If you love North Indian food, this Methi Matar Malai Recipe deserves a spot on your table. Fresh fenugreek leaves add a gentle bitterness, green peas bring sweetness, and a silky cashew-cream gravy ties it all together. This easy Methi Matar Malai Recipe gives you dhaba and banquet-style taste in about 40 minutes. It works for weeknight dinners, festive lunches and even Jain or no-onion-no-garlic menus. Below you will find ingredients, a step-by-step method, variations, a menu chart, nutrition details and FAQs.
What Is Methi Matar Malai?
Methi Matar Malai is a mildly sweet, creamy North Indian curry. Methi is fenugreek, matar is green peas, and malai is fresh cream. Together they make a rich, comforting gravy that is not very spicy, so kids and elders enjoy it too.
Quick snapshot of this Methi Matar Malai Recipe:
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 4
- Cuisine: North Indian (Punjabi style)
- Diet: Vegetarian (Jain and gluten-free options below)
- Best season: Winter, when fresh methi and peas are at their best
Why This Dish Is So Popular
Ask anyone who has eaten at a Punjabi restaurant, and methi matar malai is often the first veg curry they mention. Locals order it at weddings and Sunday family lunches. Tourists love it because it is flavourful but gentle on the stomach.
Here is why it works:
- Balanced taste: bitter methi, sweet peas and creamy gravy balance each other.
- Mild spice: a good choice if you can’t handle heat.
- Versatile: pairs with roti, naan, paratha, jeera rice or pulao.
- Flexible: easy to turn into a paneer, aloo, Jain or low-fat version.
Searches like “Methi Matar Malai Recipe Hindi” and “Methi Matar Malai Recipe In Hindi” grow every winter, which shows how many home cooks want a dependable version. Many readers also look for the “Methi Matar Malai Recipe Cook With Parul” style, meaning a simple, step-wise home method with easy-to-find ingredients. The Methi Matar Malai Recipe below follows that same beginner-friendly approach, but it is written in my own words and tested for balance.
Methi Matar Malai Recipe Ingredients
Here is the full list of Methi Matar Malai Recipe ingredients. Quantities are for 4 servings.
For the Cashew-Onion Paste (Gravy Base)
| Ingredient | Quantity |
|---|---|
| Onion, chopped | 1 large |
| Cashews | 15–18 pieces |
| Green chilli | 1–2 |
| Ginger | 1 inch |
| Garlic cloves | 4–5 |
| Water (for boiling) | ½ cup |
For the Curry
| Ingredient | Quantity |
|---|---|
| Fresh methi leaves (washed, chopped) | 2 cups packed |
| Green peas (fresh or frozen) | 1 cup |
| Ghee or oil | 2 tbsp |
| Cumin seeds | 1 tsp |
| Bay leaf | 1 |
| Green cardamom | 2 |
| Turmeric | ¼ tsp |
| Coriander powder | 1 tsp |
| Garam masala | ½ tsp |
| Fresh cream or malai | ½ cup |
| Milk | ¼ cup |
| Sugar | ½ tsp |
| Salt | to taste |
| Kasuri methi (crushed) | 1 tsp |
Shopping tip: Choose bright-green, tender methi with no yellow leaves. Thick stems turn the curry bitter, so pluck only the leaves.
Step-by-Step Methi Matar Malai Recipe
This Methi Matar Malai Recipe needs no special equipment. A heavy-bottomed kadhai and a blender are enough.
Step 1: Prepare the Methi
Wash the methi leaves well, as they hold sand. Chop them and sprinkle ½ tsp salt over them. Rest for 10 minutes, then squeeze out the water. This removes excess bitterness.
Step 2: Make the Cashew Paste
Boil the onion, cashews, green chilli, ginger and garlic in ½ cup water for 7–8 minutes. Cool and blend to a smooth paste.
Step 3: Blanch the Peas
If you use fresh peas, boil them for 3–4 minutes. Frozen peas only need warm water for 5 minutes.
Step 4: Temper the Spices
Heat ghee in a pan. Add cumin, bay leaf and cardamom. Let them crackle for 20–30 seconds.
Step 5: Cook the Gravy
Add the blended paste and cook on medium heat for 6–7 minutes, stirring often, until the raw smell goes away. Add turmeric, coriander powder and salt.
Step 6: Add Methi and Peas
Add the methi leaves and cook for 3–4 minutes until they wilt. Add the peas and mix well.
Step 7: Finish with Cream
Lower the heat. Pour in milk and cream, add sugar and garam masala, and simmer gently for 3–4 minutes. Don’t boil on high heat, or the cream may split.
Step 8: Final Touch
Crush kasuri methi between your palms and sprinkle it over the curry. Cover for 2 minutes and serve hot.
Pro tips for the perfect Methi Matar Malai Recipe:
- Squeezing the methi is the secret to a gravy that isn’t too bitter.
- A pinch of sugar balances the bitterness.
- Add cream at the end, on low heat.
- If the gravy thickens, loosen it with warm milk, not cold water.
Easy Methi Matar Malai Recipe In Hindi
Many readers prefer to cook from a Hindi-style method, so here is a short easy Methi Matar Malai Recipe in Hindi (Hinglish) summary for quick reference.
सामग्री (Samagri): मेथी 2 कप, हरी मटर 1 कप, प्याज़-काजू पेस्ट, क्रीम ½ कप, घी 2 बड़े चम्मच, मसाले और कसूरी मेथी।
विधि (Vidhi):
- मेथी को धोकर काटें, नमक लगाकर 10 मिनट रखें और पानी निचोड़ लें।
- प्याज़, काजू, अदरक, लहसुन और हरी मिर्च उबालकर पीस लें।
- घी में जीरा, तेज पत्ता और इलायची डालें, फिर पेस्ट 6–7 मिनट भूनें।
- मेथी और मटर डालकर 3–4 मिनट पकाएँ।
- दूध, क्रीम, चीनी और गरम मसाला डालकर धीमी आँच पर पकाएँ।
- ऊपर से कसूरी मेथी डालें और रोटी या नान के साथ गरमागरम परोसें।
This Methi Matar Malai Recipe Hindi version uses the same quantities as the English method above, so you can switch between the two easily.
Methi Matar Malai Recipe Variations
One base recipe can become many dishes. Here are the most popular variations people search for.
Methi Matar Malai Recipe Without Onion and Garlic
Skip the onion and garlic in the paste. Blend cashews, a little melon seeds (optional), ginger and green chilli instead. Add a pinch of hing (asafoetida) in the tempering for depth. This Methi Matar Malai Recipe without onion and garlic is ideal for fasting days, temple meals and satvik menus.
Jain Methi Matar Malai Recipe
A Jain Methi Matar Malai Recipe avoids onion, garlic and root vegetables. Follow the no-onion-garlic version above and use fresh methi and fresh peas only. Check that your hing and spice blends are Jain-friendly.
Paneer Methi Matar Malai Recipe
For a Paneer Methi Matar Malai Recipe, add 150–200 g paneer cubes in Step 7. Lightly pan-fry them first for better texture. This protein-rich version is a dinner-party favourite.
Aloo Methi Matar Malai Recipe
For an Aloo Methi Matar Malai Recipe, boil and cube 1 medium potato, then sauté it in ghee until golden. Add it along with the peas. It makes the dish heartier and more filling.
Methi Matar Malai Recipe Without Cream
Want a Methi Matar Malai Recipe without cream? Use a thicker cashew paste (increase cashews to 25) and replace cream with ¾ cup full-fat milk, or blend 2 tbsp soaked almonds into the gravy. The result is still rich but lighter.
Healthy Methi Matar Malai Recipe
For a healthy Methi Matar Malai Recipe:
- Use 1 tbsp ghee instead of 2.
- Replace cream with a blend of low-fat milk and cashews.
- Add extra peas and methi for fibre.
- Skip the sugar or use a tiny piece of jaggery.
Methi Matar Malai Recipe With Kasoori Methi
The Methi Matar Malai Recipe with kasoori methi is our default above. Kasuri methi adds a roasted, smoky aroma that fresh leaves alone can’t give. Always crush it just before adding. Use dried leaves when fresh methi isn’t in season.
Step-by-Step Method
Step 1: Prep the fresh methi. Wash and chop the leaves. Mix with ½ tsp salt, rest for 10 minutes and squeeze out the water.
Step 2: Make the paste. Boil onion, cashews, chilli, ginger and garlic in ½ cup water for 7-8 minutes. Cool and blend until smooth.
Step 3: Temper. Heat ghee. Add cumin, bay leaf and cardamom. Let them sizzle for 20-30 seconds.
Step 4: Cook the gravy. Add the paste and cook on medium heat for 6-7 minutes. Add turmeric, coriander powder and salt. Add ½ tsp kasoori methi, crushed between your palms, so its flavour blends into the base.
Step 5: Add methi and peas. Add the fresh methi and cook for 3-4 minutes until wilted. Add the peas and mix.
Step 6: Add cream. Lower the heat. Pour in milk and cream, add sugar and garam masala, and simmer gently for 3-4 minutes. Do not boil hard.
Step 7: Finish with kasoori methi. Rub 1 tsp kasoori methi between your palms and sprinkle over the curry. Cover for 2 minutes and serve hot.
How to Use Kasoori Methi Correctly
Kasoori methi is easy to get wrong. Follow these tips:
- Crush it fresh. Rub it between your palms just before adding to release oils and aroma.
- Add at the end. Heat for too long makes it bitter and dull.
- Lightly toast it (optional). Warm it in a dry pan for 15-20 seconds on low heat.
- Don’t overdo it. More than 2 tsp can overpower the cream.
- Check freshness. Old kasoori methi turns brown and loses fragrance.
Methi Matar Malai Recipe With Only Kasoori Methi
No fresh methi? You can still make this dish.
- Soak 3 tbsp kasoori methi in ¼ cup warm water for 10 minutes.
- Add it to the gravy in Step 5 along with the soaking water.
- Increase peas to 1½ cups for more body.
- Add the final pinch of crushed kasoori methi at the end.
The result is slightly less green but still aromatic and creamy.
Variations
- Without onion and garlic: Use a cashew, ginger and green chilli paste with a pinch of hing. This also works as a Jain version.
- Paneer version: Add 150-200 g lightly fried paneer in Step 6.
- Aloo version: Add 1 boiled, golden-fried potato with the peas.
- Without cream: Use 25 cashews and ¾ cup full-fat milk.
- Healthier version: Use 1 tbsp ghee, low-fat milk and skip the sugar.
Serving Ideas
- Butter naan or lachha paratha
- Jeera rice or matar pulao
- Boondi raita and green salad
- Gulab jamun or gajar halwa for dessert
Methi Matar Malai Recipe Cook With Parul
People usually mean a simple, step-by-step home recipe with easy-to-find ingredients and clear instructions. This version follows that beginner-friendly approach. It is my own original method, not a copy of any creator’s recipe, so quantities and steps may differ slightly from the video or blog you saw.
Why Cook With Parul-Style Recipes Are Popular
Home cooks love this style of recipe because it is practical:
- Ingredients come from a normal Indian kitchen.
- Steps are short, clear and easy to repeat.
- Results taste close to a restaurant or dhaba curry.
- Tips are included for common problems like bitterness and curdled cream.
This Methi Matar Malai Recipe Cook With Parul style method keeps the same spirit: no complicated techniques, just a smooth gravy and a balanced flavour.
Recipe Snapshot
| Detail | Info |
|---|---|
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | North Indian |
| Taste | Mild, creamy, lightly sweet |
| Best with | Naan, roti, paratha, jeera rice |
Ingredients
For the paste:
- 1 large onion, chopped
- 15-18 cashews
- 1-2 green chillies
- 1-inch ginger
- 4-5 garlic cloves
For the curry:
- 2 cups fresh methi leaves, chopped
- 1 cup green peas
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2 green cardamoms
- ¼ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ cup fresh cream
- ¼ cup milk
- ½ tsp sugar
- 1 tsp kasuri methi, crushed
- Salt to taste
Step-by-Step Method
Step 1: Prep the methi. Wash the leaves well, chop them and mix with ½ tsp salt. Rest for 10 minutes, then squeeze out the water. This removes extra bitterness.
Step 2: Make the paste. Boil the onion, cashews, chillies, ginger and garlic in ½ cup water for 7-8 minutes. Cool slightly and blend until smooth.
Step 3: Temper the spices. Heat ghee in a kadhai. Add cumin, bay leaf and cardamom. Let them sizzle for 20-30 seconds.
Step 4: Cook the gravy. Add the paste and cook on medium heat for 6-7 minutes until the raw smell disappears. Add turmeric, coriander powder and salt.
Step 5: Add methi and peas. Stir in the methi and cook for 3-4 minutes until wilted. Add the peas and mix.
Step 6: Add cream. Switch to low heat. Add milk, cream, sugar and garam masala. Simmer gently for 3-4 minutes. Do not boil hard.
Step 7: Finish. Sprinkle crushed kasuri methi, cover for 2 minutes and serve hot.
Tips for Restaurant-Style Taste
- Squeeze the methi. This is the key to a balanced, non-bitter curry.
- Use only leaves. Thick stems add bitterness.
- Cook the paste well. Under-cooked paste tastes raw.
- Add cream last, on low heat. This prevents splitting.
- Crush kasuri methi at the end. It keeps the aroma strong.
- Adjust thickness with warm milk, never cold water.
Easy Variations
- Without onion and garlic: Use a cashew, ginger and green chilli paste with a pinch of hing.
- Jain version: Same as above, using fresh methi and peas only, and Jain-friendly masalas.
- Paneer Methi Matar Malai: Add 150-200 g lightly fried paneer cubes in the last step.
- Aloo Methi Matar Malai: Add 1 boiled, golden-fried potato with the peas.
- Without cream: Use more cashews (about 25) and ¾ cup full-fat milk.
- Healthier version: Use 1 tbsp ghee, low-fat milk and skip the sugar or use a little jaggery.
Serving Ideas
- Butter naan or lachha paratha with boondi raita
- Jeera rice or matar pulao for a full meal
- Tandoori roti and green salad for a lighter plate
- Gulab jamun or gajar halwa to finish
Storage and Reheating
- Refrigerate within 2 hours of cooking and eat within 2 days.
- Reheat on low heat with a splash of milk.
- Freezing is not ideal because cream-based gravies can separate.
Hindi Quick Recipe (हिंदी में)
- मेथी को धोकर काटें, नमक लगाकर 10 मिनट रखें और निचोड़ लें।
- प्याज़, काजू, अदरक, लहसुन और हरी मिर्च उबालकर पीस लें।
- घी में जीरा, तेज पत्ता, इलायची डालें और पेस्ट 6-7 मिनट भूनें।
- मेथी और मटर डालकर 3-4 मिनट पकाएँ।
- दूध, क्रीम, चीनी और गरम मसाला डालकर धीमी आँच पर पकाएँ।
- कसूरी मेथी डालें और गरमागरम परोसें।
Nutrition Information
Approximate values for one serving (about 1 cup) of the classic Methi Matar Malai Recipe, made with cream:
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 260–300 kcal |
| Carbohydrates | 14 g |
| Protein | 7 g |
| Fat | 20 g |
| Saturated Fat | 9 g |
| Fibre | 4 g |
| Sugar | 5 g |
| Sodium | 350 mg |
| Iron | 3 mg |
| Calcium | 90 mg |
The healthy Methi Matar Malai Recipe (cream-free, 1 tbsp ghee) brings this down to roughly 180–200 kcal per serving.
Health benefits:
- Methi is traditionally linked with better digestion and blood sugar balance.
- Peas provide plant protein and fibre.
- Cashews contribute healthy fats and minerals.
Family-Friendly Dining Experience
A good Methi Matar Malai Recipe suits the whole family, whether you serve it at home or order it at a restaurant.
- For kids: keep green chilli to a minimum and add a little extra cream. Roll it into a paratha wrap or serve it with soft rotis. A kids’ plate of mini naan, mild methi malai and boondi raita works well.
- For elders: use less ghee and skip the sugar for a lighter, gentler dish.
- Rooftop or terrace dinners: pair it with tandoori starters, soft naan and a chilled lassi. It suits an evening setting under string lights.
- Live folk music mood: a Rajasthani or Punjabi folk playlist makes a home meal feel like a restaurant outing.
- Festive tables: serve in a brass or copper bowl, garnished with a swirl of cream and a few cashews.
Bulk Order & Catering Guide
Planning a corporate lunch, wedding function or party? This Methi Matar Malai Recipe scales well.
| Guests | Methi (fresh) | Peas | Cream | Cashews |
|---|---|---|---|---|
| 10 | 1 kg | 600 g | 500 ml | 150 g |
| 25 | 2.5 kg | 1.5 kg | 1.2 L | 350 g |
| 50 | 5 kg | 3 kg | 2.5 L | 700 g |
Catering tips:
- Prepare the gravy base a day ahead and refrigerate it.
- Add methi, peas and cream only 30 minutes before serving to keep the colour fresh.
- Use a heavy-bottomed vessel to prevent sticking.
- Keep the curry in a hot-case or chafing dish at 60 °C or above.
- For corporate lunches and weddings, offer a Jain version in a separate vessel.
- For parties, offer both a classic and a paneer version so guests can choose.
Franchise & Business Overview
Dishes like methi matar malai are a staple of North Indian and Punjabi restaurant concepts, and they are popular in cloud-kitchen and catering businesses too. Because it uses low-cost ingredients like methi, peas and cashews, a Methi Matar Malai Recipe offers good margins in winter menus.
If you plan to open a food outlet or take up a franchise, keep these points in mind:
- Investment: a small cloud kitchen can start in the range of ₹5–10 lakh, while a dine-in restaurant needs much more (approximate; it varies by city).
- Licences: FSSAI registration or licence, GST registration and a local trade licence.
- Menu strategy: keep a seasonal section, with methi dishes in winter.
- Franchise check: always verify a brand’s current franchise status directly with the company before investing.
Food Quality, Hygiene & Safety
Good food starts with good ingredients, whether you cook at home or order from a restaurant.
- Ingredients: buy fresh, bright-green methi. Choose plump peas and fresh paneer.
- Washing: rinse methi in 3 changes of water, or soak it in salted water for 10 minutes.
- Dairy: use pasteurised milk and cream, and check expiry dates.
- Storage: refrigerate leftovers within 2 hours and eat within 2 days. Reheat on low heat with a splash of milk.
- FSSAI: when ordering from a restaurant or caterer, look for a valid FSSAI licence number on the menu or premises. For packaged ingredients, check for the FSSAI logo.
- Kitchen hygiene: clean cutting boards, regular hand washing, hairnets and gloves for large-scale cooking.
Where to Find and Enjoy It
Methi Matar Malai appears on most Punjabi and North Indian restaurant menus across India, especially in winter. In Jaipur and across Rajasthan, you can usually find a good version at traditional vegetarian restaurants and wedding-style thali places. When you order:
- Ask for the “malai” version and request less sweetness if you prefer.
- Pair it with butter naan or lachha paratha.
- Ask for a Jain version if you avoid onion and garlic.
When visiting any restaurant, check the address, nearby landmark and opening hours on Google Maps first. Winter evenings are the busiest, so book a table for weekends.
Conclusion
This Methi Matar Malai Recipe proves that simple ingredients can make a royal curry. With fresh methi, sweet peas and a silky cashew gravy, it suits everyone from kids to elders. Whether you cook the classic version, a Methi Matar Malai Recipe without onion and garlic, a Jain version, or a paneer or aloo variation, the method stays easy. Keep the heat low when adding cream, squeeze out the methi, and finish with kasuri methi for that restaurant aroma. Try this Methi Matar Malai Recipe this weekend with hot naan, and you will want to make it again and again.
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FAQs
1. What is Methi Matar Malai Recipe?
Methi Matar Malai is a North Indian curry made with fresh fenugreek leaves, green peas and a creamy cashew-onion gravy. It is mild, lightly sweet and goes well with roti, naan or rice.
2. How do I remove bitterness from methi in Methi Matar Malai Recipe?
Sprinkle salt on the chopped leaves, rest them for 10 minutes and squeeze out the water. A pinch of sugar and the cream also balance the bitterness.
3. Can I make Methi Matar Malai Recipe without onion and garlic?
Yes. Use a cashew, ginger and green chilli paste, and add a pinch of hing for flavour. This also works as a Jain Methi Matar Malai Recipe.
4. Can I make Methi Matar Malai Recipe without cream?
Yes. Use more cashews, full-fat milk or blended soaked almonds for a creamy, lighter gravy.
5. How do I use kasuri methi in Methi Matar Malai Recipe?
Crush 1 teaspoon of dried methi leaves between your palms and add it at the end. Cover for 2 minutes so the aroma settles into the gravy.
6. Is Methi Matar Malai Recipe healthy?
It has protein, fibre and healthy fats, but the cream adds calories. For a healthy Methi Matar Malai Recipe, reduce ghee and replace cream with milk and cashew paste.
7. Can I add paneer or potato to the Methi Matar Malai Recipe?
Yes. A Paneer Methi Matar Malai Recipe adds protein, and an Aloo Methi Matar Malai Recipe makes the dish more filling. Add either in the last few minutes of cooking.
Looking for amazing food inspiration? Check out our simple and helpful post on bestmenuhub.com
