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closeup shot of methi matar malai
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5 from 4 votes

Restaurant Style Methi Matar Malai

Methi matar malai is a winter special popular north Indian curry made with fresh green peas, cream and fenugreek leaves. Creamy, rich, tasty curry for butter naan, jeera rice or paratha.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Keyword: methi matar malai
Servings: 3 servings
Calories: 283kcal
Author: Harini

Ingredients

For Onion Paste

  • 2 onions large
  • 15 cashew nuts 2
  • 2 green chilies
  • 1 teaspoon cumin seeds
  • 1 inch ginger peeled
  • 2 garlic cloves

For methi msatar malai curry

  • 2 tablespoons butter or oil
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1/2 inch cinnamon stick
  • 1.5 cups fenugreek leaves methi, tightly packed
  • 1 cup green peas
  • 1/2 cup milk
  • 1/2 cup fresh cream
  • Salt
  • 1/2 teaspoon sugar
  • 2 tablespoon coriander leaves cilantro leaves, chopped

Instructions

Preparation

  • Thoroughly clean a large bunch of fenugreek leaves first. See notes to learn how to clean methi thoroughly. Once cleaned you can chop them finely or if you are using tender leaves (barik methi) leave them as such. Blanch shelled green peas with a pinch of sugar for 5 minutes in boiling water. Drain and set aside.
  • Take 1 roughly chopped onion, 15 cashews, 1 teaspoon cumin seeds, 2 green chillies, 1 inch peeled piece of ginger and 2 garlic cloves in a mixer jar. Grind everything to a smooth paste with some water. Instead of fresh ginger and garlic you can use 1 tablespoon ginger garlic paste while making methi mutter malai.

Making The Curry

  • Heat 2 tablespoons butter or oil in a pan. Add 1 bay leaf and 2 cloves, 1/2 inch cinnamon and 2 cardamoms. Saute well for few seconds.
    sauteing whole spices in ghee
  • Add the ground onion paste and saute well for 6-7 minutes in medium heat or until butter separates from the sides.
    spice paste for methi matar malai recipe
  • Add washed methi leaves and coat the masala well.
    methi added to onion cashew paste
  • Add 1/2 cup milk , 1/2 cup water and mix well.
  • Cook for 10-12 minutes until the gravy starts to thicken.
  • Season with salt. Add the blanched green peas and mix well.
  • Add 1/2 cup fresh cream and mix thoroughly.
  • Simmer for 5 minutes. Add finely chopped cilantro leaves and mix well. Serve methi matar malai hot.
    closeup shot of methi matar malai

Notes

  • If you prefer you can use blanched almond instead of cashews.
  • You can leave out milk and add 1 cup fresh cream instead.

Nutrition

Serving: 3servings | Calories: 283kcal | Carbohydrates: 30g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 193mg | Potassium: 355mg | Fiber: 7g | Sugar: 10g | Vitamin A: 687IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 4mg