SEARCH FOR RECIPES



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

by dassana amit updated December 20, 2013

methi matar malai recipe: methi matar malai, matar methi malai

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 7 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

Leave a Comment

Rate this recipe:  

{ 70 comments… read them below or add one }

smita March 5, 2014 1

Can I use milk instead of cream in this recipe

Reply

dassana amit March 5, 2014 2

smita, you can use the milk but consistency of gravy will be thin and the taste will also change a lot. best taste comes with cream.

Reply

Rahul Taneja March 2, 2014 3

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!

Reply

dassana amit March 2, 2014 4

welcome rahul

Reply

Reema February 26, 2014 5

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 :)

Reply

dassana amit February 27, 2014 6

welcome reema

Reply

Dr Ashay February 1, 2014 7

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.

Reply

dassana amit February 1, 2014 8

welcome ashay. do try more recipes.

Reply

prerna December 27, 2013 9

wud b trying ds tonight… :D

Reply

prerna December 27, 2013 10

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..

Reply

dassana amit December 29, 2013 11

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

Reply

Tilika December 20, 2013 12

And the recipe turns out to be awesome as always !! thank you !! :)

Reply

dassana amit December 20, 2013 13

welcome tilika. glad to know that you liked the recipe.

Reply

Tilika December 20, 2013 14

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 … :)

Reply

dassana amit December 20, 2013 15

thanks tilika

Reply

Tilika December 20, 2013 16

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

Reply

dassana amit December 20, 2013 17

nothing can be done. just hope that the methi leaves are not very bitter. mostly the ones that we get in india are not very bitter.

Reply

Tilika December 20, 2013 18

Same pinch !! :P Thanks once again !! Will let you know how the recipe turned out!! :)

Reply

dassana amit December 20, 2013 19

sure :-)

Reply

Tilika December 20, 2013 20

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 ??

Reply

dassana amit December 20, 2013 21

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.

Reply

Tilika December 20, 2013 22

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 … :)

Reply

dassana amit December 20, 2013 23

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.

Reply

Tilika December 20, 2013 24

Can I skip the cream??

Reply

Svasti November 21, 2013 25

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.

Reply

dassana November 21, 2013 26

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.

Reply

Tanvi October 22, 2013 27

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.. :)

Reply

dassana October 22, 2013 28

welcome tanvi. will like to hear your feedback on this version of methi matar malai… whenever u make it

Reply

Madhu October 21, 2013 29

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..!

Reply

dassana October 21, 2013 30

thanks madhu for sharing your variation. welcome

Reply

Dv September 18, 2013 31

Tried others but u r gravy recepie turned out excellent !!! :-)

Reply

neha April 26, 2013 32

we can use paneer instead of or alongwith peas…tastes great!!!

Reply

dassana April 27, 2013 33

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.

Reply

piyu February 8, 2013 34

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!!!!

Reply

dassana February 8, 2013 35

thanks piyu and also thanks for the tips on methi leaves.

Reply

Sohni kitchen January 31, 2013 36

Hi Dassana,

you can find tried and tasted result from your recipe here in my blog http://sohnikitchen.blogspot.in/2013/01/methi-matar-malai.html

Thanks,

Saravjit

Reply

Sohni kitchen January 30, 2013 37

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.

Reply

dassana January 31, 2013 38

thanks sohni. will see your post soon.

Reply

Deepa S. December 26, 2012 39

Thx a ton for the recipe..I made it yest and it turned out to be awesome… gr8 stuff..

Reply

dassana December 26, 2012 40

thanks deepa.

Reply

shikha December 20, 2012 41

it tastes awesum just tried it.!!! thanx

Reply

dassana December 21, 2012 42

thanks shikha.

Reply

rachna December 18, 2012 43

It’s Vry easy recipe.I definitely try dis

Reply

Anjali Nhavkar December 15, 2012 44

Really thanks for the photos which gives me a tension free recipe.

Reply

dassana December 17, 2012 45

thanks anjali.

Reply

Renuka October 31, 2012 46

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….

Reply

dassana October 31, 2012 47

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.

Reply

ambika.naik September 3, 2012 48

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??

Reply

dassana September 4, 2012 49

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.

Reply

Ritika April 26, 2012 50

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.

Reply

dassana April 27, 2012 51

thanks ritika.

Reply

Jas March 28, 2012 52

I made this yesterday,,,turned out toooooo goooood. thanks a ton!

Reply

dassana March 28, 2012 53

welcome jas.

Reply

sunita sil March 22, 2012 54

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

Reply

dassana March 22, 2012 55

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.

Reply

dhaly March 18, 2012 56

Is fenugreek seed is fine instead of leaves. If its okay, then how much should be added?

Reply

dassana March 18, 2012 57

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.

Reply

bhargavi February 20, 2012 58

very nice photography….

Reply

dassana February 20, 2012 59

thanks bhargavi…. nice to know you liked the photographs.

Reply

Richa@HobbyandMore February 17, 2012 60

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.

Reply

dassana February 17, 2012 61

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.

Reply

Anamika @madcookingfusions February 17, 2012 62

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 …

Reply

dassana February 17, 2012 63

yes, this dish is perfect when one is having guests at home or for formal dinners.

Reply

Sharyn Dimmick February 17, 2012 64

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.

Reply

dassana February 17, 2012 65

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.

Reply

suhani February 16, 2012 66

nice pic..gonna make it this sunday for lunch..

Reply

chinmayie @ love food eat February 16, 2012 67

I make this every winter. I am not usually a fan of this dish because how rich it feels but I make it for guests and everybody loves it :)

Reply

dassana February 16, 2012 68

i know its a rich recipe….. but once in a while its alright to indulge :-)

Reply

Resa January 29, 2014 69

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!

Reply

dassana amit January 29, 2014 70

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.

Reply