dried Fenugreek Kasuri Methi
½ teaspoon Sugar
¼ teaspoon Cardamom Powder

Instructions

Making onion cashew paste

In a sauce pan, add roughly diced onions, ginger, garlic, green chilies, cashews, cumin seeds, green cardamon, cloves, black peppercorns, cinnamon stick, and mace.
Now, add 1 to 1½ cup water into the sauce pan and bring it to a boil. Cook for 5 minutes. Turn off the heat, drain the water and let the mixture cool enough to avoid spilling while blending or grinding.
Add the boiled onion cashew mixture to the blender jar and blend to a smooth paste. You may add 2-3 tablespoons water to grind, if required.
You can make this onion cashew paste a day ahead in advance and store in the refrigerator to save time.

Making methi mutter malai gravy

Heat oil in a heavy bottom pan.
Add ground onion cashew paste and stir for 5-6 minutes on a low to medium heat until it starts to release oil.
Then, add coriander powder, salt and cook for another 2 minutes.
Add chopped fresh methi leaves, green peas and mix well. Cook on 3-4 minutes on medium heat.
Now, add milk and mix. Cook for 2-3 minutes.
Add ¼ - ½ cup warm to hot water and mix, let it simmer for 2-3 minutes. You can skip adding water if you like very thick gravy. Or you can simply replace water with another ¼ cup milk.
Add cream, garam masala powder, kasuri methi and sugar. Simmer for another 2-3 minutes.
Finally sprinkle cardamon powder and mix. Turn off the heat. Dish out and serve hot with your favorite naan, paratha, roti or rice.

Notes

You can add corn, paneer, mushroom or tofu.
I have used low fat milk and cream, you can use whole milk and heavy cream instead.
If methi leaves are bitter, either sprinkle salt and let rest for few minutes or blanch. This may help to reduce the bitterness.
To make vegan curry, replace milk and cream with coconut milk and/or coconut cream. the flavor.
The leftovers in a clean airtight container and refrigerate up to 2 days.
I recommend not freeze the cooked curry. Instead, you can freeze the onion cashew masala paste (in portions) in a clean freezer safe box until use.

Nutrition