methi matar malai recipe, how to make methi matar malai recipe

methi-matar-malai-recipe

today’s recipe of methi matar malai is a punjabi north indian recipe which is very popular. methi matar malai can also be found in the menu of most north indian restaurants. i remember the first time i made this recipe from a food blog. i don’t remember which food blog it was. the recipe was a disaster :-(

at that time i did not have a website of my own. so i never remembered which site and even today with thousands of food blogs and sites, i cannot keep a track….. i have a weak memory for names so i often confuse names with each other.

i had decided then that i am never going to make methi matar malai again. recently i again saw this recipe in some cook books. i was scared to try it again… coz i don’t like to waste food.

some times i do encounter disaster in recipes, especially in bakes and desserts. but i make sure that even if the cake has become too moist or too dry or the pudding or mousse has not set well… we still eat it.

i don’t like to waste food… its deeply ingrained in me not to waste food and always be thankful for every morsel of bread the creator is offering you.

malai methi matar

i never throw away left over food. most of the times, we end up having previous day’s left over dinner like sabzi or dal the next day. sometimes i just make a good sandwich for breakfast with left over sabzis like aloo gobi, aloo capsicum or aloo beans.

the left over dal… i make parathas out of it. just mix the leftover dal with the wheat flour with chopped onions, green chilies and some ajwain. make delicious methi chana dal parathas for breakfast.

coming back to this recipe of methi matar malai… i am glad i made it again. it went very well with the parathas for lunch and later with rice for dinner.

this is a sure shot winner recipe. its creamy, smooth, delicious and of course healthy too with the methi/fenugreek and peas. this was so good, it will even beat the matar methi malai served in restaurants.

this methi matar malai recipe can be made in flat 40 minutes if you have the fenugreek leaves ready and chopped. you have to boil the peas first and when you are making the paste and frying it et all, you can keep the peas for cooking in a microwave or on the stove. i made it twice now and both times the results were good.

the recipe is good for kids too, especially if you want to feed them fenugreek/methi. there is no bitterness or bitter taste. it is on the sweeter side due to the presence of cream, onions and cashews. plus not at all spicy.

so lets begin step by step matar methi malai recipe:

1: you will need fresh methi/fenugreek leaves. pluck the leaves from the stem, wash the leaves in running water well to remove the mud impurities. drain and then chop the leaves finely.

methi matar malai - methi fresh leaves

2: take all the ingredients for the paste in a grinder or blender- namely onion, ginger, garlic, cumin and green chilies…

methi matar malai

3: make a smooth paste and remember to add cashews if you have forgotten them :-)

methi matar malai

4: prepare a smooth paste without any water. add very little water if required.

methi matar malai

5: heat ghee in a pan or kadai and then add the paste to it.

methi matar malai

6: fry the paste in ghee till it become aromatic. you don’t have to brown the paste. stir in between to ensure that the paste does not stick to the pan. if it does stick then add some water.

methi malai matar recipe

7: add the chopped fenugreek/methi and water to the paste.

methi malai matar recipe

8: mix it well.

recipe of methi matar malai

9: simmer for some more minutes.

methi matar malai

10: now add boiled matar/peas.

methi matar malai

11: then add cream.

methi matar malai

12: simmer for a some more minutes and lastly add some sugar and salt.

methi matar malai

13: mix well and simmer for a minute. garnish with coriander leaves and serve the methi matar malai with naan or parathas or rotis. methi matar malai also goes well with plain boiled basmati rice or jeera rice.

methi matar malai

if you are looking for more curry recipes then do check restaurant style methi mushroom, palak paneer, lauki kofta, paneer butter masala, and mushroom peas curry.

methi matar malai recipe below:

4.4 from 9 reviews
methi matar malai recipe
 
Prep time
Cook time
Total time
 
methi matar malai is a popular punjabi north indian curry.
Author:
Recipe type: curry
Cuisine: north indian
Ingredients
Main ingredients:
  • 2 cups chopped fresh fenugreek leaves/methi
  • 1 cup boiled green peas/ matar
  • 1 cup fresh cream/malai
  • 2 tbsp ghee or oil
  • ¼ or ½ cup water
  • sugar as required (optional)
  • salt to taste
Ingredients for the paste:
  • 1 medium size onion, chopped
  • 1 tsp cumin seeds
  • 3-4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 or 2 green chilies, chopped
  • ½ cup cashewnuts
Garnish:
  • a few coriander leaves, chopped
Instructions
Making the paste:
  1. add all the ingredients to make the paste in a blender. grind without adding water. if need arises, add some little water while grinding.
Making the matar methi malai:
  1. heat ghee or oil in a pan or kadai.
  2. add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma.
  3. keep on stirring in between to avoid the paste from sticking to the pan.
  4. add a little water if it sticks to the pan.
  5. add chopped fenugreek leaves and ¼ cup water or more.
  6. mix well and simmer for 10 minutes.
  7. add the boiled peas and cream.
  8. simmer for 5-6 minutes on a low flame.
  9. add the sugar and salt and mix well.
  10. garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.
Notes
if using fresh homemade cream or malai: freeze the cream and then whip it till it becomes smooth and soft. don't add warm malai or without whipping it as this won't give you a good creamy texture. i used ready made amul fresh cream but you can get the same results with fresh malai. you don't need to whip or beat the cream if you are using ready made cream.
Nutrition Information
Serving size: 4



{ 82 Responses }

  1. Shivani says

    I followed exactly the same procedure as you have told but it came out to be disaster since methi was too bitter and I couldnt even taste it.. Could you at least suggest what should I do now? This is the first recipe from this website which came out that bad :(

    • says

      the bitterness of methi leaves vary. if the methi leaves are bitter, then first rub salt over chopped methi leaves. keep for 15 minutes. then squeeze the methi leaves. this way the bitter juices are released. you can also rinse the methi leaves in water. the extreme bitterness of methi leaves has spoiled the taste. this curry is pleasant and sweet with just a hint of bitterness. many readers have tried this recipe with success. now you cannot do anything. but just remember that next time you want to make anything with methi, then do this method to get rid of the bitterness.

  2. Palak says

    I made this for lunch and it was yummmy!!!
    i reduced the quantities of cashews and added a lot less of cream, and instead of water added milk!!
    and still it turned out soooo creamy and rich!!! :P :P
    Thanks for the recipe!!!
    Made my dad really happy! :)

  3. Preeti says

    Hi Dassana,

    I have made this so often and it comes out great every single time. It’s a really good recipe! I soak the cashews for an hour before grinding them because I noticed it gives a smoother texture to the gravy. I normally use the cream that I get after boiling milk but was wondering if Amul will give better results since it is smoother and thicker. What do you think?

    • says

      thanks preeti. soaking cashews does help in giving a smooth texture. if the blender is very good, then there is no need to soak the cashews. amul cream will give a nice smooth and thick consistency. with the malai, the consistency will not be that smooth, if you add it straight away. however, if you whip the malai in a blender till smooth, then the results are richer than amul cream. since amul cream is low fat and the malai is full fat. the gravy will be more richer.

  4. Hufrish says

    Despite adding salt while washing the dish turned out bitter. Sauteeing the leaves earlier would be a better idea

    • says

      hufrish, ohh… on some occasions methi leaves are very bitter. on most occasions, the method of adding salt works. may be the methi leaves that you got were too bitter. next time when you try this and they are bitter then saute them before.

  5. anusha says

    HI , Ur recipe was awesome but i want to just know can we also add paneer with meethi and matar

  6. Rahul Taneja says

    This recipe turned out absolutely awesome. Not really hard to cook and my family couldn’t stop licking their fingers. Thanks for this wonderful recipe!

  7. Reema says

    Hi. Thanks for the recipe. I made this today and it was delicious. Its actually a very simple recipe which requires no masalas at all. Amazing. Thanks again :)

  8. Dr Ashay says

    hi Dassana……today i wanted cook something for my wife…… i searched for recipes…..cooked methi mutter malai as per ur instructions….my wife loved it……thanks alot….u are too good.

  9. says

    hii dassana…u r jusssst awesome…..love all of ur recipes vch i’v tried…..m a big fan of food n u…. like all mums my mom is a gr8 cook….n 2nd one is debatelessly just u..thnx keep d good wrk going..

    • says

      hi prerna
      thanks for this sweet comment. yes, i agree all mums are great cook and its a honour if you rate me second after your mother.
      keep visiting the blog and leave your feedback or suggestions.
      happy new year in advance.
      dassana

  10. Tilika says

    The tasty gravy sure would keep the bitterness of methi away :P :P Good to have finally found a blog wherein the recipes always turn out to be good … :)

  11. Tilika says

    Hey I forgot to put sprinkle salt when chopping methi … What should I do to avoid the bitterness of methi? :(

  12. Tilika says

    Thanks for the advice … I never compromise on taste so I went to the shop and purchased Amul fresh cream !!! :D Is 200 ml of cream sufficient ??

    • says

      me too :-) yes it will be sufficient. the recipe calls for 1 cup which of cream which is approx 240 ml of cream. so i think 200 ml will be fine. if the methi leaves are bitter, than just sprinkle some salt on chopped methi leaves. mix well and allow to stand for 15-20 mins. then rinse the leaves well and use the methi leaves. you can cut down methi leaves to 1.5 cups.

  13. Tilika says

    I have been trying out your recipes and all of them have become awesome !! :D :D Today came across this (methi matar malai) recipe of yours, wanted to know if I can skip adding cream … :)

    • says

      Thanks Tilika for Appreciating the recipes. Cream is an essential ingredient in this methi matar malai recipe. If you don’t want to add cream then whole recipe has to be changed drastically and i don’t know how it will taste. e.g. you have to reduce the fenugreek leaves and increase the cashew quantity for making the paste.

  14. Svasti says

    If I don’t have cashews, what other nut can I use ? Also can I just skip the kaju ? Do u think it will alter the taste ? Thanks.

    • says

      you can use almonds instead of cashews. the taste would be different, but you will get the creaminess that is required in this dish. don’t skip the cashews. use almonds instead.

  15. Tanvi says

    ive always loved sweet gravies…and this is one of my fav…we tried this at home but ours was always dark green and runny. :( with the winters knocking the door, ill surely try this at home…i also once had a similar dish in a restaurant called methi chamannnwhich had paneer meaning chaman in kashmiri….thanks 4 the recipe and once again lovely pics.. :)

  16. says

    Tried this simple today..very easy.only changes I made in my recipe is I added methi,palak and mint leaves 1/4 cup each…was different in taste.
    Like your many recipes..wonderfull..!

    • says

      yes neha, we can add paneer. in that case the recipe will be called methi paneer malai. i have seen some restaurants serving this version too.

  17. piyu says

    hi dassana

    thnx i tried it was niceeeee!!!!!!!!!!!!
    it tasted just like restaurant style yummy!!!!
    i just made few changes like while making the onion paste i added curd to it and i added amchur powder with salt and sugar at the end. and for methi leaves you can soak them hot salty water and then in cold water!!!!

  18. says

    Hi Dassana,

    This is the first time I prepared Methi matar malai. I took tips from your’s and some other blog… and the result was awesome. Will Share what ever pics I have taken…

    Your blog looks good and interesting and i like the way you explain small things like not wasting food:)

    Sohni.

  19. Renuka says

    can i add groundnuts in place of cashews….
    one more query….what can be added in place of tamrid in date tamrid chutney…if someone has to avoid it due to ayurvedic treatment….

    • says

      adding grounds nuts will give its distinct taste and may not go well in this dish. you can however add some almonds and muskmelon seeds/magaz paste instead of cashew nuts.

      since it is tamarind dates chutney, there is nothing you can substitute with tamarind. just make a sweet chutney made from dates and jaggery and add some amchur to make it little sour.

  20. ambika.naik says

    hi.. this is ambika here… i want to know how to preserve malai at home for cooking… when i store it emits a smell.. how do i preserve it without the smell and how exactly do i use it??

    • says

      dear ambika, there was a time i would also store malai at home and then make butter and ghee from it. but now i don’t :-)

      i would store them in the freezer. the malai would not smell even after thawing it. i would keep collecting the fresh malai that floats on top of boiled milk every day in a air-tight container in the freezer. after some 20-25 days, i would have enough malai to make butter or ghee at home.

      when you want to use for icing on cakes or muffins, then just remove the required amount you want. then whip it in the mixie till the cream becomes smooth and gets some soft peaks.
      if using for some curries or gravies like paneer makhani or dal makhani, then just whip till the cream becomes smooth.

  21. Ritika says

    I have to admire your passion for cooking. I have looked at tons of sites for recipes, but this one i had to comment on. Thanks for sharing these wonderful recipes and the pictures really help.

  22. sunita sil says

    I am doing good with your recipes and finally i tried your recipe yesterday and i wanted to try maria’s recipe also so i clubbed both the ingredients and it was awesome to taste. When i made the paste it became pink due to the colour of onion and i was a bit depressed but there was no raw taste either. But thankfullly it came out as in the picture and enjoyed with parathans and kheer. Did not have cream so i clubbed it with thick milk and a bit of garam masala. Thanks a lot dassana.
    take care bye
    sunita

    • says

      thanks sunita for making the recipe and then sharing your experience. its for readers like you that make blogging such a joyous work. as my appreciation for all my readers i will be soon hosting a give away.

    • says

      dear dhaly, you cannot make the methi matar malai recipe with fenugreek seeds. if you can get dry fenugreek leaves also known as kasuri methi, you can make this recipe. if you stay outside india, in the asian or indian stores you should be able to get packed dry fenugreek leaves. if using the dry fenugreek leaves, then you can add around 5-6 tbsp of it.

  23. says

    i havent had methi malai matar in soooo loong.. i should just skip the cream and make it. coz i am sure it will still taste heavenly.. yours is making my mouth water.
    We dont waste anything too.., i used up all of my hard breads when i was trying glutenfree baking, and made those into crackers or chips:) plus you cant anyway giveaway open stuff to people here. so as well use it.

    • says

      thanks richa. the methi malai matar can be made without cream and i am sure it will taste good.

      i usually end up adding left over breads to the cutlets or tikkis i make.

  24. says

    Ditto me too a strong believer of not wasting food and teach my kids the same almost daily :). This dish looks really yummy and perfect for formal dinners….I haven’t tried this one yet Dassana, will make it someday, bookmarked it …

  25. says

    I admire your frugal use of food, “recycling” leftovers into parathas, for example. I wish we all did this. I don’t even like peas, but will have them all spring — I’m looking at that cashew paste though.

    • says

      thanks sharyn. even i wish we all reused the leftovers in food. in india though, left over food is given to animals like cows, dogs, cats, and sadly sometimes even to very poor people.

      • Resa says

        I’m dissappointed it’s very bitter! Don’t know where I went wrong ! I did follow ure instructions but its so bitter! Crestfallen indeed!

        • says

          the methi you used is very bitter. actually the recipe is not bitter. since the methi we get in india, is not very bitter. a suggestion is to add salt to the leaves and mix well. let the methi leaves sit for about 20-30 minutes. then squeeze the methi leaves. the bitter juices are released this way.rinse and then add to the recipe.