Creamy Methi Malai Matar Recipe

Methi Malai Matar is one of the most intriguing curries on the Indian restaurant menu. No wonder many readers have requested Methi Malai Matar recipe! The fresh fenugreek leaves give the dish a unique flavor while adding cream and spices makes it rich and satisfying. In addition, there’s a raw smell to this dish due to the dry spices used. Nevertheless, it is a delicious curry that can be enjoyed with rice or roti.

Introduction to Methi Malai Matar:

When I think of winter, one dish immediately comes to mind – Methi Malai Matar. This creamy and flavorful recipe is perfect for warming up on a cold day. I love serving this dish with fragrant basmati rice or hot naan bread for a complete meal that always hits the spot. So, whether I’m curled up on the couch watching Netflix or running errands in the cold, Methi Malai Matar always makes me feel happy and comforted. So, if you’re looking for a delicious Indian Curry recipe, then look no further than Methi Malai Matar!

The key ingredients For Methi Malai Matar Recipe:

This creamy methi matar malai recipe has three main ingredients:

1. Fresh fenugreek leaves (Also known as Methi): 

Fresh fenugreek leaves are essential in many traditional Indian dishes, including the popular Methi Malai Matar recipe. These tender green leaves are loaded with nutrients, including vitamins A and C and minerals like calcium and iron. They also contain antioxidants that can help boost your immune system and reduce inflammation throughout the body. There are many more benefits of Fenugreek for your health and beauty.

In addition to their nutritional benefits, fresh fenugreek leaves also add a unique flavor to dishes that are somewhat reminiscent of celery. When used in moderation, they can help round out the taste of a dish and make it more complex.

For this recipe, fresh fenugreek leaves are used. Finding fresh Methi leaves in Indian grocery stores may be difficult when they are not in season. However, don’t be tempted to make this curry with ‘Kasoori Methi’ /Kasuri methi.

You may wonder: What’s the difference between fresh Methi leaves and Kasoori Methi?

The critical difference between fresh Fenugreek and Kasuri methi is that fresh Fenugreek is the leaves of the Fenugreek plant. In contrast, Kasuri methi is dried fenugreek leaves. As a result, fresh Fenugreek has a slightly bitter taste, whereas Kasuri methi has a strong, pungent flavor. Fresh Fenugreek can be used in cooked dishes and salads, while Kasuri methi is typically used as a spice or flavoring agent.

How to clean fresh fenugreek leaves:

Fenugreek is grown in shallow beds of sandy soil. The entire fenugreek plant is usually pulled out of the ground when harvested. So the bunched-up fenugreek leaves that you find on the vegetable shelves of a grocery store are loaded with dirt and sand.

It is essential to thoroughly rinse fenugreek leaves before you cook with them, as they tend to have a lot of dirt and sand attached to their root. Make sure to clean the fresh fenugreek leaves thoroughly to remove all the dirt and soil. 

Start by snipping off the leaves from each stem. Discard the stems.

One of the best ways to clean fresh fenugreek leaves is by placing them in a salad spinner filled with warm water. You can use a colander or strainer to help dislodge any dirt or debris that may be stuck between the leaves. Change the water and repeat the process 3-4 times to remove all the dirt. Once you have rinsed the leaves thoroughly, you can pat them dry with a clean towel. The washed leaves may not last long, so plant to clean the leaves right before cooking.

How to remove the bitter flavor of Methi or fenugreek leaves:

They all taste bitter whether you use Fenugreek fresh, powdered, or as seeds. To remove the bitterness of Methi (fenugreek leaves), do one of the three things below:

1. Soak the leaves in water with a little salt for 30 minutes, then drain and rinse well. Squeeze the leaves to remove access water.
2. Blanch the leaves in boiling water for a few seconds, then shock them in cold water to stop the cooking process.
3. Soak the leaves in vinegar or lemon juice to remove their bitterness. Squeeze the leaves to remove access water.

2. Green peas (Also known as Matar):

Using green peas in Methi Malai Matar Recipe makes it much more nutritious and delicious. Adding this protein-packed vegetable to a dish with lots of spices enhances the flavors and also helps increase its nutritional value. Fresh green peas work the best for this recipe, but you can easily use frozen green peas instead. Make sure to microwave the frozen green peas for 1 minute before adding them when called for.

3. Fresh or Heavy cream (Also known as Malai):

Heavy cream plays an essential role in making delicious dishes such as Methi Malai Matar Recipe. It gives the matar gravy a smooth and creamy texture, making this dish absolutely irresistible. Furthermore, fresh cream balances out the bitterness of fresh fenugreek leaves. If you don’t have fresh cream, you can use heavy whipping cream instead.

Let’s Make Methi Malai Matar:

Pick the right pot:

• This recipe is best made in a non-stick kadai or Wok, preferably with a lid.
• Avoid using cast iron material because the cream in this recipe will absorb iron flavor. You may taste metallic flavor.
• Deep pots are not suitable for this recipe.

Gather the ingredients:

• 1 cup Green Peas
• 1.5 tsp salt, divided in 0.75 tsp + 0.5 tsp
• 1 tsp Sugar
• 2 Cups Fresh Fenugreek leaves, tightly packed
• 2 tbsp. Ghee or Oil, divided into 1 tbsp. each
• 0.25 cup Cashews
• 3 Green Chilies, finely chopped
• 1 tbsp. Garlic, finely chopped
• 1 tsp fresh Ginger, finely chopped
• 1 cup Red onion, roughly chopped
• 0.5 cup tomato sauce
• 1 black cardamoms
• 2 green cardamoms
• 1 Large Bay leaves
• 0.5 tsp Cumin seeds
• 0.25 tsp Asafetida (Hing)
• 1 tsp Coriander powder
• 1 tbsp. Kasoori Methi
• 0.5 tsp Garam masala powder
• 1 tsp Sugar
• 0.5 cup Heavy cream

Making Methi Mali Matar:

Step 1: Blanch Peas:

1. Boil fresh peas for 2 minutes in 3 cups of water with ½ teaspoon salt and 1 tsp sugar.
2. Strain peas and dump in ice-cold water. In 2 minutes, strain the peas and put them aside.

Step 2: Make Gravy:

1. Heat 1 tbsp. Ghee in a medium-sized pan until melted. Heat should be medium-low.
2. Add Cashew, and fry until cashews turn slightly brown.
3. Add chopped green chilies, garlic, and Ginger. Fry for 2 minutes.
4. Add chopped onion. Fry until the onion turns translucent.
5. Add tomato sauce and 1 tsp salt. Stir, cover the pan and cook on low heat for 3 minutes.
6. Remove from heat and let it cool to room temperature.
7. Puree the cooked mixture in a blender.

Step 3: Cook Methi Malai Mutter: 

1. Heat 1 tbsp. Ghee in low flame.
2. Add Cardamoms (half crushed), bay leaves, and cumin seeds to the pan. Once the cumin seeds stop spluttering, add Asafetida (hing). Stir and cook for 10 seconds.
3. Add the prepared puree to the pan. Stir and cook on medium heat until you see Oil separate on edge.
4. Add fresh fenugreek leaves to the pan. Stir and continue to cook until Methi leaves wilt (2-3 minutes).
5. Add 0.5 cup water, stir and continue to cook.
6. Test the taste for salt. If needed, add salt.
7. Add coriander powder and stir. Cook for 1 minute.
8. Add blanched peas and 0.25 cup water. Stir and cover the pot. Cook for 2 minutes on low flame.
9. Add kasoori methi, garam masala, and cream. Stir and cook until the gravy comes to a boil.
10. Turn off the heat. Add cilantro leaves. Stir.
11. Serve hot with roti, naan, or chapati.

Variations of Methi Malai Matar:

1. Vegan Matar methi malai: To make this recipe vegan friendly, substitute fresh cream with Coconut cream or coconut milk.
2. Methi Matar Malai with paneer: You may choose to add cubes of paneer right before adding the fresh cream. The addition of paneer cubes makes this creamy curry even more appealing to kids.

Helpful Tips:

1. The washed fenugreek leaves may not last long, so plan to clean the fresh methi leaves right before making Methi Malai Matar.
2. Use a salad spinner bowl to quickly clean the fresh methi leaves.
3. If you plan to save a portion of this curry for future use, take out the future serving before adding the fresh cream.

Serving suggestions for Methi Malai Matar:

Any Indian bread: Naan and chapati are the best Indian flatbreads companion for Methi Malai Matar. Other options are Tandoori roti and Lachha paratha.

Steamed rice or Jeera rice goes well with Methi Malai Matar.

Don’t forget to serve some chopped onion, green chilies, and Punjabi pickles on the side.

Similar Indian Curry Recipes:

If you like Methi Malai Matar, you may also like Aloo Methi, Paneer Butter Masala, Matar Paneer, and Palak Paneer.

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