Methi Matar Malai follows a similar process similar to Palak Matar Malai. The entire process is the same as the palak matar malai. However, a couple of items will differ. For instance, methi (मेथी) aka fenugreek leaves. All in all, it’s an easy recipe & takes less time to cook.


The best part is the creamy taste. All thanks to the cream (मलाई). Another key point here is the combination of spices & masala powders. Needless to say, the fragrance of Indian masalas is famous worldwide. As a matter of fact, we are lucky to have them.

Which Methi shall we use in the Methi Matar Malai Recipe?

Your methi matar malai is actually a creamy fenugreek & green peas curry. Having said that, the methi we will use here is the fresh one & not the dry one. It is important to realize that we have a whole lot of variety in methi.

For example, dry yellow fenugreek seeds are पिले मेथी दाने. Hari methi is fresh fenugreek leaves which we are using today in this recipe. Then there’s kasuri methi. It’s the dry version of fresh fenugreek leaves.

A step further we also have dry methi powder.

When dry fenugreek seeds are ground we get methi powder. Generally speaking, methi as an ingredient is not only limited to variety. It holds significant health benefits too. Google health benefits of methi & you will get hundreds of them.

So without wasting time let’s get on to making the creamy methi matar malai. We will start with the items first like we always do. Later we will look into the making process. Here’s the list of items required for methi matar malai.

Key Points For Methi Matar Malai

The first thing to remember here is that the item list is a no-brainer. Everything’s in your kitchen. If it isn’t available you can easily grab it from a grocery store. With this in mind, I have cut the list into parts. So let’s what we have.

Boiling (3 items)

We all know boiling is a kinda pre-preparation. It’s the same here. To make green peas soft & chewy we need to boil them. For that, we need green peas, water & salt. Boil them until tender. Check up on them so that they aren’t overboiled. Once you are done boiling keep it aside & start preparing for the next step.

Tempering (Dry Masala Powders)

I always say this – the tempering decides the taste, texture & aroma of the recipe. To do that you need cooking oil, cumin seeds, asafoetida, red chilli flakes, garam masala, coriander & turmeric powder. Allow cumins to roast till aromatic.

Tempering (Green Masala | हरा मसाला)

We have this Indian culinary tradition to blend dry spices & masala powders with fresh herbs. We call it हरा मसाला. For instance, I have used coriander, onion, ginger-garlic paste & green chilli paste. By doing this you get the taste buds tingling spicy taste. We haven’t used red chilli powder. Therefore, we have green chillies in the first place.

Fenugreek Leaves (Methi)

Since we are making methi matar malai thus methi aka fenugreek leaves is our main item. So pick fresh leaves, wash them properly & chop them before using them.

Tomato Puree

Instead of using the whole tomato what we gonna do is grind & make puree out of it. Tomato puree adds the much-needed tangy flavour. Additionally, it also makes the gravy thick. Hence, go for it.

On the contrary, if you insist on using tomato pieces then do this. Once your curry is ready crush it using a crusher. Just like they do while making pav-bhaji.

This will make your gravy thick. Go ahead. Give it a try.

Heavy Cream

I love heavy cream. It’s a versatile ingredient. You might have experienced that heavy cream is heavily used in Punjabi curries.

On top of it, heavy cream is the main ingredient in desserts too. The reason behind it is the creamy taste & texture it gives to the recipe. Therefore, don’t skip it.

If you have malai in your refrigerator then replace it with heavy cream. Both of them give the same result.

Okay, now it’s time to go through the making process.

Restaurant Style Methi Matar Malai

Like I said above cooking methi matar malai requires less time. Boil green peas. Make the tadka curry using dry spice & masala powder mentioned in the list above. Add methi leaves & boiled green peas gradually. Cover the lid & cook for a total of 15-20 minutes altogether.

Meanwhile, stir the mixture so that it doesn’t burn. Keep the gas flame low to medium. The point often overlooked is how much water we need to pour in. If you ask me I would say add water gradually as per the need.

How Much Water Do We Need in Methi Matar Malai?

We are making a sabji that requires thick gravy & creamy texture. So what’s the point if we add too much water? I know you can burn extra water but that will ruin the taste & texture of the entire recipe. So follow these small tips & your recipe will come out nice & tasty.

Frequently Asked Questions

Can I make this vegan?

Yes, definitely. The only dairy product here is heavy cream. Replace it with its vegan counterpart. Or use coconut cream instead, however then you’ll experience coconut flavour. You can make it using almond paste or almond meal instead. If you are allergic to nuts then use poppy seeds to make the paste.

Can I use Kasuri methi instead of fresh fenugreek leaves?

Sure you can. 1-2 tbsp of Kasuri methi will be enough to make this recipe to replace the fenugreek leaves.

How do I make the fenugreek leaves taste less bitter?

After chopping the fenugreek leaves sprinkle salt on them. Keep them aside and let them rest for 15-20 minutes. Once done squeeze the leaves. this will extract the extra bitterness from them.

So, that was it with the methi matar malai recipe today.