Restaurant-Style Methi Matar Malai Recipe

Methi Matar Malai Recipe

By Rachna Parmar

This methi matar malai is a rich, mildly spiced North Indian curry that combines tender fenugreek leaves (methi), sweet green peas (matar), and cream for a silky, indulgent sauce. The balance of creaminess from the cashew and cream with the slight bitterness of fresh fenugreek makes it a restaurant-style dish you can easily prepare at home.

Ingredients

• 1 cup peas (matar), boiled for 5 minutes
• 1 cup tender fenugreek leaves (methi), finely chopped
• 1 cup cream
• 3–4 tbsp cashew powder (or a paste made with 3–4 tbsp cashews)
• 1 large onion, finely chopped
• 1 tbsp ginger and garlic, chopped
• 2–3 green chillies, to taste
• 1 tsp cumin seeds
• 1 tbsp oil
• 1 tbsp sugar
• Salt to taste

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sputter. Add the chopped onion, ginger, and garlic and sauté for about 5 minutes until the onions are soft and lightly golden.
2. Add the green chillies and sauté for 2–3 minutes more. Remove the pan from heat and allow the mixture to cool slightly, then blend it to a smooth paste.
3. Return the paste to the pan. Add the chopped fenugreek leaves and cook for about 3 minutes, stirring occasionally, until the methi softens and wilts.
4. Add a little water to loosen the curry to your preferred consistency. Stir in the cream and the cashew powder or cashew paste, then add the boiled peas. The cashew and cream will thicken the gravy and make it rich and creamy.
5. Season with salt and sugar to balance the slight bitterness of the fenugreek. Reduce the heat to low and simmer gently for 4–5 minutes so the flavors meld. Taste and adjust seasoning as needed.
6. Remove from heat and serve hot with rotis, parathas, naan, or steamed rice.

Notes & Tips

• Always use fresh fenugreek leaves for the best texture and flavor; frozen methi will alter the final taste and texture.
• You can use store-bought cream or homemade cream; adjust the quantity if you want a lighter version.
• The recipe uses mild spices so the primary flavors—methi, peas, and cream—remain prominent. Increase green chillies if you prefer more heat.
• Adjust the sugar to counteract any pronounced bitterness from the fenugreek leaves.
• If you prefer a thinner gravy, add more water or a little stock while simmering.
• This is a rich curry; a small serving is satisfying. Pair with plain rice or bread to balance the richness.

Nutrition (Per Serving)

Serving Suggestions

Serve methi matar malai hot with plain steamed rice, jeera rice, or soft Indian breads like rotis, naans, or parathas. A simple cucumber or onion salad and a yogurt raita make nice, cooling accompaniments to this rich curry.

Other Peas-Based Recipes to Try

If you enjoy peas, you might also like aloo matar (potato and peas curry), matar paneer (peas with paneer), khoya matar makhana, matar ka nimona, and matar ki ghugni. Try these variations to explore different textures and flavors with peas.

If you make this methi malai matar, please share your feedback or photos—it’s always great to hear how it turned out in your kitchen.