Home / Recipe / Methi Matar Malai/Methi Malai Mutter
21 November, 2017

Methi Matar Malai/Methi Malai Mutter

Comments : 9 Posted in : Accompaniments, Bachelor Recipes, Brunch, Cashew Nuts, Cream, Curry, Festive Cooking, Indian Cuisine, Kid Friendly, legumes, Meal, Mughlai, North Indian Cuisine, Protein Rich Food, Side Dish, Vegetable Sides on by : ArchanaPotdar Tags: , , , , , , , , , , , , , , ,

Methi Matar Malai/Methi Malai Matar is an aromatic, creamy, and flavourful  North Indian Curry.

methi malai muttur, methi malai matar,Fenugreek leaves with green peas and cream

Methi Malai Matar

The main ingredients are methi (fenugreek leaves), matar (green peas) and malai (heavy cream) and aromatic whole spices.

The slight sweetish taste of the gravy is due to cream and onions and balanced by the bitter methi.

Methi matar malai I have enjoyed in some restaurants but my family has not enjoyed it. When I made Methi matar malai I was a little apprehensive about its reception. But was much appreciated, my younger daughter who had a party wanted me to save some for her.

The whole story of Methi Malai Matar began with this fresh bundle of Methi/fenugreek leaves.

Methi leaves

Fresh Fenugreek Leaves

It is a welcome change from the regular Punjabi gravies like aloo matar, jalfrezi that are onion and tomato based.

The other methi dishes we have enjoyed in the past are

The peas dishes that are yummy are

This recipe is from here.

Creamy green peas and freah fenugreek leaves

Mathi Malai Mutar

In place of cream, you can use milk too. I have done this once the result was not as creamy as before but still yum.

Print Recipe
Methi Matar Malai/Methi Malai Matar
  1. Boil the green peas.
  2. On the washed methi leaves sprinkle salt mix and set aside for 10 minutes.
  3. After 10 minutes squeeze out the water from the methi leaves then chop the leaves. This helps in getting rid of the bitterness of the leaves.
  4. a!To make the onion paste:
  5. Heat the oil in a kadhai/wok add whole spices (cinnamon, cloves, peppercorns, cardamom).
  6. Saute the spices till you get a nice aroma of the spices.
  7. Add and sauté ginger, garlic and green chillies take care not to burn and change the colour of the spices.
  8. Add onions and fry till they are soft and translucent. Let it cool down a bit.
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“Linking this post to MLLA #113, conceptualized by Susan and hosted by Lisa.”

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9 thoughts on : Methi Matar Malai/Methi Malai Mutter

  • November 24, 2017 at 10:53 pm

    Restaurant style methi matar malai at home … Superb recipe Archana

  • November 24, 2017 at 11:23 pm

    This is a lovely recipe and one of our favorites when we want to avoid tomatoes.

  • November 25, 2017 at 7:54 am

    i love this a lot and the coming winter brings in fresh methi which am gonna make this with 🙂

  • November 25, 2017 at 8:09 pm

    Loving the creamy sabji. One of my favorite 😊

  • November 26, 2017 at 3:11 am

    Creamy and delicious curry, perfect with hot parathas.

  • November 26, 2017 at 3:54 pm

    I like this sabzi, tastes good with phulka. Nice share.

  • Sapana Behl
    November 28, 2017 at 1:08 am

    My favourite dish, such creamy and tasty looking curry.

  • Pingback: Round-up of My Legume Love Affair (MLLA ) #113

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