Rich and creamy, this methi matar malai is the dish of the winter season! Fresh methi leaves, plump green peas, and a creamy onion cashew paste ensure every bite is bursting with flavor!
Come winters, I really start to crave my green sabzis like palak paneer, sarson ka saag, and this Methi Matar Malai. It’s a luscious, white gravy curry that’s loaded with flavor and texture, and is the best way to eat all the fresh methi of the season.
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A lot of people either make it too sweet or are wary of trying methi malai matar because they think it’s going to be too bitter. But I am here to tell you that you can achieve a perfectly balanced and delicious dish with a simple trick – sauteeing the methi leaves first.
The result is a rich, creamy, and flavorful dish that’s neither sweet nor bitter – it’s simply delicious! Serve it with some lachha paratha for a meal you’ll be craving very often this winter! So let’s find out how to make methi matar malai…
Frequently Asked Questions
Even though it’s technically possible to use kasuri methi, I would highly recommend using fresh methi or fenugreek leaves for the best flavor. However you can use frozen methi leaves in a pinch.
New to freezing fresh greens? Read how to extend the life of leafy greens here.
The secret to achieving non-bitter methi matar malai is to first saute it in some oil and butter before adding it to the onion cashew paste. This step helps cut down on bitterness and balance out the flavors beautifully.
Alternatively, if your methi is too bitter then add the leaves to a bowl of water with some salt and let it sit for 20 minutes. Squeeze out the water before following the rest of the recipe as is. This should help take away some of that excess bitterness.
You can easily make the recipe vegan by replacing the butter with oil, and cream with coconut milk/cream.
Methi matar malai stays fresh in an airtight container in the fridge for up to 3 days. Simply reheat on the stove or microwave until heated through before serving.
Richa’s Top Tips
- I have used fresh green peas for this recipe as it’s in season in India. But you can easily use frozen matar as well.
- Don’t skip sauteeing the methi leaves in some butter and oil. This helps to cut down on the bitterness and add balance of flavor in every bite.
- You can use almonds instead of cashews for this recipe, but this will change the flavor slightly.
- You can adjust the quantity of methi according to your preference.
With the season of fresh leafy greens here, you need to make this methi matar malai ASAP. Believe me, it’s super easy and you’ll love the warming, hearty flavors.
If you enjoy this recipe, be sure to leave me a comment below. Don’t forget to send pictures of your recreations over on my IG @myfoodstory.
Watch How To Make Methi Matar Malai
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Sauteeing methi and matar
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Wash & rinse methi leaves well to remove any dirt. Squeeze out water, finely chop and set aside.
2 cups fresh methi leaves only, stems removed
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Boil 1 cup of water with ½ teaspoon salt & sugar, add matar and cook for 10 minutes. Drain and set aside.
1 cup water, ½ teaspoon salt, ½ teaspoon sugar, 1 cup green peas
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Heat ½ tablespoon oil & butter, add the chopped methi leaves and matar with ¼ teaspoon salt and fry for 3 minutes on low heat just until they are dry & coated with oil & butter. Take care that they do not get browned.
1 ½ tablespoon cooking oil, 1 ½ tablespoons butter
Making onion cashew paste
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Boil 2 cups of water, add onions, green chillies, ginger, garlic, cashew nuts and cook for 20-25 minutes till the onions and cashews turn soft.
2 ½ cups water, 3 medium onions cut into large cubes, 2 green chillies, 1 tablespoon roughly chopped ginger, 1 tablespoon roughly chopped garlic, ⅛ cup broken cashew nuts
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Strain the mixture, discard any liquid, and set aside to cool. Once cool, add the ingredients to a mixie & grind to a smooth paste.
Making gravy
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Heat 1 tablespoon of oil & butter in a pan, add cumin seeds, black & green cardamoms, cinnamon, peppercorns and let them sizzle for 30 seconds.
½ teaspoon cumin seeds, 1 black cardamom, 4 green cardamoms, 1 inch cinnamon, 10 peppercorns
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Add the onion cashew paste and curds and cook it for 10 minutes, stirring occasionally till oil separates from the sides of the pan or floats on top. Add coriander powder, cumin powder and salt and saute for a minute.
2 teaspoons coriander powder, 1/4 teaspoon jeera powder
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Add 1 to 1 1/2 cups water, sauteed methi & matar & cook for 5 minutes.
1 cup water
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Stir in the fresh cream, garam masala, kasuri methi, bring it to a quick boil and turn off the flame.
½ teaspoon garam masala, 2 tablespoons fresh cream, 1 tablespoon kasuri methi
- Fresh or frozen matar works equally well in this recipe.
- Any cooking oil may be used as per your preference.
- Make sure to use the freshest methi or fenugreek leaves available to you for the best flavour
Calories: 365kcal, Carbohydrates: 28g, Protein: 15g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 995mg, Potassium: 312mg, Fiber: 7g, Sugar: 7g, Vitamin A: 528IU, Vitamin C: 25mg, Calcium: 693mg, Iron: 4mg
