Methi Malai Matar is a rich creamy North Indian curry made using fresh fenugreek, green peas & spices. Learn how to cook restaurant-style methi malai matar at home.
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Methi Malai Matar – Creamy, Spiced North Indian Delight
If you’re looking for a tasty vegetarian curry that’s comforting and high-end, Methi Malai Matar fits the bill. This North Indian dish is made with fresh fenugreek leaves, green peas, and a decadent cream gravy that will seem straight out of an upscale restaurant.
Here, we’ll go over all you need to know about Methi Malai Matar—from its history and health properties to a step-by-step recipe and pro cooking techniques. Whether you’re new to the world of cooking or a seasoned pro, this guide will show you how to cook up a storm of methi malai matar at home.
What Is Methi Malai Matar?
Methi Malai Matar is literally “Fenugreek Cream Peas.” It’s a favorite North Indian curry in which methi (fenugreek leaves), malai (cream), and matar (green peas) are blended together into a lightly spiced, creamy curry. The foundation is typically prepared with onions, cashews, ginger, garlic, and cream, which make it smooth and luxurious.
It’s one of those recipes that goes beautifully with Indian breads such as naan, paratha, or jeera rice, so it is perfect for both a daily meal and a special event.
Nutritional Benefits of Methi Malai Matar
Although methi malai matar is rich and decadent, there are also several nutritional advantages to it:
• Fenugreek leaves are full of iron, calcium, and dietary fiber.
• Green peas are a good source of protein, antioxidants, and vitamins.
• Cream provides healthy fats that keep you satiated.
• Minimal use of red chili makes it suitable for kids and elders.
So, you can enjoy this curry guilt-free, especially when made with fresh, wholesome ingredients.
Ingredients Needed
Here’s everything you’ll need to make methi malai matar at home:
For the curry base:
• 1 cup chopped methi leaves (fenugreek)
• 1 cup green peas (fresh or frozen)
• 1 large onion, chopped
• 2 tablespoons cashews
• 2 teaspoons ginger-garlic paste
• 1–2 green chilies
• ½ cup fresh cream or malai
• 1 tablespoon ghee or oil
• ½ teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon coriander powder
• Salt to taste
• Water as needed
Step-by-Step Recipe
Step 1: Preparing the Fenugreek Leaves
• Wash the methi leaves well and chop them.
• Add a pinch of salt and allow them to stand for 10 minutes.
• Squeeze out the bitter water. This lowers the natural bitterness of fenugreek.
Step 2: Preparing the Onion-Cashew Paste
• Heat 1 teaspoon oil in a pan.
• Add green chilies, cashews, and onions, chopped.
• Sauté until the onions are golden.
• Cool and grind to a smooth paste with little water.
Step 3: Cooking the Base
• Heat ghee in a pan or kadhai.
• Add cumin seeds and let them splutter.
• Add the ginger-garlic paste and sauté for a minute.
• Add onion-cashew paste and sauté until oil separates.
Step 4: Adding Spices and Methi
• Add methi leaves chopped and cook for 3–4 minutes until wilted.
• Add coriander powder, salt, and mix well.
Step 5: Adding Peas and Cream
• Add the green peas and sauté for 2–3 minutes.
• Add fresh cream and mix well.
• Adjust the consistency by adding water.
• Sprinkle garam masala and simmer for 5 minutes.
Step 6: Final Touch
• Turn off the heat once the gravy thickens a little.
• Garnish with a dollop of cream or crushed kasuri methi (optional).
Your tasty Methi Malai Matar is ready to be served!
Serving Suggestions
Methi malai matar tastes best hot along with:
• Butter Naan or Garlic Naan
• Tandoori Roti
• Jeera Rice
• Plain Basmati Rice
For a full North Indian thali, serve it with dal tadka, boondi raita, salad, and papad.
Pro Tips to Perfect Methi Malai Matar
• Always blanch and squeeze methi leaves to prevent bitterness.
• Use fresh cream for a rich, smooth flavor.
• To make a low-fat version, substitute cream with milk and cashew paste.
• Add a pinch of sugar to balance spice and bitterness.
• For added flavor, add some kasuri methi leaves towards the end.
Variations You Can Try
1. Vegan Methi Malai Matar: Substitute coconut cream for dairy cream and oil for ghee.
2. No Onion-Garlic Version: Omit onion and garlic, and add more cashews for richness.
3. Methi Malai Matar Paneer: Add paneer cubes for added protein and a more richer curry.
Why Methi Malai Matar is a Restaurant Favorite
This dish is a star item on many North Indian restaurant menus. What makes methi malai matar so appealing is its perfect balance of earthy greens, mild spice, and creamy richness. It has the sophistication of restaurant-style recipes but can easily be recreated in a home kitchen.
You don’t need any exotic ingredients—just a few basic pantry staples, and you’ll have a flavorful curry that rivals anything from a restaurant.
Storage and Reheating Instructions
• Refrigeration: Refrigerate leftovers for 2 days in an airtight container.
• Reheating: Reheat gently in a pan. Add a dash of water or cream to revitalize the texture.
• Freezing: Don’t freeze if there is added cream as it can split when reheated.
Seasonal & Regional Details
During winter, new methi leaves are plentiful in India, so this recipe becomes a seasonal favorite. In the South, coconut cream is sometimes utilized in place of dairy. In Punjab, paneer is often added to it or served with makki ki roti.
Final Thoughts
Whether you’re hosting a intimate family dinner or cooking for company, Methi Malai Matar is an elegant curry that elevates any meal. It’s a festive celebration of fresh greens, smooth texture, and authentic Indian spices.
Once you try it, you’ll be cooking methi malai matar again and again—not only because of the flavor, but because of the warmth and comfort that it brings to your table.
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