Methi Matar Malai Recipe (Creamy Fenugreek Green Peas Curry)

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Methi Matar Malai (also spelled Methi Mutter Malai) is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Smooth, creamy, and rich, this recipe is a surefire winner with kids and adults alike. Try making this tasty curry recipe today – you’re sure to love it.

methi matar malai in a white bowl with a light blue rim, garnished with a few peas and a sprig of fresh coriander.

About Methi Matar Malai

If you need a cooking win, this recipe is for you. Methi (fenugreek leaves), matar (green peas) and malai (cream) are a killer combination. This recipe is so good, it will even beat the matar methi malai served in restaurants!

This recipe for methi mutter malai can be made in flat 30 to 35 minutes. Thus making it a perfect comfort food dinner on a chaotic weeknight.

This mild recipe is good for kids too – especially if you want to feed them fenugreek. There is no bitterness at all! In fact, this yummy curry is on the sweeter side due to the cream, onions and cashews.

Both fenugreek leaves and its seeds have a lot of health benefits. So be sure to include them in your meals.

Looking for more popular Methi Recipes on blog? Check out some of my favorites:

  1. Methi Paneer
  2. Methi Malai Paneer
  3. Methi Chaman

This recipe inspired from Asha Khatau’s cookbook Epicure’s Vegetarian Cuisines of India has always been a hit at home! Every single time I make it, I am amazed at how good it tastes.

I also love that it is an easily scalable recipe – if you’re cooking for a crowd, feel free to double or triple it! As written, this methi matar malai recipe will make about 4 servings with roti.

As with most Indian curries, methi mutter malai goes well with Indian flatbreads like Naan, Paratha, Chapati or Tandoori Roti. It also goes well with plain boiled basmati rice or Jeera Rice.

Make this simple, comforting fenugreek and green pea curry tonight – you’ll be so glad that you did!

Step-by-Step Guide

How to make Methi Matar Malai

Make Onion Cashew Paste

1. In a grinder or blender jar, add 1 teaspoon of cumin seeds.

cumin seeds in a grinder jar.

2. Add ⅓ cup chopped onions.

chopped onions added to grinder jar.

3. Add ¼ cup cashews.

raw cashews added to grinder jar.

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

garlic, ginger and green chilies added to grinder jar.

5. Grind to a smooth and fine paste. If the blades are having difficulty turning, then you can add a tablespoon or two of water while grinding.

tablespoon full of paste for making methi matar malai recipe to show the consistency. It looks like a slightly gritty cake batter.

Sauté Onion Paste

6. Heat 2 tablespoons of ghee or a neutral flavored oil in a pan or kadai until shimmer. Add the paste to the heated pan.

paste added to hot oil in kadai.

7. Sauté the paste, stirring often.

sautéing the paste to make methi matar malai recipe.

8. Sauté till you see the oil releasing and the paste 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 see the sautéing process in action, check out the video above.

paste is ready now that it has gathered around itself and the oil is releasing from the sides.

Sauté Methi (Fenugreek Leaves)

9. Add 1 cup chopped fenugreek leaves (methi).

Prep the leaves ahead before you begin the cooking by first rinsing them thoroughly in water 3 to 4 times. Draining all the water, then chop the leaves and set aside.

methi leaves added to pan with paste.

10: Mix well and sauté for 2 to 3 minutes on low heat.

sautéing fenugreek leaves with paste for making methi matar malai recipe.

Add Water or Green Peas Stock

11. Next, add ½ cup water or the green peas stock (the water in which the green peas were cooked) in two parts. You can add either of these liquids as required.

adding matar stock to pan with methi mixture.

12. Mix very well.

stirring methi matar mixture.

13. Simmer the gravy for 3 to 4 mins.

simmering the gravy

Make Methi Matar Malai

14: Next, add ½ cup boiled matar (green peas).

Though fresh green peas taste best, you can use frozen peas too. To cook green peas, just add them in enough water and boil till the peas are done. Do not throw away the water. Use the green peas stock instead of water for even more flavor!

matar (green peas) added to curry.

15. Now add ½ cup light cream or low-fat cream. If using homemade malai, then mix chilled malai with a whisk or in a small blendertill smooth.

TIP: For heavy or whipping cream, add only ¼ cup.

malai added to mixture.

16. Mix very well.

mixing in the cream and peas into the methi matar malai recipe.

17. Simmer methi mutter malai curry for 5 to 6 minutes, stirring at intervals. If the consistency looks too thick for your liking, add a bit of water to thin the consistency slightly.

simmering methi matar malai in a kadai.

18. Lastly, add ½ teaspoon each of sugar and salt. Mix again and simmer for a minute. Add more or less sugar to taste, or skip it altogether.

At this step, optionally you can sprinkle 2 to 3 pinches of Garam Masala Powder.

adding salt and sugar.

19. Methi matar malai is now ready to serve. How easy was that?

hand holding a spoon of mixture - methi matar malai recipe is complete!

20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with Indian flatbreads like naan, paratha, or chapati. It also goes well with plain steamed basmati rice or saffron rice or jeera rice.

methi matar malai in a white bowl with a light blue rim, garnished with a few peas and a sprig of fresh coriander.

FAQs

Can I make this recipe vegan?

Yes, you can! Feel free to use coconut cream instead of malai, or make it using almond paste or almond meal instead. Note that with coconut cream, the taste and flavor will be of coconut.

Can I use almonds instead of cashews?

Yep! In basically any Indian recipe, you can replace cashews with almonds. Be sure to blanch them first and remove their skins for the best results.

What if I am allergic to nuts?

Try swapping in 1 to 2 tablespoons of melon seeds (magaz) or 2 teaspoons of poppy seeds (khus khus) for the cashews!

Can I use dried fenugreek leaves a.k.a kasuri methi?

Indeed you can. Simply use 1.5 to 2 tablespoons of dried fenugreek leaves in place of the fresh leaves.

Can I make a jain version?

Just skip onion and garlic and make a paste of green chilies, ginger, cashews and cumin seeds. Heat the oil and add a pinch of asafoetida before adding the spice paste. From there, the rest of the recipe remains the same!

How do I make methi leaves less bitter?

Sprinkle some salt on the chopped fenugreek leaves and let them sit for 15 to 20 minutes, then squeeze them before using.

Can you add paneer to this curry?

Absolutely!

I’m out of cream, can I use khoya instead?

Yes, though the flavour will be slightly different. Use ½ cup grated khoya in place of the cream.

What about curd?

I don’t suggest you use curd in this recipe, as it will give the curry a sour taste. Use cream, or substitute ½ cup mawa or khoya instead.

More Indian Curries To Try!

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methi matar malai in a white bowl with a light blue rim, garnished with a few peas and a sprig of fresh coriander.

Methi Matar Malai Recipe

Methi Matar Malai is a rich and delicious North Indian curry made with fenugreek leaves, green peas and cream. Smooth and creamy this recipe is a surefire winner with kids and adults alike.
4.88 from 72 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine North Indian
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For the paste

  • cup chopped onions or 1 medium-sized onion
  • ¼ cup cashews – whole cashews
  • 1 teaspoon cumin seeds
  • 1 teaspoon chopped garlic or 4 to 5 medium-sized garlic cloves
  • 1 teaspoon chopped ginger or 1 inch ginger
  • 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies

Other ingredients

  • 2 tablespoons oil or ghee
  • 1 cup chopped fenugreek leaves (methi leaves)
  • ½ cup water or the stock/water of boiled green peas – add as required
  • ½ cup green peas – boiled or steamed
  • ½ cup light cream or low-fat cream, check notes below for whipping or heavy cream
  • ½ teaspoon sugar or add as required
  • salt as required

For garnish

  • 1 to 2 tablespoons chopped coriander leaves (cilantro)
  • 1 to 2 tablespoons green peas boiled or steamed – optional

Instructions
 

Preparing the ground paste

  • In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
  • Blend or grind to a smooth paste withput adding any water.
  • If you are not able to blend, then you can add 1 to 2 tablespoons of water.
  • For cooking the green peas, you can either boil them in a pan with 1.5 cups water for 7 to 8 minutes until tender or steam them in an Instant pot for 3 to 5 minutes adding about 1 to 1.25 cups water in the steel insert.
  • You can also boil the green peas in a stove-top pressure cooker for 5 to 6 minutes. Reserve ½ cup of the cooked water if you have boiled the peas.

Sautéing ground paste

  • Heat ghee (clarified butter) or oil in a pan or kadai.
  • When the ghee melts or becomes lightly hot, add the ground paste.
  • Sauté the paste for 6 to 7 minutes on a low heat until you see the fat separating from the sides.
  • Stir often when sautéing so that the paste does not stick to the pan. You should see fat releasing from the sides and the paste will also have a nice aroma.
  • You will see the paste coming together and becoming glossy. Do not brown the paste. 
  • If the ground paste sticks to the pan or gets browned add a few splashes of water. Mix, deglaze and continue to sauté.

Making methi matar malai

  • Add in the chopped fenugreek leaves and sauté further for 2 to 3 minutes. 
  • Then add ½ cup water or the stock/water in which the green peas were cooked in two parts. Mix thoroughly and simmer the gravy for 3 to 4 minutes. Stir at intervals. 
  • Add the boiled peas and cream.
  • Simmer the gravy for 5 to 6 minutes on a low heat.
  • Finally add the sugar and salt. Mix again. At this step, you can opt to sprinkle 2 to 3 pinches of garam masala powder.
  • Garnish with coriander leaves and serve methi matar malai hot or warm with naan, paratha or roti.

Video

Notes

  • If using fresh homemade cream or malai: Refrigerate about ¼ cup of clotted cream or malai first.Then whip it till it becomes smooth and soft. Don’t add warm malai or clotted cream straightaway from the milk as this won’t give you a good creamy texture. I used packaged light 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 packaged cream.
  • If the fenugreek leaves are too bitter: Chop the fenugreek leaves and take them in a bowl. Sprinkle some salt and mix very well. Keep aside for 15 minutes. Then squeeze the fenugreek leaves in your palms. The bitter juices go away this way. 
  • If adding whipping cream or heavy cream: When you include whipping cream or heavy cream in the recipe, then add ¼ cup of either.
  • Green Peas: You can add either fresh green peas or frozen green peas. Make sure to boil or steam the green peas before you add to the curry.

Nutrition Info (Approximate values)

Nutrition Facts
Methi Matar Malai Recipe
Amount Per Serving (4 g)
Calories 203 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg11%
Sodium 309mg13%
Potassium 150mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 323IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 10mg12%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 9µg9%
Calcium 258mg26%
Vitamin B9 (Folate) 19µg5%
Iron 2mg11%
Magnesium 35mg9%
Phosphorus 84mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This methi matar malai recipe from the blog archives first published in February 2012 has been republished and updated on 19 January 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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246 Comments

  1. The recipe is just perfect. I tried it out and my family and me loved it. Tasted yummm!! 😋5 stars

  2. I’ve made this a few time and every time it’s perfect. People keep asking me for the recipe. This is my favourite cooking site.5 stars

  3. Hi! Dassana…have forgotten the no. of times I have made this dish since I sighted it..and believe me every time it’s been a hit in the family..thank you soooo much 💞5 stars

    1. Thanks a lot for the feedback and glad to read it. Most welcome. Thanks for the rating as well.

  4. 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

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

  6. 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

    1. Thanks Kavita for your positive feedback on recipes and the trust you have on them. Glad to read your positive comment.

  7. Hi dassana

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

  8. 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?

    1. 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.

  9. 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

    1. 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.

  10. 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

    1. 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.

  11. 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

    1. 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.

  12. 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?

    1. Thanks Jyoti for sharing this positive feedback on recipes. Glad to know that they are helping you. I will try to add some more pasta recipes. There are some more already posted on the website. Will try to add more healthy recipes.

  13. 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

    1. 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.

  14. 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

  15. 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

    1. welcome neha. glad to know that recipes helped in enhancing your cooking skills. thanks for your positive feedback.

  16. Hi
    Really wonderful recipe better than restaurant
    I made it today for dinner and I got fantastic outcome
    I used your tip the fresh cream of home made
    Thanks for sharing this ?5 stars

    1. thank you sneha for this lovely feedback. homemade cream always gives good results. thanks also for sharing this. happy cooking.

  17. hello ma’am..I made it today for lunch and it is an amazing recipe.
    I made a few changes..I soaked kaju and makhane in milk for overnight and then made a paste..it was amazing…thanks r such wonderful recipes

    1. thanks trisha for the feedback as well as the suggestions. makhane is a very healthy addition. i will also give a try.

  18. Hi Dassana. Here in this recipe I just made a slight addition recently. I dry roasted the onion, cashews, ginger and garlic, chillies and then ground it to a fine paste.4 stars

    1. komal, just skip onion and garlic and make a paste of green chilies, ginger, cashews and cumin seeds. heat oil and add a pinch of asafoetida. then add the paste. there rest of the recipe method remains same. for the main ingredients, use 1 cup methi leaves, 1/2 cup green peas, 1/2 cup fresh cream and 1 to 2 tbsp ghee or oil. add water as required. also use 1/2 teaspoon cumin seeds, 1/2 inch ginger and 1 green chili and 1/4 cup cashews.

  19. Hi.. this one was so easy and so awesome..! Really better than the restaurant one!!
    Thanks a lot for sharing this.
    And the tip to use cold whipped fresh home cream is too good..5 stars

  20. Hi
    3 holidays nd 3 different dishes to experiment nd all were a hit- methi malai mattar, veg handi, fried rice with manchurian, sab plate clean finish,nd nothing remaining to store in d fridge . Just one thing to add — ur website is VERRY ADDICTIVE , Butter paneer masala is SIMPLY SUPERRRRR.
    thanx nd God bless U

    1. thank you jaya for all your good wishes and kind words 🙂 god bless you and you are welcome.

    1. thanks prax. did you add salt to methi and then kept the leaves for some minutes. this helps remove methi’s bitterness.

  21. thanks for the wonderful recipes.. all your recipes are very easy nd delicious too… thank you…

  22. Hii…em meenal
    Ur recipes r delicious…i hav tried many recipes frm ur site…n really all were delicious…thanku so mch

    1. yes you can. 1.5 to 2 tbsp of dry fenugreek leaves should be fine. you can add more if you want more of the methi taste.

  23. hey!
    till now i have tried just one recipe of yours and that is methi matar malai and i must say this is the easiest and the most delicious recipe of this dish on the internet.
    i really appreciate it n i hope to try many more recipies of yours.
    awesome work. ?

    1. very pleased to know this thankyou so much simran for your kind and positive words. surely try more recipes and share your feedback 🙂

  24. You are simply awesome..
    You are foody Google for me…I gained respect in my in law’s house mainly coz of u and ur recipes…they said and I searched your site and ta da…i am a perfect bahu just of u.. God bless u with lots of happiness health and wealth5 stars

    1. thats great to know 🙂 thank you very much saloni for your kind wishes. wish you all the best for your future.

  25. Hi Dassana,
    Thnx a lot for d recipe.
    It came out really well n with ease. Though I tried it for d first time but it was no where less than what v tasted in restaurant. …Thnx again. ..4 stars

  26. Dear Amit Dassanaji..I am a big follower of ur site..ur recipes are awesome…I have tried many dishes…and learnt lot of cakes..Thanks a tonne..

  27. Dear amit.dassanaji i.hv been following your blog n.making the recipes which you explain so nicely..thank you …making methi matar today fr dinner..and in my house too no food is wasted ever.i salutethe thought of giving respect to food.

    1. true geetha 🙂 wasting food is not right instead give to a needy person. thankyou for your kind and positive words.

  28. Hii.. thanks for the lovely recipe.

    Since Methi is usually so putting it directly in the onion paste wont give bitter taste to the dish? What do we do to ensure that bitterness of methi doesnt come into the dish?

    1. the slight bitterness of methi leaves is the highlight of this dish. the dish is not very bitter. in india, we do not get very bitter methi leaves. if you do not want the bitterness, then just sprinkle some salt in the chopped methi leaves and leave for about 15 minutes. then squeeze the leaves and add them to the dish.

  29. Hello Dassana
    Superb and delicious recipe.
    I’m a regular visitor of your site….. and have tried many recipes. The way you write recipes along with pics really makes it very easy to try. Keep it up

  30. Hi Dassana,
    I’m hooked on to your site. Your recipes have helped me become a better host and imbibe variety in my cooking. Thank you for sharing these pictorally as well. This recipe is super hit.5 stars

  31. Great recipe. Delicious different awesome.
    Thanks for sharing. Keep up the good work.

    God bless you!!!

  32. Hi,
    Love all your Recipes for cooking and i try new thing each time its just great you are very talented 🙂
    Just a quick question any possible chance i can use Dried methi instead of fresh one. 🙂5 stars

  33. I tried this recipe and the result was awesome..Exact like the restaurant..I like the way u post the recipes..Step by step and with pictures..And simple to understand..Please do not change your pattern..Thanks a ton..5 stars

    1. welcome simran. nice to know this. i will keep the recipe presentation same as it helps the readers.

  34. methi matar malai was very good and authentic restaurant style i am very happy to get a best teacher this is my fourth or fifth reciepe in two weeks and all are getting awesome results thanks a lotttttt and god bless

    1. thanks sahana. you can use khoya (evaporated milk) but the consistency and taste of the recipe will be different. 1/2 cup grated khoya will be fine.

  35. Hi I like all your recipes.. 🙂 This recipe looks yumm.. i really wana try this . But i don’t want to use cream that is being mentioned coz ma husband dont like it.. Can i use plain curd instead of cream? or else anything else to substitute cream?

    1. thanks. in this recipe cream is essential. curd will give a slight sour taste and thus the taste will change completely. instead of cream, you can add khoya or mawa. but then don’t add 1 cup. 1/2 cup grated khoya will be fine.

  36. Thank you so much for such a delicious recipe dassana.
    It tastes yummy….
    My husband loved it…5 stars

  37. Thanx a lot dassana! Ur recipes are really helping me lot specially d pictorial way it had been given! I m in Australia n hardly cook at my home in India bt by following your recipes nw I can call myself a good chef! Really every dish turns out a perfect blend of everything! Thanks!!!5 stars

  38. Looks yummy.
    Am trying it today.
    Just a thought.
    Cashew paste is the one that makes it stick.
    Onion paste fries better n faste without cashew.
    It can be added later.

    1. thanks Radhika. if you use non stick pan or heavy bottomed pan then the cashew paste does not stick. you can give a try to the way you are suggesting.

  39. Hey Dassana

    I am all smiling after making this recipe. Thanks a ton..my husband really enjoyed it…

  40. Hi Dassana,
    My husband and I (well, myself and my husband’s content belly) are big fans of your site! I was wondering, is there an alternative to using fresh cream to make this recipe more healthy (perhaps substituting yogurt?) Given that the cashews are fattening, I imagine that the cream does even more damage to the waistline. :-\ Thanks!

    1. welcome jaya. there is not alternative to fresh cream. but you can add khoya (evaporated milk) but the consistency and taste of the recipe will be different. but it will taste good. don’t add curd as it will give a slight sour taste to the gravy. this gravy is sweet.

  41. Dassana,
    I m a 16 year old and like to cook different recipes every weekend,so today I tried your M3 recipe,and it was awesome,my family members couldn’t stop to lick there fingers.
    Thank You.
    Will try more recipes from your blog.5 stars

    1. welcome shantanu. good to know that you are taking interest in cooking. good creative hobby which helps in the long run. yes do try more recipes.

  42. I like all of ur recipes a lot…moreover the way of writing and presenting makes it very simple. Most of the time recipes are implemented successfully. Thanks.keep posting

    1. welcome prajakta. thanks for sharing your positive feedback. it helps to know that we are on right track.

  43. Hi Dassana,

    Wish u n ur family Happy new year… I am planning to make this receive tonite for dinner but don’t have fenugreek leaves with me is there any other alternative for it. as I am getting very lazy 😉 to go n buy methi from market.. please suggest.

    Thanks
    Deepti 🙂

    1. hi deepti. fresh fenugreek leaves taste best. but you can also make with kasuri methi. i think 2 to 3 tbsp of kasuri methi should be fine.

  44. Hi Dassana

    Would like to try this recipe tonight but don’t have malai can i use sour cream instead?

  45. Hi dassana,
    yet another wow recipe 🙂 i made this for dinner along with naan without yeast last night for dinner 🙂
    if it were possible and not rude, i would have burped online. Loudly. With my family 🙂

  46. Thank you so much Dassana!! It is really simple and easy to make. I did not have fresh cream so I used milk instead. It didn’t make much difference..
    Thanks to your recipe, it turned out to be really delicious! My husband just loved it! 🙂5 stars

  47. Such an easy and perfect recipe seriously. In fact I felt the hardest part was picking the methi leaves instead 5 stars

  48. 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 🙁

    1. 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.

  49. 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!!! 😛 😛
    Thanks for the recipe!!!
    Made my dad really happy! 🙂

  50. 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?5 stars

    1. 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.

      1. Makes sense. The thought of whipping malai first and then adding it never crossed my mind. I will surely do that next time. Thanks 🙂

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

    1. 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.

  52. HI , Ur recipe was awesome but i want to just know can we also add paneer with meethi and matar4 stars

    1. 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.

  53. 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!

  54. 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 🙂5 stars

  55. 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.5 stars

  56. 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..5 stars

    1. 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

  57. The tasty gravy sure would keep the bitterness of methi away 😛 😛 Good to have finally found a blog wherein the recipes always turn out to be good … 🙂

  58. Hey I forgot to put sprinkle salt when chopping methi … What should I do to avoid the bitterness of methi? 🙁

    1. 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.

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

    1. 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.

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

    1. 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.

  61. 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.

    1. 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.

  62. 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.. 🙂5 stars

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

  63. 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..!

    1. 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.

  64. 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!!!!

  65. 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.

  66. 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….

    1. 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.

  67. 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??

    1. 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.

  68. 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.

  69. 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

    1. 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.

    1. 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.

  70. 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.

    1. 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.

  71. 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 …

  72. 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.

    1. 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.

  73. 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 🙂

      1. 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!

        1. 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.