Nov 21, 2017 Mar 12, 2023 by [Archana Potdar] · This post may contain affiliate links · 60 Comments

Methi Matar Malai|Methi Malai Mutter

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

Methi Malai Muttar served with roti, mild and creamy Indian curry with roti — Methi Matar Malai

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 the time 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.

fresh methi or fenugreek leaves — Fresh Methi Leaves

A creamy gravy of fenugreek leaves, green [eas and cream. — 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.

So what are the ingredients I will need to make Methi Malai Mutter?

Ingredients for Methi Malai Mutter — ingredients for Methi Malai Mutter

The ingredients you will need are

Methi leaves: Fenugreek leaves these 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 the 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.

How do I make Methi Matar Malai?

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 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 simmers for a minute or two.
Switch off. Let it sit covered for about 5 minutes.
Serve with naan or roti.

Fenugreek leaves with fresh peas in a creamy gravy — Methi Matar Malai

Can I make Methi Malai Mutter without onions and garlic?

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 in colour. ( 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.

Serving of Methi Malai Mutter., creamy and fattening with phulkas — Methi Matar Malai

Recipe Card for you:

Methi Matar Malai|Methi Malai Mutter

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

5 from 3 votes

Print Pin Rate Save Recipe

Course: Accompaniments, Brunch, Side Dish

Cuisine: Indian, North Indian

Keyword: Green Peas and Fenugreek Leaves vegetable, Methi Malai Mutter, Methi Matar Malai

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: -25kcal

Author: ArchanaPotdar

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.

For a recipe for a no onion or no garlic version check here.
For a version using dried methi or Kasuri Methi check here.
My recipe is from here.

Pin for Later:

Dishing out a fattening gravy of peas and fenugreek leaves — Methi Matar Malai

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

More Bachelor Recipes

Comments