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    Home » Gravy » Methi Matar Malai | Creamy Fenugreek and Peas Curry

    Methi Matar Malai | Creamy Fenugreek and Peas Curry

    Posted on July 24, 2020 · Last Updated on July 24, 2020 · By Srividhya G · 34 Comments

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    methi matar malai image collage for pinterest with text overlay

    A simple recipe for a rich and creamy fenugreek and peas curry or gravy, popularly known as methi matar malai. Pair it with any Indian flatbread or rice for a delicious meal.

    methi matar malai in a small casserole with salad on the side

    After tomato pickle and zucchini soup, I am happy to share another recipe with my backyard produce. Backyard gardening is my favorite past time. This year, I resorted to gardening more than before to keep me sane. Nothing makes me happy than harvesting fresh produce and cooking with the same.

    Methi or fenugreek leaves are something that we grow regularly. I have already shared methi pulav and vendiya keerai kuzhambu (Tamil word for methi). So this time, I decided to make this methi malai matar.

    Methi means fenugreek leaves, malai means cream and matar is peas. It’s a delicious North Indian curry with the goodness of fenugreek and peas in a creamy sauce. Are you wondering why this combination? Fenugreek leaves are bitter, and the sweetness from the peas and cream balances it out, and the cashews and poppy seeds add the extra creamy texture.

    overhead shot of methi malai matar with salad on the side

    The flavor is so amazing that I can’t just explain it with words. It’s a mild and creamy curry that pairs well with paratha, roti, and jeera rice also. Even though we add 2 cups of fenugreek leaves, it’s not very bitter. Still, you can always cut down on methi leaves according to your taste preference. Add atleast 1 to 1.5 cups of methi for this curry. You can always add more cream to balance the flavor. Check the recipe notes for various options.

    Prepping ahead always helps. Once you have the fenugreek leaves cleaned and destemmed, you can make this methi matar malai quickly. Now let me share how to make it.

    How to make methi matar malai?

    So we first prepare the base spice paste with onion, green chilies whole spices, cashews, and poppy seeds. We don’t need any tomatoes or red chilies or other spice powders for this recipe. We then cook the spice paste and add the three ingredients one by one – methi/fenugreek, then matar/peas, and malai/cream. 

    Prepare the spice paste-

    • Soak the poppy seeds and cashews in ½ cup of water for 30 minutes.

    soaking poppy seeds and cashews

    • Parallelly you can saute the onions and whole spices.
    • In a pan, heat 2 tsps of oil and when the oil is hot, add the chopped onion, green chilies, cardamom, cloves, and cinnamon. (You can first add the whole spices and cook for 30 seconds and then add the onions. But during weekdays, I just add them all together)

    adding the ingredients for sauteing

    • Saute until the onion is soft and light brown like below. It takes about 7 to 8 minutes over medium heat. Allow it to cool.

    browned onion mix

    • Transfer the sauteed onion mixture and ginger-garlic paste (see notes) into a mixer jar or spice grinder. Drain the water from the soaked cashews and poppy seeds and add that as well.

    ingredients that needs to ground for methi matar malai

    • Grind into a smooth paste by adding ¼ cup of water. Rinse the mixer jar with ¼ more cup of water and set it aside.

    Prepare the curry-

    • In a pan, add the remaining 2 tsps of oil. I used the same pan that I used for sauteing the onions. When the oil is hot, add the ground paste.

    sauteing ground paste

    • Add the reserved ¼ cup of water and salt and mix well.

    adding salt and water

    • Cook this ground paste for 5 to 8 minutes or until it becomes semi-thick. Make sure to stir in-between and do not leave it unattended.
    • Now add the fenugreek leaves and cook for 3 to 4 minutes.

    adding fenugreek to the methi matar malai curry

    • Next, add the peas and cook for a couple of minutes.

    adding peas to the fenugreek curry

    • Finally, add the cream and mix. Simmer over low heat for two minutes and turn off the heat.

    adding cream

    • Garnish it with cilantro and serve hot with roti or any other Indian flatbread.

    methi matar malai served with roti and salad

    Recipe Notes-

    • As we are using fenugreek leaves, the curry might be slightly on the bitter side. You can adjust the cream accordingly. Also, you can add a tsp of sugar to balance the bitterness.
    • I used frozen peas. If you are using dried peas, soak it overnight and pressure cook it. Or if you are using fresh ones, microwave it for 5 minutes to fasten the cooking process.
    • Adjust the green chilies and salt according to your preference.
    • I don’t add additional garam masala for this curry. I add ¼ tsp towards the end as a garnish. But you can add up to ½ tsp while making the curry.
    • You can add fresh ginger and garlic. Approx 2 cloves of garlic and ½ inch ginger piece can be used. Saute them along with the onion.
    • If you are using ginger garlic paste-like me, you can add it along with onions and saute it. As we cook the ground paste again, I added it while grinding.
    • Instead of heavy cream, you can use whole milk or reduced-fat milk for a healthier option. Or you can use almond milk for a vegan version.

    Other gravies and side dishes for roti-

    • Paneer butter masala
    • Goan mushroom curry
    • Baingan bharta
    • Zucchini kofta curry
    • Bharwan gatte
    • Yellow paneer curry
    • Shahi Paneer
    • Vegan tofu curry

    close up shot of methi malai matar curry in a bowl

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this methi matar malai, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of methi matar malai in a gray casserole
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    5 from 2 votes

    Methi Matar Malai | Creamy Fenugreek and Peas Curry

    A simple recipe for a rich and creamy fenugreek and peas curry or gravy, popularly known as methi matar malai. Perfectly pairs with Indian flatbread & rice.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Entree
    Cuisine: North Indian
    Servings: 4
    Calories: 174kcal
    Author: Srividhya G

    Equipment

    • Saucepan or kadai
    • Mixer jar or coffee grinder

    Ingredients

    Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1tsp=5ml;

      To soak-

      • 10 grams cashews
      • 2 tsp poppy seeds
      • ½ cup of water

      For the curry-

      • 4 tsps oil, divided
      • 250 grams onion chopped
      • 2 green chilies broken into two
      • 3 cardamom
      • 3 cloves
      • 1- inch cinnamon
      • 2 tsp ginger garlic paste
      • 1.25 tsp salt or to taste
      • 60 grams fenugreek leaves approx 2.25 cups tightly packed. Cleaned and stems removed and roughly chopped
      • 1 cup peas frozen (thaw it to room temperature)
      • ¾ cup water divided
      • ⅓ cup heavy cream refer notes
      • ¼ tsp garam masala to garnish
      • 1 tbsp cilantro finely chopped to garnish

      Instructions

      Prepare the spice paste-

      • Soak the poppy seeds and cashews in ½ cup of water for 30 minutes.
      • Parallelly you can saute the onions and whole spices.
      • In a pan, heat 2 tsps of oil and when the oil is hot, add the chopped onion, green chilies, cardamom, cloves, and cinnamon. (You can first add the whole spices and cook for 30 seconds and then add the onions. But during weekdays, I just add them all together)
      • Saute until the onion is soft and light brown like below. It takes about 7 to 8 minutes over medium heat. Allow it to cool.

      Grind the sauteed ingredients-

      • Transfer the sauteed onion mixture and ginger-garlic paste (see notes) into a mixer jar or spice grinder. Drain the water from the soaked cashews and poppy seeds and add that as well. Grind into a smooth paste by adding ¼ cup of water. Rinse the mixer jar with ¼ more cup of water and set it aside.

      Prepare the curry-

      • In a pan, add the remaining 2 tsps of oil. I used the same pan that I used for sauteing the onions. When the oil is hot, add the ground paste.
      • Add the reserved ¼ cup of water and salt and mix well.
      • Cook this ground paste for 5 to 8 minutes or until it becomes semi-thick. Make sure to stir in-between and do not leave it unattended.
      • Now add the fenugreek leaves and cook for 3 to 4 minutes.
      • Next, add the peas and cook for a couple of minutes. Finally, add the cream and mix. Simmer over low heat for two minutes and turn off the heat.
      • Garnish it with cilantro and serve hot with roti or any other Indian flatbread.

      Notes

      • As we are using fenugreek leaves, the curry might be slightly on the bitter side. You can adjust the cream accordingly. Also, you can add a tsp of sugar to balance the bitterness.
      • I used frozen peas. If you are using dried peas, soak it overnight and pressure cook it. Or if you are using fresh ones, microwave it for 5 minutes to fasten the cooking process.
      • Adjust the green chilies and salt according to your preference.
      • I don't add additional garam masala for this curry. I add ¼ tsp towards the end as a garnish. But you can add up to ½ tsp while making the curry.
      • You can add fresh ginger and garlic. Approx 2 cloves of garlic and ½ inch ginger piece can be used. Saute them along with the onion.
      • If you are using ginger garlic paste-like me, you can add it along with onions and saute it. As we cook the ground paste again, I added it while grinding.
      • Instead of heavy cream, you can use whole milk or reduced-fat milk for a healthier option. Or you can use almond milk for a vegan version.

      Nutrition

      Calories: 174kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 819mg | Potassium: 238mg | Fiber: 5g | Sugar: 6g | Vitamin A: 569IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: This recipe was originally posted in 2015  but now updated with new pics, and recipe cards.

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      Filed Under: Gravy Tagged With: Blogging Marathon, gravy, Methi leaves, methi malai matar, North Indian

      Reader Interactions

      Comments

      1. Srivalli says

        March 24, 2015 at 11:43 pm

        That’s one very good version with methi..I had enjoyed when I had made it myself..

        Reply
        • srividhya says

          March 25, 2015 at 7:05 pm

          Yeah.. We all enjoyed it too

          Reply
      2. Nalini says

        March 23, 2015 at 2:18 pm

        Rich and creamy gravy,perfect with rotis…

        Reply
        • srividhya says

          March 23, 2015 at 2:52 pm

          Thanks

          Reply
      3. Pavani says

        March 22, 2015 at 7:21 pm

        What a creamy & delicious curry with methi & matar.

        Reply
        • srividhya says

          March 23, 2015 at 9:48 am

          :-) :-)

          Reply
      4. Suma Gandlur says

        March 22, 2015 at 2:44 pm

        Rich and creamy, perfect to go with rotis.

        Reply
        • srividhya says

          March 23, 2015 at 9:48 am

          oh yeah.. I love this with rotis.

          Reply
      5. Harini says

        March 22, 2015 at 12:06 pm

        Very aromatic one, right? We love it too.

        Reply
        • srividhya says

          March 23, 2015 at 9:49 am

          yeah totally

          Reply
      6. priya says

        March 21, 2015 at 2:25 am

        Look at this rich and creamy methi malai mattar, makes me hungry.

        Reply
        • srividhya says

          March 23, 2015 at 9:50 am

          he he.. I wish I could send some

          Reply
      7. Jayanthi says

        March 20, 2015 at 3:46 pm

        Delicious rich gravy!

        Reply
        • srividhya says

          March 23, 2015 at 9:50 am

          Thanks

          Reply
      8. Sandhya Ramakrishnan says

        March 20, 2015 at 8:21 am

        Such a creamy gravy! Love methi malai matar :)

        Reply
        • srividhya says

          March 23, 2015 at 9:52 am

          Thanks Sandhya

          Reply
      9. PJ says

        March 20, 2015 at 4:09 am

        Thats a rich and creamy gravy! Am yet to post this one…

        Reply
        • srividhya says

          March 23, 2015 at 9:52 am

          waiting for yours :-)

          Reply
      10. Annapoorani says

        March 19, 2015 at 6:03 am

        Very rich and creamy dish. Worth indulging once in a while.

        Reply
        • srividhya says

          March 19, 2015 at 6:48 am

          Thanks Annapoorani n welcome here

          Reply
      11. Varada says

        March 18, 2015 at 7:28 pm

        Sure looks rich and creamy.

        Reply
        • srividhya says

          March 18, 2015 at 7:46 pm

          Thanks Varada

          Reply
      12. apsara says

        March 18, 2015 at 6:27 pm

        That bunch of methi looks so inviting; looks like it is homegrown! You have really made the dish sound very simple.

        Reply
        • srividhya says

          March 18, 2015 at 6:58 pm

          Oh thanks a lot Apsara. So sweet of you. Between I tried contacting Aum Cuisine. Where are they located? When you get a chance let me know. Thanks

          Reply
          • apsara says

            March 27, 2015 at 7:32 pm

            I have visited their place only once, in San Jose proper. Did you try contacting through the website? Maybe you could mention that you’re my friend and interested in their food lectures or something.

            Reply
            • srividhya says

              March 28, 2015 at 10:31 pm

              Yeah I mentioned about you too. Let me check again.

              Reply
      13. Malar says

        March 18, 2015 at 11:32 am

        Awesome Sri!!! Rich gravy…

        Reply
        • srividhya says

          March 18, 2015 at 1:03 pm

          Thanks Malar.

          Reply
      14. Bikramjit says

        March 18, 2015 at 6:10 am

        yummy and healthy dish .. methi is good health wise tooo

        Reply
        • srividhya says

          March 18, 2015 at 9:15 am

          Thankoooo

          Reply
      15. Traditionally Modern Food says

        March 18, 2015 at 5:56 am

        Looks delicious

        Reply
        • srividhya says

          March 18, 2015 at 9:15 am

          Thanks pa

          Reply
      16. swapnakarthik says

        March 18, 2015 at 1:07 am

        What a rich gravy with cashews and cream…they look delicious,Vidhya…

        Reply
        • srividhya says

          March 18, 2015 at 9:15 am

          Thanks Swapna

          Reply

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