Methi matar malai recipe restaurant style | Methi malai mutter


Methi matar malai is a creamy North Indian curry dish. It is a very smooth, creamy, rich, and delicious curry made with methi (fenugreek leaves), cream, and green peas. It has a mildly spicy, bitter, and sweet taste. Cream and cashew paste gives a very smooth texture to the curry. This curry dish is very easy and quick to make. Try this tasty and healthy restaurant-style curry dish at home for dinner or special occasions.


Ready creamy methi malai matar served hot in a clay pot garnished by matar beans around, on a table, by
Methi Malai Matar by Homemakerjob


Similar main course recipes:


Ready creamy methi matar malai served hot in a clay pot garnished by matar beans around, on a table, by

Methi matar malai recipe

Methi matar malai is a creamy, rich, and delicious North Indian curry. It has a mild, spicy, and sweet taste. Methi (fenugreek) leaves add their own taste and aroma to the curry. This restaurant-style dish is very easy to make and a perfect option for your dinner choice.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 people


  • cup methi (fenugreek) leaves
  • 1 cup matar

For paste

  • 2 tbsp oil
  • 1 cup onions, chopped
  • 5 garlic cloves
  • 1 inch ginger, chopped
  • 2 green chilies
  • ¼ cup cashews
  • ¼ cup water
  • 2 tbsp curd or yogurt

For Gravy

  • 2 tbsp butter
  • ½ tsp cumin seeds
  • 2 green cardamoms
  • ½ tsp salt
  • ½ tsp white pepper powder
  • ¼ tsp garam masala
  • ½ tsp sugar


  • Heat 2 tbsp oil in a pan on medium heat. Add 1 cup chopped onion and fry for 2-3 min.
  • Add 2 green chilies, 5 garlic cloves, 1 inch chopped ginger, ¼ cup cashews, and ¼ cup water. Stir well and cook for 5 min. Place it on a plate and let it cool down.
  • Transfer the cooked ingredients into a mixer jar and add 2 tbsp curd. Blend till you get a smooth paste.
  • Heat 2 tbsp butter in a pan on low heat. Add ½ tsp cumin seeds and 2 green cardamoms. Once the cumin seeds start crackling, add 1½ cup methi leaves and fry for 2 min.
  • Add onion and cashew paste to a pan. Keep stirring for 4-5 min.
  • Add ½ cup water and mix well. Cook gravy for 2 min. Add frozen matar and mix well. Cook for 3-4 min.
  • Next, add ½ tsp salt, ½ tsp white pepper powder and mix. Add ½ cup cream and ¼ tsp garam masala and give a good mix. Finally, add ½ tsp sugar and mix well. Cook for 2 min and turn off the heat.
  • Serve hot with roti, paratha, or naan.


  • Cut the stems of the methi leaves.
  • I have used homemade frozen matars that were half-boiled before freezing. If you are using fresh matar, boil them for 3-4 min before adding in curry.
  • Adjust the spice level as per your taste.
  • Add more water if you want the curry to be thinner.
Spread love with food:

Leave a Reply

Your feedback fuels our passion, please rate and comment on our recipes!

Required fields are marked *

Recipe Rating