• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK YouTube Channel
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Meal Planner
    • Cookbooks
    • Amazon Shop
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    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 January 15, 2024 · By Srividhya G · 34 Comments

    133 shares
    • Share15
    • Tweet
    • Reddit
    Jump to Recipe Card
    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.

    Jump to:
    • Amazing combination of methi and matar
    • How to make methi matar malai?
    • Recipe Notes-
    • More methi recipes
    • Other gravies and side dishes for roti-
    • 📖 Recipe

    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.

    Amazing combination of methi and 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.

    More methi recipes

    • methi paratha in clay plate with raita
      Methi Paratha | Methi Paratha with Fresh Fenugreek Leaves
    • square image of spinach sambar served in copperware
      Vendhaya Keerai Sambar | Methi Sambar
    • methi pulav in a lunch box with raita and fruits
      Fenugreek Leaves Pulav | Instant Pot Methi Pulav

    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!

    📖 Recipe

    square image of methi matar malai in a gray casserole
    Pin Recipe Print Recipe
    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 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour 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.

    133 shares
    • Share15
    • Tweet
    • Reddit

    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
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • Cookbooks
    • Meal Planner
    • Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2025 | VidhyasHomeCooking.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.