Methi Matar Malai is a rich creamy dish made with fresh fenugreek leaves (methi), green peas (matar), cream (malai) and spices. The bitterness of fenugreek leaves is offset by the sweetness of green peas and fresh cream.
Craving a restaurant-style North Indian curry that’s luscious yet lightly spiced? Methi Matar Malai is your answer. This velvety dish combines the gentle bitterness of fresh fenugreek leaves, the natural sweetness of green peas, and the richness of cream—all swirled into a delicate, onion-cashew white gravy. It’s the kind of recipe that transforms an ordinary dinner into an elegant feast, perfect for both festive spreads and weeknight indulgence.
What is Methi?
Methi (Fenugreek), an aromatic herb, is widely used in Indian cooking. Its fresh leaves impart a subtle, earthy bitterness, while its seeds are prized as a spice.
Health Benefits of Methi
- Rich in fiber – supports digestion and satiety
- Regulates blood sugar – fenugreek compounds may aid glucose metabolism
- Iron & folate source – beneficial for energy and red blood cell formation
- Anti-inflammatory properties – help reduce oxidative stress
- Supports lactation – traditionally recommended for nursing mothers
Methi Matar Malai Recipe:
If you’re craving a restaurant-style Methi Matar Malai recipe that’s ultra-creamy, mildly sweet, fragrant, and beautifully balanced with the warmth of spices—this is the one to bookmark! A winter favorite across North India, this creamy fenugreek curry combines fresh methi leaves, soft green peas, and a luscious white gravy made with cashews and milk.
What makes this green peas curry recipe so iconic is its simplicity—minimal spices, no tomatoes, and a silky texture that feels festive with every spoonful. Whether you’re searching for how to make Methi Matar Malai at home, exploring new North Indian curry recipes, or wanting a healthy Indian curry recipe that still tastes indulgent, you’ve landed in the right place.
Restaurant-style Methi Matar Malai is a delightful combination of fenugreek leaves and peas simmered in a creamy spiced mixture. Easy, delicious, and perfect with naan or jeera rice.
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- To make fenugreek leaves and peas curry, firstly pick and thoroughly wash the methi leaves.
- Next soak poppy and cashew nuts in warm water for about 10-15 minutes and then drain the water.
- Then peel and quarter one onion. Boil the onion till it softens. Drain the water and grind the onion, cashews, poppy seeds, cinnamon, cardamon, cloves and chill to a fine paste. Keep aside.
- Chop the onions and methi leaves.
- Heat oil in kadai. Crackle cumin seeds.
- Then add the onions and saute for a couple of minutes till the onions turn translucent.
- Next put in the ginger-garlic paste and saute for 1-2 minutes.
- Now add the chopped methi leaves and fry for 2- 3 minutes.
- Then add the prepared paste, combine well and fry for a couple of minutes.
- Put in the peas, milk, sugar and salt. Add 1-2 tbsp of water, stir well and cook on a low-medium flame till you get a thick consistency.
- Finally add fresh cream, mix well and remove.
- Serve Methi Matar Malai with Jeera Rice or Parathas
If you enjoy cooking methi-based dishes, don’t miss our fenugreek leaves recipes, then do try out Fenugreek Dal
Methi Matar Malai Serving Suggestions
- Pair with jeera rice, butter naan or tandoori roti.
- Add a side of cucumber raita and onion salad for balance.
- Ideal for festive thalis or Sunday brunch menus.
Methi Malai Matar Variations
- Vegan Methi Matar Malai – swap cream with coconut cream or cashew milk.
- No-Onion, No-Garlic Version – perfect for fasting days; use more ginger & green chili.
- Low-Fat – replace half the cream with thick yogurt (whisk well to avoid splitting).
- Nut-Free – substitute cashews with sunflower seeds for creaminess.
- Add Protein – toss in sauteed paneer cubes for a heartier dish.
Tips for Perfect Methi Matar Malai
- Blanch peas for vibrant color and sweetness.
- Sauté methi briefly to mellow bitterness without losing flavor.
- Use soaked cashews for naturally creamy texture without extra thickener.
- Simmer gently on low heat after adding cream to prevent curdling.
- Adjust heat by adding or reducing green chilies.
💚 You Might Also Love
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Methi Peas Curry Recipe details below:
Methi Matar Malai
Ingredients
- Fenugreek/methi leaves – 2 cups
- Green peas -3/4 cup, boiled
- Onion – ½ cup
- Ginger-garlic paste -1 tsp
- Milk – 1 cup
- Oil - ½ tbsp
- Cumin seeds - 1 tsp
- Fresh cream – ½ tbsp
- Salt to taste
- Sugar – ½ tsp
- Water – 1-2 tbsp
- For grinding:
- Onion - 1 large
- Cashew nuts – 1 tbsp
- Poppy seeds optional – 2 tsp
- Cinnamon -1 inch piece
- Cloves-4
- Cardamom – 2
- Green chilli - 1
Instructions
- For this methi matar malai white gravy, firstly wash and pick fenugreek leaves.
- Soak cashew nuts and poppy seeds in warm water for 10-15 minutes. Drain and keep aside.
- Quarter and boil the onion listed under grinding till its colour changes. Remove and grind to a fine paste along with cinnamon, cardamom, cloves, green chilli, cashew nuts and poppy seeds.
- Heat oil in a pan. Add cumin seeds and once they start to crackle add finely chopped onions and fry for 1-2 minutes till they become pink.
- Add ginger-garlic paste and fry for a couple of minutes till the raw smell disappears.
- Add fenugreek leaves and sauté for 2- 3 minutes.
- Tip in the ground paste, mix well and cook till the raw smell disappears.
- Add the green peas, milk, salt, sugar and about 1-2 tbsp of water and simmer on a medium flame till a saucy consistency is reached.
- Add fresh cream, combine well and remove.
- Serve Punjabi Methi Matar Malai hot with naan, roti, or jeera rice
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