Methi Matar Malai

Methi Matar Malai is a popular Indian dish from northern India, especially in winter when fresh methi (fenugreek) is in season!

This recipe combines methi, matar (green peas) and malai (cream) to make a rich, sweet and really creamy curry!

Methi Matar Malai

Methi (fenugreek) is a very popular winter vegetable in India. I remember those cold winter mornings in Delhi when we had hot parathas methi with butter for breakfast, it was so delicious!

Since there were a lot of methi leaves in the winter, my mom also made a lot of aloo methi and one of my favorites was this meti matar malai.

This recipe has 3 main ingredients, hence the name!

  • Methi (fenugreek leaves)
  • Matar (green peas)
  • Malai (cream)

Methamphetamine leaves have a slightly bitter taste, so they pair well with the peas and crème fraîche in this recipe.

Personally, I like this slightly bitter methi. In addition to their many health benefits, these leaves are known to lower cholesterol and the risk of cardiovascular disease.

It is also very good for people with diabetes because it slows down the rate of absorption of sugar in the blood. I have even seen many diabetics in India eating methi (fenugreek seeds) every day.

It’s not your usual curry. It’s very rich and creamy, so my mom always made it for special occasions or when we asked her to do something special.

Curry has a slightly sweet taste because a lot of cream and milk is used. But the bitterness of the methi makes up for the sweetness. No powdered spices are used in this recipe, except for a little garam masala at the end.

The main flavor of this dish is fresh methi with cream and cashews.


This recipe uses a variety of ingredients to make a rich curry.

Fresh metha (fenugreek) leaves: This recipe uses fresh methamphetamine, which gives the dish its main flavor.

I strongly recommend not replacing the dried leaves with fresh ones.

Green peas: I used frozen peas for this recipe. I always like to soak frozen peas in hot water for 10 minutes before using them in a recipe.

You can definitely use fresh green peas. You just need more time to cook. You can also prepare fresh peas in advance and use them in the recipe.

Cashews and poppy seeds: They make the curry creamy and thick. I recommend using both, but if you can’t find or don’t have poppy seeds (khus khus), you can also use just cashews.

You can also use almonds instead of cashews.

Ginger Garlick Chili: I like to use fresh ginger, garlic, and green chilies in this recipe, they add a nice curry flavor.

You can adjust the amount of chili in the recipe and add more if you like.

Seeds of cumin and green cardamom: These are the 2 whole spices used in this recipe. Both add a curry flavor.

Cream and milk: This curry has a slightly sweet flavor and comes from the milk and cream included in the recipe. Both make this curry rich and creamy.

You can of course reduce the cream if you wish.

Methi Matar Malai

frequently asked questions

Can I make it vegetarian?

For a vegetarian version, omit the milk and cream and replace them with coconut milk.

Can I use fresh green peas?

Yes, you can use fresh green peas locally, just cook them until tender and then add them to the dish. You can also add them directly to the dish, but they take longer to prepare than frozen peas.

My methi is very bitter, what can I do to reduce this bitterness?

The methi should taste a little bitter, but if you find it too much, try adding salt to the methi leaves and let them rest for 20 minutes, then rinse them and squeeze out all the salt. That should reduce the bitterness.

Can I use dried methi instead of fresh methi?

I don’t recommend this recipe, it’s for the same thing. Please use fresh methamphetamine.

Can I use frozen methamphetamine?

Yeah, that should do it.

Services offered

Delicious with naan, roasted or hira rice.


1- Heat the oil in a saucepan over medium-high heat. Once the oil is hot, add the cumin seeds and wait until they sizzle.

2- Add the green chillies, chopped ginger, garlic and green cardamom. Thanks for a minute or two. The ginger and garlic don’t need to be chopped, because we’ll puree everything later.

3- Then add the onions, cashews and coarsely chopped poppy seeds (khus khus). Saute 2 to 3 minutes until onions are soft and translucent.

4- Then remove the pan from the heat and let it cool a bit. Put everything in a blender.

Methi Matar Malai

5- Mix everything together until you have a smooth paste.

6- Now, in the same pan, add the remaining 1.5 teaspoons of oil. Add the cooked pasta to the pan and cook for a few minutes until the raw smell is completely gone.

7- Then add the milk and water and mix well. Make sure there are no lumps.

8- Let the mixture boil for a while, then add the crushed methamphetamine and stir. Also add salt and stir.

Methi Matar Malai

9- Now add the frozen green peas (soak them in hot water for 10 minutes) and stir. Cook for 2 minutes.

10 Then add the cream and stir.

11- Cover the pan and simmer for 4-5 minutes over medium heat.

12- Finally, remove the lid, sprinkle the garam masala on top and extinguish the heat.

Methi Matar Malai

Serve the malai-methi matar with naan, roti or rice!

Methi Matar Malai

If you have tried the recipe for Methi Matar Malai, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

This post has been updated from an archive of recipes first published in August 2014.

Meti Matar Malai

Methi Matar Malai


The popular Indian Methi Matar Malai curry combines fresh methi leaves with green peas and cream to make a mild, rich and creamy curry.

Cooking time 15 minutes

Cooking time 25 minutes

Contribution to the course

Indian kitchen

Portions from 3

Calories 341 kcal

  • 3 teaspoons oil or ghee split
  • 1 teaspoon cumin
  • 1 green chili
  • 1/2 inch chopped ginger
  • 2-3 large cloves of garlic, finely chopped
  • 2 pods of green cardamom
  • 1 medium chopped onion
  • 1,5 tablespoons broken cashew nuts
  • 1 teaspoon poppy seeds
  • 1/4 cup of milk
  • 1/2 cup water
  • 1,5 cup chopped fenugreek leaves
  • salt to taste, about 1/2 teaspoon
  • 3/4 cup frozen green peas, frozen in hot water for 10 minutes.
  • 1/2 cup whipped cream
  • Garam masala for sprinkling
  1. Use coconut milk instead of milk and cream to make this recipe vegan.
  2. I recommend fresh methamphetamine. Don’t replace it with dried fenugreek leaves, that’s not very appetizing.

Calories: 341 kcalCarbohydrates: 23g Protein: 10gFat: 24gSaturated fat: 13gCholesterol: 69mgSodium: 82mgNutrients: 259mgSugar: 5gSugar: 6gVitamin A : 880IUVitamin C: 20mgCalcium: 561mgFer: 4mg

Keyword methi matar malai


Associated tags:

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