Methi Matar Malai is a classic North Indian dish that is made with a base of creamy and rich tomato-onion gravy and a blend of freshly crushed methi (fenugreek) leaves, sweet green peas, and malai (cream). The flavors of this dish are delicate yet delectable, with a hint of sweetness from the peas, a slight bitterness from the methi, and a creamy richness from the malai. It is an excellent dish for those who love the taste of creamy gravies and enjoy a balance of flavors in their food.
Assemble all ingredients to avoid last minute rush.
Pluck fenugreek leaves and discard stalks. Wash them very well in running water. Finely chop them and sprinkle 1 tsp of salt over it and mix well.
Let methi leaves rest for 20 minutes in a Bowl, so that methi leaves will release their water with the salt. This process helps in reducing the bitterness of methi leaves.
Squeeze out all water from fenugreek leaves and keep aside.
Wash and finely chop onion, tomato, ginger, garlic, green chillies and cashews.
Peel fresh green peas and cook them for 5 mins in a steamer or just boil them for 5-7 minutes.
Cooking
Heat 1 tbsp oil in a Kadai or Cookpot. Add cumin seeds and let them splutter.
Now add chopped ginger and garlic. Let the raw aroma of garlic goes away. Then, add chopped onions. Stir very well and saute them on a low to medium flame till they become light brown.
Now, add chopped green chilies and cashews.
Add chopped tomatoes. Stir well and saute the tomatoes till they soften.
When this onion-tomato mixture cools down, add it in a grinder jar. Add about ¼ to ½ cup water and grind to a smooth paste. Keep aside.
Now, add ½ tbsp oil in a Pan. Add chopped fenugreek leaves into it and cook them properly.
Next add turmeric powder, red chili powder and coriander powder. Mix and stir them with the sautéed methi leaves.
Now add the prepared onion tomato paste. Stir very well.
On a low flame saute the entire mixture for 7 to 8 minutes. Keep on stirring so that the masala does not stick to the pan.
When masala starts releasing oil, then add 1 cup water and salt.
Mix very well and let it simmer on a low to medium flame for 4-5 minutes.
Now add cream. Mix the cream very well with the rest of the methi masala gravy.
Add cooked peas and garam masala powder.
Simmer on a low flame for 2 minutes till everything tangle each other very well.
Serve hot Methi Matar Malai with tandoori rotis, naan or chapatis. This creamy gravy also goes well with jeera rice, saffron rice or kashmiri rice.
If fresh Fenugreek leaves are not available? You can use then, 2 tbsp dry kasoori methi alternate to fresh fenugreek leaves.
Spices: You can always adjust spices and salt as per your taste.
Fresh cream: You can choose whipped cream or fresh malai also to add in this Methi Matar Malai Recipe. You can also skip this if you are opting for less calories version.
Red Chilli Powder: I always recommend to choose Kashmiri red chilli powder or degi mirch for best red color of the gravy. Do not use any food color.
Ginger & Garlic: If you are out of fresh ginger and garlic or in hurry, can also choose ginger garlic paste.
Green Peas: If fresh green peas are not available or you are in hurry, can use frozen peas as well. Just microwave them for 2-3 minutes before adding in the gravy.
Cashews: Cashews give richness to the gravy. However, this step is completely optional.
Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Methi Matar Malai Recipe
Amount per Serving
Calories
331
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
27
mg
9
%
Sodium
456
mg
20
%
Potassium
330
mg
9
%
Carbohydrates
30
g
10
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
12
g
24
%
Vitamin A
853
IU
17
%
Vitamin C
35
mg
42
%
Calcium
677
mg
68
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.