Methi Matar Malai (also known as Methi Mutter Malai) is a delectable North Indian curry crafted from fenugreek leaves, green peas, and cream. Its smooth, creamy texture and rich flavor make it a favorite among both children and adults. Give this delightful curry a try today – you won’t be disappointed.
About Methi Matar Malai
The combination of methi (fenugreek leaves), matar (green peas), and malai (cream) is simply delightful. If you’re looking for a cooking triumph, this recipe is perfect for you.
This dish outshines many restaurant offerings and can be prepared in just 30 to 35 minutes, making it an ideal comfort meal for busy weeknights.
A key component of this Methi Matar Malai recipe is a flavorful ground paste that serves as the foundation of the dish. This white paste, made from onions, garlic, ginger, green chilies, cashews, and cumin seeds, is sautéed in ghee (clarified butter) or oil before the remaining ingredients are added.
This gluten-free recipe is inspired by Asha Khatau’s cookbook, ‘Epicure’s Vegetarian Cuisines of India’, and has consistently been a hit in my home. Each time I prepare it, I am amazed by its wonderful flavor.
This mild dish is suitable for kids, especially if you’re trying to introduce them to fenugreek. The creamy Methi Matar Malai has no bitterness; instead, it leans towards sweetness due to the cream, onions, and cashews.
As with most Indian curries, Methi Matar Malai pairs beautifully with Indian flatbreads such as the ever-popular naan, everyday staples like paratha or chapati, and the beloved tandoori roti. It also complements steamed rice or jeera rice perfectly. The recipe is easily scalable, so feel free to double or triple it if you’re cooking for a crowd. As it stands, it serves about 4 with roti.
Both fresh fenugreek leaves and seeds offer numerous health benefits, so be sure to incorporate them into your meals.
Here are some of our favorite Methi recipes:
How to Make Methi Matar Malai
Preparation
1. Start by preparing all the ingredients. Rinse and chop the fenugreek leaves, then set them aside. Chop the onions, green chilies, ginger, and garlic to make the ground paste later.
Meanwhile, steam or boil ½ cup of green peas (fresh or frozen) in a pan, adding water as necessary. While fresh green peas are preferable, frozen peas can also be used.
You can cook the peas in a pan or a 2-liter stovetop pressure cooker. If using the pressure cooker, ensure the water completely covers the peas. For pan cooking, combine the green peas with 1½ cups of water and boil for about 7 to 8 minutes until tender.
Once cooked, strain the peas and set them aside. You can either discard the cooking water or reserve ½ cup for later use in the gravy.
2. In a grinder or blender, add 1 teaspoon of cumin seeds.
3. Add ⅓ cup of chopped onions.
4. Add ¼ cup of cashews.
5. Next, add 1 teaspoon of chopped garlic, 1 teaspoon of ginger, and 1 teaspoon of green chilies.
6. Grind everything into a smooth paste. If the blades have trouble turning, add a tablespoon or two of water.
Sauté Onion Paste
7. Heat 2 tablespoons of ghee or a neutral oil in a pan until it shimmers. Add the ground paste to the hot pan.
8. Sauté the paste, stirring frequently, for about 6 to 7 minutes on low to medium-low heat until the fat separates and the paste pulls away from the sides of the pan.
Do not brown the paste.
Stir often to prevent sticking. If it does stick, add a little water.
9. Once the paste is ready, add 1 cup of chopped fenugreek leaves (methi). Rinse the leaves thoroughly in water 3 to 4 times, drain, and chop them before adding.
10. Mix well and sauté the fenugreek leaves with the curry paste for 2 to 3 minutes on low heat.
Add Water or Green Peas Stock
11. Next, add ½ cup of water or the reserved green peas stock in two parts. First, add about ¼ cup and mix thoroughly, then add the remaining ¼ cup and mix again.
12. Stir well to achieve an even gravy.
13. Simmer the gravy for 3 to 4 minutes.
Make Methi Mutter Malai
14. Add ½ cup of the boiled green peas.
15. Now, incorporate ½ cup of light cream or low-fat cream. If using homemade malai, whip it until smooth and creamy.
Tip: For heavy or whipping cream, use only ¼ cup and adjust the consistency with water as needed.
16. Mix thoroughly.
17. Simmer the curry for 5 to 6 minutes on low heat, stirring occasionally. If the consistency appears too thick, add a little water to thin it out.
18. Finally, add ½ teaspoon each of sugar and salt. Mix again and simmer for an additional minute.
Adjust the salt and sugar according to your taste. Optionally, sprinkle 2 to 3 pinches of garam masala powder.
19. Your Methi Mutter Malai is now ready to serve.
20. Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with naan, paratha, or chapati. It also pairs well with plain steamed basmati rice or saffron rice or jeera rice.
Expert Tips
- Fenugreek Leaves (Methi): If the fenugreek leaves are too bitter, chop them and sprinkle some salt. Mix well and let sit for 15 minutes. Squeeze out the bitter juices and rinse if desired.
- Green Peas (Matar): Use either fresh or frozen green peas. Ensure they are boiled or steamed before adding to the curry. Reserve the cooking water for added flavor.
- Homemade Cream (Malai): Refrigerate about ¼ cup of clotted cream or malai and whip until smooth. Avoid adding warm malai directly from the milk.
- Whipping or Heavy Cream: Use ¼ cup and adjust the consistency with water as needed.
- Vegan Version: Substitute coconut cream for malai, or use almond paste or almond flour for a vegan option.
- Jain Version: Omit onion and garlic; use a paste of green chilies, ginger, cashews, and cumin seeds instead. Add a pinch of asafoetida (hing) before the spice paste.
FAQs
Yes! You can replace cashews with almonds in any Indian recipe. Just be sure to blanch them first and remove the skins for the best results.
Consider using 1 to 2 tablespoons of melon seeds or 2 teaspoons of poppy seeds as a substitute for cashews. Be aware that the taste and flavor will change with these seeds.
Absolutely! Use 1.5 to 2 tablespoons of dried fenugreek leaves in place of fresh ones.
Sprinkle salt on the chopped fenugreek leaves and let them sit for 15 to 20 minutes, then squeeze them before using.
Certainly!
Yes, though the flavor will be slightly different. Use ½ cup grated khoya in place of cream.
It’s not recommended to use curd in this recipe, as it may give the curry a sour taste. Stick with cream or substitute with ½ cup mawa or khoya instead.
