methi matar malai recipe, how to make methi malai matar

methi matar malai recipe with video and step by step pics – methi matar malai is a delicious north indian recipe which is very popular. methi matar malai can also be found in the menu of most north indian or punjabi restaurants.

methi matar malai recipe

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

methi mutter malai recipe can be made in flat 30 to 35 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.

the recipe is good for kids too, especially if you want to feed them fenugreek. 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.

some more popular methi recipes on blog are:

  1. methi paneer
  2. methi malai paneer
  3. methi chaman

this methi matar malai recipe was posted 5 years back. from the time I posted this recipe and till today, I have made this recipe many times and every time the recipe is a winner. if you have guests at home, then you can even double the recipe.

serve methi matar malai with naan or parathas or phulka or tandoori rotis. it also goes well with plain boiled basmati rice or jeera rice.

preparation to make methi matar malai

1. in a grinder jar, add 1 teaspoon cumin seeds.

methi matar malai recipe

2. then add ⅓ cup chopped onions.

methi matar malai recipe

3. add ¼ cup cashews.

methi matar malai recipe

4. next add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon green chilies.

methi matar malai recipe

5. grind to a smooth paste. if you are not able to grind, then you can add some water while grinding.

methi matar malai recipe

making methi mutter malai

6. heat 2 tbsp ghee or oil in a pan or kadai and then add the paste to it.

methi matar malai recipe

7. continue to saute the paste stirring often.

methi matar malai recipe

8. saute till you see the oil releasing from the sides of the paste and the paste gathers around itself and leaves the sides of the pan. you don’t have to brown the paste. stir often to ensure that the paste does not stick to the pan. if it does stick then add some water. to check the sautéing process, do check the video above.

methi matar malai recipe

9. add the chopped fenugreek leaves (methi).

methi matar malai recipe

10: mix it well and saute for 2 to 3 minutes on low flame.

methi matar malai recipe

11. next add ½ cup water or green peas stock in two parts. green peas stock is the water in which the green peas were cooked. you can add water as required.

methi matar malai recipe

12. mix very well.

methi matar malai recipe

13. simmer the gravy for 3 to 4 mins.

methi matar malai recipe

14: next add 1 cup boiled matar or green peas. though fresh green peas taste best, but you can use frozen green peas too. for boiling green peas, just add them in enough water and cook till the peas are done. do not throw away the water. use the green peas stock instead of water.

methi matar malai recipe

15. then add 1 cup fresh cream or malai. if using homemade malai, then whip chilled malai in a small blender or with a whisk till smooth.

methi matar malai recipe

16. mix very well.

methi matar malai recipe

17. simmer methi matar malai gravy for 5 to 6 minutes. stir at intervals.

methi matar malai recipe

18. lastly add ½ teaspoon sugar and salt. mix again and simmer for a minute. you can add less or more sugar as per your taste requirements or skip it altogether.

methi matar malai recipe

19. serve methi matar malai.

methi matar malai recipe

20: garnish with coriander leaves and serve 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 recipe

more curry recipes

methi matar malai recipe

4.82 from 54 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:north indian
Calories: 258kcal
Servings (change the number to scale):4
methi matar malai recipe
punjabi methi matar malai recipe - methi mutter malai is a popular punjabi north indian curry.

INGREDIENTS FOR methi matar malai recipe

(1 CUP = 250 ML)

main ingredients for methi matar malai

  • 1 cup chopped fresh fenugreek leaves (methi leaves)
  • ½ cup boiled green peas (matar)
  • ½ cup fresh cream (malai)
  • 2 tablespoons ghee or oil
  • ½ cup water or add as required
  • ½ teaspoon sugar or add as required
  • salt as required

ingredients for the paste

  • 1 teaspoon cumin seeds (jeera)
  • 1 medium size onion - chopped or ⅓ cup chopped onion
  • ¼ cup cashews (kaju)
  • 1 teaspoon roughly chopped garlic cloves (lahsun) or 4 to 5 medium garlic cloves, chopped
  • 1 teaspoon roughly chopped ginger (adrak) or 1 inch ginger, chopped
  • 1 teaspoon roughly chopped green chilies (hari mirch) or 1 to 2 green chilies, chopped

for garnishing

  • few chopped coriander leaves
  • some boiled green peas, optional

HOW TO MAKE methi matar malai recipe

preparing the paste

  • in a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onions, ¼ cup cashews, 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon green chilies.
  • grind to a smooth paste. 
  • if you are not able to grind, then you can add some water while grinding.

making methi matar malai

  • heat ghee or oil in a pan or kadai.
  • add the ground paste and fry the paste 6 to 7 minutes on low flame till it starts giving a fragrant aroma.
  • keep on stirring in between to avoid the paste from sticking to the pan. you should see oil releasing from the sides. do not brown the paste. 
  • add a little water if it sticks to the pan.
  • add chopped fenugreek leaves and saute for 2 minutes. 
  • then add ½ cup water in parts. mix well and simmer for 3 to 4 minutes. stir at intervals. 
  • then add the boiled peas and cream.
  • simmer methi matar malai gravy for 5 to 6 minutes on a low flame.
  • add the sugar and salt and mix well.
  • garnish with coriander leaves and serve methi mutter malai hot with naan, parathas or phulkas.

RECIPE VIDEO

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.
  • if the methi leaves are too bitter - chop the methi leaves and take them in a bowl. sprinkle some salt and mix very well. keep aside for 15 minutes. then squeeze the methi leaves in your palms. the bitter juices go away this way. 
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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240 comments/reviews

  1. I tried this recipe last night and my husband relished it. He usually doesn’t take much of veg to eat with rotis but last night he finished the entire dish. Thank you for this recipe.5 stars

  2. Sir….i want to download ur ap….will u plz tell is it available in play store…..by name?

  3. Hi Dassana ,,,,,your recipies are always a hit ,,,tried methi matar malai and it was a hit too,,,I used almond instead of cashews still it tasted delicious ,,,,thank you for all recipies ,,,as there are still many recipies which I tried but forgot to write comment on it,,,,but really if i want any recipies I can just open your blog and without any second thought try your recipies it’s that good and reliable

  4. Hi dassana

    I want to try this recipe. So instead of Malai. Can i use almond paste and make it vegan.

  5. Hi Dassana, First of all, a big big thanks for creating vegrecipesofindia. It has helped me be a better and confident cook. It helps us expatriates to recreate the flavors we get in India. I even have an app installed now and browse it every weekend for my meal planning. Thanks a lot. Secondly, can I use frozen methi for this dish? If yes, how much? Should I thaw it?

    • thanks for this lovely comment aakriti. glad 🙂 you can use frozen methi. use the same amount as mentioned in the recipe. i have never used frozen methi, so i do not know how it looks. yes do thaw and then use.

  6. Hi Chef, I am a big fan of yours and have tried many recipes. I have tried complimenting you every time I tried your recipe , however, it never got updated due to some technical error. Hope it gets posted this time. I have a question, what can be a replacement for cashews? I don’t have enough cashews as I am making achari paneer and methi matar malai. I have guest coming in for dinner today. Hope to hear from you asap as its a bit urgent. Thanks a lot for all your recipes. I don’t have count of how many recipes I have tried from your blog. Stay blessed🙏5 stars

    • thanks a lot shraddha. you can use almonds instead of cashews. in any recipe you can replace cashews with almonds. you can even little magaz (melon seeds) along with almonds for replacing cashews. sorry could not reply you earlier, but i hope i have managed to solve your query for future.

  7. Hi…I always follow ur recipe..my husband don’t like meethi..the only dish he likes is meethi malai mutter..which he had in restaurant. .He told me if u really want me to eat meethi thn make this for me..I searched in your blog and found it..nd it turned out to b really amazing…my husband said I never had sucha tasty meethi malai mutter. ..its far better thn restaurant. ..I just added one thing in the recipe I gave coal smoke at the end..tat was my hubby suggestion and it really taste awesome..yummy

    Thank you for sharing such a wonderful recipes..Gid bless you5 stars

    • Welcome Nazia. Glad to know this. Thanks for sharing your positive feedback. I usually give charcoal flavor in restaurant style recipes like dal tadka, dal makhani, palak paneer etc. it does add flavor to the dish.

  8. Hello. Is it possible to replace green methi with dried ones? In my country I cannot find green leaves, only dried package. If yes, when should I add them in the recipe?5 stars

    • you can use dried methi leaves in this recipe – about 1.5 tablespoons. just follow the recipe and add dry methi leaves instead of fresh methi leaves.

  9. I tried this recipe last week and it came out really really very delicious. I sent a pic of it to one my what’s app groups and shared your blog with three of my friends. Last month I had tried paneer lababdaar and that also came out very nice.
    My husband is very foody and he is very particular about the taste of almost everything that he eats be it Indian, Italian, Mexican or whatever. He is fond of trying different cuisines. I had been checking out and trying a lot of recipes from this blog and must compliment Dassana Amit for sharing almost all sorts of recipes which always came out to be nice and yummy. They are easy, delicious and very well explained and elaborated.
    Thank you very much for sharing all these recipes. Keep up the good work! I had been thinking of writing a comment for a long time to commend you and your website but didn’t get chance.
    Can you please share some pasta recipes and also some easy and healthy recipes to carry for lunch to the office?

  10. hi there,

    i am a frequent follower of your food blog. I had a question, how many ppl does this recipe (Methi Malai Mattar) serve?

    I need to make if for 30 ppl.

    thank you4 stars

    • its for 6 to 7 servings with rotis. also depends if the methi matar malai is served with rice or rotis. you can easily increase the recipe proportionately for 30 people.

  11. This is my “go to” website for Indian recipes and you’ve really improved my cooking!
    I just made the palak paneer from your recipe. Love love love it!!!
    My daughter has gone from eating 2 chapatis (also your recipe) in one meal to 10!!! I might have to start limiting her chapatis 😀
    I have been looking for this recipe for some time and now that I’ve found it, I’ll definitely try it.
    Many many thanks5 stars

  12. Hiii
    I always refer your blog for recipes.earlier I was known for just simple cooking but after going through your site I made kashmiri pulaav, dhokla, garlic bread,cashew pulav my parents started saying she can cook very well .thanks to vegrecipesofindia. I am going to try methi matar malai soon