Methi Matar Malai/Methi Malai Mutter is an aromatic, creamy, and flavourful North Indian Curry.
When I realised that Methi Malai Mutter is from the Punjabi cuisine I was surprised. To me, most of the cuisine is Aloo Matar, jalfrezi, Cholay, Matar Ka Nimona, Rajma, Baigan Bharta, the onion and tomato-based gravies.
Winter is when you get delicious fresh methi leaves aka fenugreek leaves, then you get some lovely peas too. The weather is as cold as it will get in Goa so this is the ideal time to make Methi Malai Mutter.
So what is Methi Malai Mutter?
Methi Malai Mattar or Methi Matar Malai both are the same veggies. The slight sweetish taste of the gravy is due to cream and onions these balance the bitter methi leaves.
Ingredients
The ingredients you will need are
- Methi leaves: Fenugreek leaves are fresh fenugreek leaves. You can use dried methi leaves called kauri methi too.
- Muttur: Green peas, generally when I make methi malai mutter it is in the season so I use boiled fresh peas. In case you are using frozen then that is fine too.
- Malai: Cream, heavy cream this is what brings the dish together. Use the malai that your milk gets.
- Onions, Garlic and Ginger: These are needed for flavour. In case you want the Jain version check notes below.
- Cashew nuts: The flavour of cashew nuts and the thickness it gives the gravy is unmistakable.
- Whole Spices: For flavour and aroma you will need a cinnamon stick, cloves, green cardamom, black pepper, cumin seeds and garam masala.
Method
- First, sauté the whole spices in oil in a kadhai/wok.
- Then fry ginger, garlic and chillies with the onions in oil lightly.
- Add the cashew nuts too and take care that the colour does not change.
- Cool and grind.
- Boil the peas. Chop the methi sprinkle salt and set aside.
- In the same kadhai/wok where you sauteed the onions heat the oil and splutter jeera seeds,
- add the green peas and chopped methi leaves, salt and garam masala.
- Once the methi wilts add the onion paste.
- Add water and bring to a boil. Adjust the thickness to your taste, and check the seasoning.
- Stir in the well-beaten cream simmers for a minute or two.
- Switch off. Let it sit covered for about 5 minutes.
- Serve with naan or roti.
Variations
- In case you want a Jain version or a no onion no garlic version use 1 teaspoon of grated ginger and 1 cup of tomato puree.
- Add tomatoes to the pan and saute first then add the methi and peas.
- Please remember that with the addition of tomatoes, your Methi Malai Mutter will be reddish. ( I am linking a version of the recipe at the end).
Is it okay to use milk in place of cream?
In case you do not want to use cream use milk, I have used 6% fat milk, skimmed. The gravy was tasty and I needed to use more cashew nuts about 10 more to get the thickness right.
Can I replace cream and milk and make Vegan?
Yes, please go ahead but use more cashew nuts.
Is it okay to replace cashew nuts?
My friend, Vishant who runs a store selling spices tells me that in restaurants in place of You can use melon seeds known as magaj in place of cashew nuts. They are the cheaper and the taste is not compromised.
Can I use dried methi or Kasuri methi to make Methi Malai Mutter?
I understand that Fresh Methi is not available around the World. So you can use dried Kasuri Methi to make Methi Malai Mutter. Add the methi in the end with the cream. I am linking a recipe for your reference at the end.
Methi Matar Malai|Methi Malai Mutter
Equipment
- Kadhai/wok
- Spoons and Ladles
- chutney jar of mixer/blender
- Chopper
Ingredients
For the onion paste:
- 1 tbspn Oil
- ¼ inch cinnamon stick
- 2 cloves
- 2 green cardamom
- 2 black pepper
- 1 green chilli chopped
- ½ inch ginger
- 2 garlic cloves
- 1 cup onion chopped
- 2 tbspn cashew nuts
For the methi malai matar:
- 1-½ cups green peas boiled
- 2 cups fenugreek leaves plucked
- 1 tbspn Oil
- ½ teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to Taste
- 1 cup Water
- ¼ cup fresh cream
Instructions
- Boil the green peas.
- On the washed and chopped methi leaves sprinkle salt mix and set aside for 10 minutes.
- 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.
To make the onion paste:
- Heat the oil in a kadhai/wok saute' whole spices (cinnamon, cloves, peppercorns, cardamom) till you get a nice aroma.
- Add and sauté ginger, garlic and green chillies. Be careful not to saute' too much and change the colour of the spices.
- Add onions and fry till they are soft and translucent. towards the end add the cashew nuts Let it cool down a bit.
- Add the onions mixture and cashew nuts to the chutney jar and grind to a smooth paste.
To make the Methi Malai Matar:
- In the same kadhai/wok heat the oil and add the jeera seeds.
- Once the jeera splutters add the green peas and chopped methi leaves, salt and garam masala.
- Mix well and add the onion paste.
- Add water and bring to boil. Adjust the thickness to your taste, check the seasoning.
- Stir in the well-beaten cream, simmer for a minute or two.
- Switch off the flame. Cover and let the flavours mingle.
- Serve hot with roti, naan, paratha.
Related Recipes
- Methi Paratha,
- Aloo Methi,
- Methi Thepla,
- Tameta Methi Muthia nu Shaak,
- Taaze Methi ke Muthia/ Fresh Fenugreek Dumplings,
- Methi Matar Biryani~ A Vegetarian Biryani with a Difference,
- Fenugreek-Methi Seed- Menthe-Vendayam Salad.
- Matar Ka Nimona ~Indian State Uttar Pradesh,
- Cauliflower and Peas in Cheese Sauce,
- Fresh Green Peas Pulao/ Mattar Pulao,
- C for Chana-Cho Ros Goan Style Peas Bhaji,
- Fresh Green Peas Pulao/ Mattar Pulao,
- Palak Paneer, Peas Palak or Corn Palak,
- Peas Cauliflower and Paneer Pull-Apart ~Knead to Bake,
- Peas and Tofu Pulao,
- Green Peas Fry,
- Peas Payasa / Kheer
This an old post that I am updating with newer pictures and write up as apart of the group Foodies_RedoingOld Post this was my older picture.
Methi Malai Matar
Meera Girdhar says
Restaurant style methi matar malai at home ... Superb recipe Archana
Nandita Gupta says
This is a lovely recipe and one of our favorites when we want to avoid tomatoes.
Kalyani says
i love this a lot and the coming winter brings in fresh methi which am gonna make this with 🙂
Avin says
Loving the creamy sabji. One of my favorite ????
Sharmila Kingsly says
So creamy and Yummy..
Jagruti says
Creamy and delicious curry, perfect with hot parathas.
Jayashree says
I like this sabzi, tastes good with phulka. Nice share.
Sapana Behl says
My favourite dish, such creamy and tasty looking curry.
Ruchi says
Love this curry. Not had since long. Tempting it looks.
ArchanaPotdar says
Thanks.
Soma Mukherjee says
Methi matar malai my favourite, your recipe sounds tempting a must try for sure.
ArchanaPotdar says
Please let me know how you like it.
Priya Satheesh says
Such a delicious combination of veggies. Curry looks so creamy and delicious.
ArchanaPotdar says
Thanks Priya Satheesh.
Avin says
Looks like restaurant style methi malai recipe. Lovely share????
ArchanaPotdar says
Thanks Avin
Drashti Dholakia says
This is an all time favourite sabzi..creamy and rich...
ArchanaPotdar says
Thanks
Pavani says
That is one creamy and yummy looking Methi matar malai. Such a delicious accompaniment to rice or rotis.
ArchanaPotdar says
Thanks Pavani.
Vanitha Bhat says
One of my favorite methi dishes; yumm. Awesome share 🙂 🙂
ArchanaPotdar says
Thanks
Jyoti Babel says
This is something I also prepare when fresh methi and fresh matar are in season. Lovely share
ArchanaPotdar says
Thanks
sujitha says
Methi malai mattar is best for this summer season. Mehti leaves are a healthier choice to add in daily menu.. This is an awesome recipe..
ArchanaPotdar says
Thanks
Freda @ Aromatic essence says
Looks so creamy and delicious! One of my favorite methi dishes 🙂
ArchanaPotdar says
Thanks dear.
Mayuri Patel says
Archana is your recipe incomplete? When do we add the malai? I've never tasted methi matar malai but would love to make it at home as I love methi.
ArchanaPotdar says
Thank you, Mayuri. Cannot believe I did this goof up. Generally, I check but this time... so sorry.
Lathiya says
Rich ,Creamy and delicious. Awesome share..am sure tastes great with rotis
ArchanaPotdar says
Thanks.
Uma says
One of my favorite leaves. I always like to plant these in my garden. Looks like flavorful side dish:)
ArchanaPotdar says
I can not get it to grow for I forget to water them.:(
Seema Doraiswamy Sriram says
The methi malai mattar is so classic and comforting. yours looks amazing
ArchanaPotdar says
Thanks.
Priya Suresh says
Methi malai mattar looks absolutely creamy and very tempting to enjoy with some rotis.
ArchanaPotdar says
😀 Thanks, Priya.
Vidya Narayan says
You won't believe Archana Tai, this is my husband's favourite. I dont make this at home as much as he wants it as its quite loaded with rich ingredients and he is on the path to weight loss much like me. haha. But show him this bowl of curry, he will forget everything.. Absolutely love this veggie.
ArchanaPotdar says
You can feed him once in a while and cheat by adding what one of my readers has said add oats or makhana. 😀
Sasmita says
I love any dish which uses methi. Yours looking so yum !!
ArchanaPotdar says
Thank you.
Sasmita says
The slight sweetish taste of the methi matar malai must taste yum !!
ArchanaPotdar says
Yes, Sasmita. It is yummy.
Jayashree says
Love this sabzi. Yours looks delicious, tastes good with phulka.
ArchanaPotdar says
True Jayashree yummy with phulkas.Thanks.
sapana says
Love the creamy methi matar malai. Would love to gobble it with some naan.
ArchanaPotdar says
Thanks Sapana.
Bhawana says
Methi malai matar is such a fabulous and lip-smacking curry for us. This bitter sweet taste is just awesome. I add oats powder or lotus seeds powder to make it thick.
ArchanaPotdar says
Thanks, Bhawana.will remember oats n lotus seeds suggestion.
Padmajha PJ says
Such a delicious gravy Archana! I am yet to post this dish on the blog. My EO loves to eat it as such without Roti!
ArchanaPotdar says
Your EO I have not met but sounds like a kid who knows what to appreciate. 😀
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sapna says
Methi malai matar is a classic dish and you have made it so delicious. Love the creamy gravy base.
ArchanaPotdar says
Thanks, Sapna.
Mayuri Patel says
Surprisingly, methi matar malai is one dish that I've not tasted at any restaurant or made it at home. I really don't know why. I love curries with thick creamy gravies so am sure I'd love this one. A well written post Archana.
ArchanaPotdar says
😀 hota hai. We have too many options so we tend to overlook some. 😀
Renu says
Methi malai matar looks very rich and creamy and has got the perfect texture
ArchanaPotdar says
Thanks, Renu.