Methi Matar Malai Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Methi Matar Malai is a rich and creamy Indian dish featuring fresh fenugreek leaves, green peas, and a blend of aromatic spices, finished with a touch of cream.
Ingredients
- 2 cups (480 ml) chopped fenugreek (methi) leaves
- 1 tsp cumin seeds
- 1 onion, chopped
- 2 large tomatoes, pureed
- 1 cup (240 ml) green peas
- 1/2 cup (120 ml) cream
- 1 tbsp garam masala
- 2 tbsp (30 ml) oil
- Salt to taste
- 4 green chillies
- 2 tbsp cashewnuts
- 1 tbsp poppy seeds
- 1 tbsp ginger garlic paste
- Water, as needed
Instructions
- Make a paste by grinding together the green chillies, cashewnuts, poppy seeds, and ginger garlic paste with a little water until smooth.
- Wash the methi leaves thoroughly, chop them, and sprinkle with salt. Set aside for 10 minutes, then squeeze out excess water.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until they are soft and translucent, about 5-7 minutes.
- Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.
- Stir in the ground paste and cook for another 3-4 minutes, stirring continuously.
- Add the green peas and cook for 5 minutes.
- Add the chopped methi leaves and cook for another 5 minutes, stirring occasionally.
- Pour in the cream and mix well. Cook for 2-3 minutes until the mixture is well combined and heated through.
- Sprinkle garam masala, adjust salt to taste, and simmer for another 2 minutes.
- Serve hot with naan or rice.
Notes
- To reduce bitterness, sprinkle salt on the methi leaves and let them sit before squeezing out the water.
- This dish pairs well with naan or basmati rice.
- You can adjust the spice level by varying the amount of green chillies.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 18
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 30
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Frequently Asked Questions
Why do you sprinkle salt on the methi leaves and let them sit before cooking?
Fenugreek (methi) leaves are naturally bitter. The notes explain that sprinkling salt on the chopped leaves and waiting 10 minutes draws out excess moisture along with some of the bitter compounds, which you then squeeze out before adding the leaves to the pan.
What role do the cashews and poppy seeds play in the ground paste?
The 2 tbsp of cashews and 1 tbsp of poppy seeds are ground together with the green chillies and ginger garlic paste into a smooth paste. Both add body and a creamy richness to the sauce base—similar to how cashew paste thickens North Indian curries—before the cream is added at the end. 
Can I adjust the heat level?
Yes. The notes say to vary the amount of the 4 green chillies to suit your preference. Reducing to 1–2 chillies gives a mild dish; keeping all 4 makes it noticeably spicy.
But When to Add Methi leaves in it !!!!!! Ha ha
Tried your recipe.. n it was super yummy.. I loved it so much that I have shared it with all my friends and also liked your Facebook page.. :-) thanks for sharing.
I have tried this recipe. It’s turned out very good.
your recipe is amazing..I tried it and it was great.. thanks
Tried your recipe,was very tasty,thank you!
I try according to your receipe instructions and it’s cook yummy.
Thank you for sharing your receipe with us.
salt and cream is ok together?