Methi Matar Malai
North Indian

Methi Matar Malai

4.9/5 - (7 votes)

Methi Matar Malai is a popular North Indian Punjabi main course recipe where fenugreek leaves (methi) are cooked in rich cashew and onion paste along with green peas and topped with fresh cream (malai).

This recipe combines the medicinal benefits of methi/ fenugreek leaves with the amazing taste of cashew paste, green peas and cream. Methi (Fenugreek) has gained worldwide popularity due to its strong medicinal properties. The nutrients found in this herb include iron, manganese, copper, magnesium, phosphorus and vitamin B6.

I love all green leafy vegetables, and especially fenugreek (methi) is my favorite. There are so many ways I cook methi like Aloo Methi Dry Veg, Methi Pakoda, Methi Paratha (Thepla), but this particular recipe is saved for those special occasions. This is a very creamy, delicious, flavorsome dish, and good for kids too. It is simple to make and tastes really yummy thanks to fenugreek leaves.

There are many variations to this dish. Turmeric and tomatoes can also be used in the gravy, but then the color of the dish changes. Today I am sharing my version of this Methi Matar Malai. This pairs beautifully with Naan, Roti, Kulcha, or even simple Pulav.

This is an ideal recipe for parties, so don’t miss preparing this restaurant style Methi Matar Malai at home.

Do try other similar recipes :

Preparation Time: 10mins  ∏  Cooking Time: 25mins  ∏  Servings: 2-3 persons

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Methi Matar Malai:

Step1: Soak cashew in warm water for 10 minutes.

Step2: Heat a pan on low-medium flame, add oil (or ghee). Add the cloves, cinnamon, green cardamom pods, black peppercorn, bay leaf, and jeera and cook until the spices are fragrant about 20 seconds.

Step3: Add sliced onion, garlic cloves, ginger and green chilies, and sauté for 2 minutes on medium flame.

Step4: Now add soaked cashew, mix everything and cook for 3-4 minutes. Do not brown the onion. Turn off the flame and cool down to room temperature. (Be careful not to blend it when it’s still hot otherwise it might blow off from the blender).

Step5: In the meanwhile wash and finely chop the fresh methi leaves.

Step6: Once the onion-cashew mixture is cool down, discard the bay leaf and transfer mixture to a grinding jar and grind until completely smooth paste forms, then set it aside. (If required you may add 1-2 tablespoon water while grinding)

Step7: Heat the same pan on low-medium flame, add 1 tablespoon of ghee, and once hot add the prepared onion cashew paste. Saute for 2-3 minutes on low-medium flame. Keep stirring to avoid sticking it to the bottom.

Step8: Cook the onion-cashew paste for additional 3-4 mins on low-medium flame until the oil starts to separate from the sides and the paste gathers around itself and leaves the sides of the pan. Do not brown the paste. Stir often to ensure that the paste does not stick to the pan. If it does stick then sprinkle some water.

Step9: Add green peas and chopped methi leaves. I have used frozen peas, If you are using fresh green peas then boil them in enough water until they turn soft then add to the masala paste.

Step10: Mix and saute it for 2-3 minutes on medium flame. Then add around 3/4 cup water. Adjust the amount of water depending upon the consistency of gravy you require.

Step11: Add 1/2 cup cream, mix everything well and let the gravy simmer for 3-4 minutes.

Step12: A sugar and salt as per the taste. Adding sugar is optional but it enhances the flavor by cutting the bitterness of methi leaves.

Step13: Mix well, cover, and let it boil for an additional 4-5 minutes on medium flame or until the peas are cooked well and gravy has thickened. Stir occasionally.

Step14: Sprinkle some garam masala and Kasuri methi on top, mix well and switch off the heat.

Step15: Methi Matar Malai is ready, Garnish with some fresh coriander. Serve hot with laccha paratha or any Indian roti of your choice.

Methi Matar Malai


  • Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
  • If you are using fresh green peas then boil them in enough water until they turn soft then add to the masala paste.
  • Do not brown the onion while sauteeing otherwise the color of the gravy will change.
  • The quantity of cream in this recipe can be adjusted to taste and preference. If you want to reduce the calorie replace water with milk and add 1-2 tablespoon of cream.
  • If you want to reduce the bitterness of methi leaves, chop them and add some salt and let it sit for 10-15 minutes. Then press the methi leaves between palm to remove the excess water and add it to the masala paste.

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