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 Methi Matar Malai

Methi Matar Malai

A popular Indian curry, Methi Matar Malai, combines fresh methi leaves with green peas. It is a sweet, rich and creamy curry. This Indian dish is quite popular in North India, especially during winters, when fresh methi (fenugreek) is in season!

Methi Matar Malai
Methi Matar Malai

The methi leaves have a slightly bitter taste and so they pair beautifully with sweet green peas and fresh cream in this recipe.

Methi Matar Malai

Course: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



I personally love that slight bitter of methi. Other than being flavorful these leaves have a lot of health benefits – they are known to reduce cholesterol and reduce the risk of cardiovascular diseases.


  • To grind into a paste
  • Onion – 1 medium, chopped

  • Green Chilli – 2, chopped

  • Cashews – 15-20

  • Ginger – 1-inch piece, chopped

  • Garlic – 10-12 cloves, chopped

  • For curry
  • Oil – 1-2 tbsp

  • Cumin – 1 tsp

  • Methi/Fenugreek Leaves – 2 cups, chopped

  • Hot Water – 1 cup

  • Fresh Cream – ½ cup+½ cup

  • Green Peas – 1 cup

  • Salt – 1 tsp

  • Sugar – ½ tsp

  • Pepper Powder – ¼ tsp

  • Garam Masala Powder – ½ tsp

  • Coriander Leaves – 3-4 tbsp, chopped


  • Into the small mixie jar, add the onion, green chilli, cashews, ginger and garlic and grind it to a fine paste.
  • Into a kadai, add the oil and the cumin. Once the cumin splutters, add the ground onion paste to it and cook till the oil starts separating.
  • Add the methi leaves to this and cook for a couple of seconds. Add hot water and ½ cup cream to this and mix well. Add the green peas and salt and cover and cook till the peas are cooked.
  • Finally, add the sugar, pepper powder, garam masala and the remaining ½ cup of cream and mix well. Turn off the heat.
  • Garnish with chopped coriander leaves.

Recipe Video

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