Fenugreek leaves and green peas swim in a rich and creamy curry base in this delicious Methi Matar Malai recipe.
If you love Indian curries, you’ve got to try this unique and flavorful curry recipe too.
The curry has a subtle, creamy flavor and features the slight bitterness from the fresh fenugreek leaves and the bite from the peas in an absolutely lip smacking white curry.
Best of all, it comes together in under 20 minutes, making it a great weeknight dinner option for the entire family.
Jump to:
Ingredients For the Methi Matar Malai Recipe
You will need two sets of ingredients for the Methi Matar Malai recipe.
For the curry base
- Cumin seeds: 1 tsp
- Cashews: ½ cup
- Onions (roughly chopped): ½ cup
- Ginger (roughly chopped): 1 inch
- Garlic: 5-6 cloves
- Green chilies: 1-2
- Water: 2-3 tbsp
- Ghee: 2 tbsp
- Salt: ½ tsp
For the curry
- Prepared curry base
- Vegetable broth: 1 cup
- Fenugreek leaves (chopped): 1 cup
- Peas: ½ cup
- Cream half and half: ¼ cup
- Honey (optional): 1 tsp
- Garam masala: 1 tsp
- Salt: ½ teaspoon or as per taste
- Coriander leaves (chopped): For garnish
How to Make Methi Matar Malai
Got all the ingredients ready? Here is what you will need to do to make the Methi Matar Malai.
Take a blender and add the cumin seeds, cashews, onions, ginger garlic paste, green chilies, and water. Make a smooth paste.
Heat ghee on a pan and when the ghee melts, transfer the paste to it. Sauté the paste for 6 to 7 minutes on a low flame until you see the fat separating from the sides. Keep stirring so that the paste doesn't stick to the pan. When the paste is about to be done, you will notice the fat releasing from the sides and the paste turning glossy. Do not brown the paste too much. If the paste sticks to the pan, add a few splashes of water.
Add salt and mix well with the paste.
Add the fenugreek leaves and mix well with the paste. Cook for 2 minutes. Keep sauteing so as not to let the paste stick to the pan.
Add the vegetable broth and bring it to a boil. Mix well with the curry.
Add the peas next and give a good mix. Let the curry simmer for 3-4 minutes or until the peas are completely cooked. Turn off the heat.
Add the half and half cream along with the honey (optional) and mix. Sprinkle garam masala powder and salt and mix well.
Adjust seasoning if needed.
Garnish with coriander leaves and serve hot.
Frequently Asked Questions
While this Methi Matar Malai is perfect on its own, you can take it up a notch by adding in some other ingredients of your choice.
Chopped potatoes can be a good versatile addition to the curry. If you want to make the curry healthier, you can also add in some cubed paneer aka cottage cheese into the curry towards the end and let it simmer for a few minutes before you serve it. 
If you have any leftover curry, you can transfer it to a clean container with an airtight lid and refrigerate it for up to 2 days.
To reheat it, just pop it in the microwave, or empty it in a pot and reheat it on the stovetop on low heat.
To adjust the consistency of the curry, you may need to add a bit of water too. 
Tips & Tricks to Make the Methi Matar Malai
Ready to try this easy curry recipe? Here are some tips and tricks you might want to keep in mind.
- I would recommend soaking the cashews in some warm water for about 30 minutes or more before you grind it and all the other ingredients into a paste.
- If your curry has turned thicker than you’d like, you can add some vegetable broth or whisked yogurt into it and let it simmer for a few extra minutes. If you don’t have either of these, some water can do the trick too.
- If you want the curry to be thicker, you can add a bit more cashew paste into the mix.
- Want to tone down the bitterness of the fenugreek leaves? Chop them up and soak them in some water for 15 minutes, drain off the excess water and then use them for the recipe.
- If you want to make a vegan version of this curry, you can use any non-dairy creamer or thickener of your choice instead of the half and half.
- Coconut cream can be a wonderful addition to the curry, and can bring that perfect rich and creamy flavor you’re looking for.
Serving Ideas & Suggestions
This creamy and rich curry can be enjoyed with your favorite steamed rice, or paired with some rotis, parathas or naans.
I love the idea of serving them with my coin parathas to make them look more innovative.
This simple curry can actually turn out to be a wholesome meal, regardless of whether you have it for lunch or dinner.
If you enjoyed trying your hands at this creamy curry and are looking to try some more such unique and flavor packed Indian recipes, here are a few good ones you might want to check out.
📖 Recipe
Methi Matar Malai
Ingredients
Ingredients For the curry base
- 1 teaspoon Cumin Seeds
- ½ cup Cashews
- ½ cup Onions , (roughly chopped)
- 1 inch Ginger , (roughly chopped)
- 6 cloves Garlic
- 2 pcs Green Chilies
- 3 tablespoon Water
- 2 tablespoon Ghee
- ½ teaspoon Salt
Ingredients For the curry
- 1 bowl Prepared Curry Base
- 1 cup Vegetable Broth
- 1 cup Fenugreek Leaves, (chopped)
- ½ cup Peas
- ¼ cup Cream Half and Half
- 1 teaspoon Honey , (optional)
- 1 teaspoon Garam Masala
- ½ teaspoon Salt
- Coriander Leaves, (chopped for garnishing)
Instructions
- Take a blender and add the cumin seeds, cashews, onions, ginger garlic paste, green chilies, and water. Make a smooth paste.
- Heat ghee on a pan and when the ghee melts, transfer the paste to it. Sauté the paste for 6 to 7 minutes on a low flame until you see the fat separating from the sides. Keep stirring so that the paste doesn't stick to the pan. When the paste is about to be done, you will notice the fat releasing from the sides and the paste turning glossy. Do not brown the paste too much. If the paste sticks to the pan, add a few splashes of water.
- Add salt and mix well with the paste.
- Add the fenugreek leaves and mix well with the paste. Cook for 2 minutes. Keep sauteing so as not to let the paste stick to the pan.
- Add the vegetable broth and bring it to a boil. Mix well with the curry.
- Add the peas next and give a good mix. Let the curry simmer for 3-4 minutes or until the peas are completely cooked. Turn off the heat.
- Add the half and half cream along with the honey (optional) and mix. Sprinkle garam masala powder and salt and mix well.
- Adjust seasoning if needed.
- Garnish with coriander leaves and serve hot.
Leave a Reply