--- title: "Methi Matar Malai Recipe Step by Step" url: https://www.cookingandme.com/methi-matar-malai-methi-matar-malai-recipe/ date: 2020-06-03 modified: 2023-02-09 lang: en author: "nags" description: "Methi matar malai - fenugreek leaves leaves cooked in paneer and a creamy base - a delicious creamy side dish that goes with pulao and roti equally well. While I..." categories: - "Gravy Vegetarian Side Dishes" - "Green Peas Recipes" - "Methi / Fenugreek Leaves" - "Punjabi Recipes" image: https://www.cookingandme.com/wp-content/uploads/2013/08/9481840307_9e3b5f3a1b_z.jpg word_count: 792 --- # Methi Matar Malai Recipe Step by Step Methi matar malai - fenugreek leaves leaves cooked in paneer and a creamy base - a delicious creamy side dish that goes with pulao and roti equally well. While I have no issues adding cream to my dishes (**[paneer butter masala](https://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html)**, anyone?), I decided to make a version of this recipe with no cream by using or white melon seeds. You can very well use cashew nuts instead but I loved the nuttiness of melon seeds in my **[paneer makhani](https://www.cookingandme.com/2012/12/paneer-butter-masala-paneer-makhani.html)** so decided to use up the rest in this **methi matar malai** recipe – or should I say **methi matar no malai**. ![methi matar malai recipe](https://www.cookingandme.com/wp-content/uploads/2020/06/9484640434_3a8f065a4e_z.jpg) The** methi matar malai** you get in restaurants has a white base since most don’t add tomatoes. I wanted to give my version a bit of tang so used some canned tomato sauce which lends itself well to a smooth gravy for the curry. You can definitely omit the tomatoes. I also didn’t add too much masala to the **methi matar malai**, deciding to keep it simple and let the flavours of the methi, peas, and basic spices shine through. ![methi matar malai recipe](https://www.cookingandme.com/wp-content/uploads/2020/06/9481840307_9e3b5f3a1b_z1.jpg) Looking for more methi leaves recipes? Check out my top 3 favourites – **[methi pulao](https://www.cookingandme.com/2012/10/methi-pulao-methi-rice-fenugreek-leaves.html), [aloo methi](https://www.cookingandme.com/2012/11/aloo-methi-methi-aloo-recipe-dry-aloo.html), **and** [methi paratha](https://www.cookingandme.com/2010/03/spiced-methi-paratha-recipe.html)**. ## Methi Matar Malai Recipe ![](https://www.cookingandme.com/wp-content/uploads/2020/06/9481840307_9e3b5f3a1b_z1-150x150.jpg) Methi matar malai is a simple dish made with peas, fenureek (methi) leaves into a curry. My version uses no dairy cream but white melon seeds to make that creamy base. - 1/2 cup of onions (cubed)- 1/2 cup of onions (sliced thin)- 2-3 cloves of garlic- 1 ″ piece of ginger- 2 green chillies- 1 teaspoon of jeera or cumin seeds- 1/3 cup of canned tomato sauce or 1/2 cup pureed tomato – optional- 3 tablespoons of melon seeds (or 1/4 cup cashew nuts soaked in water for 15 mins)- 2 cups of packed methi or fenugreek leaves- 1/2 cup of green peas- 1 cup of milk- 1 teaspoon of garam masala or Kitchen King masala- 2 teaspoon of ghee or butter or oil - 1. Grind together the cubed onions, green chillies, ginger, and garlic to a smooth paste.- 2. Add the melon seeds or cashew nuts and grind further to a smooth paste, adding a few spoonfuls of water.- 3. Heat the ghee (or butter or oil) in a pan and add the cumin seeds.- 4. When they splutter and turn fragrant, add the sliced onions and sauté until lightly browned.- 5. Add the ground paste and tomato sauce (if using) to this and simmer for 3-4 mins.- 6. Meanwhile, pick the leaves of the methi and wash well.- 7. Chop roughly and add to the simmering paste along with the green peas.- 8. Add the milk and some salt. Mix well.- 9. Cook covered for about 10 mins until the peas is cooked soft.- 10. Uncover and add the garam masala and more salt if needed.- 11. Mix and remove from fire. If the gravy is too thick, add more water or milk and bring to boil again before removing from flame. If too watery, you can simmer it longer but remember that the gravy will thicken as it sits. Methi matar malai is a lovely blend of sweetness + bitterness + saltiness. Adding a pinch of sugar won’t be a bad idea but mostly, the sweetness will come from the onions Use frozen methi leaves if you can’t find any fresh ones. You can also use kasuri methi soaked in water instead of the fresh leaves. Reduce quantity in this case to about 3/4 cup since dried methi leaves are much more intense in flavour than the fresh leaves You can, of course, omit the melon seeds or cashews and add cream in the end along with the garam masala to make restaurant-style methi matar malai. Tastes delicious that way too. CurryIndian ## Step by Step Methi Matar Malai Recipe Grind together the cubed onions, green chillies, ginger, and garlic to a smooth paste without adding any water ![methi matar malai recipe steps](https://www.cookingandme.com/wp-content/uploads/2013/08/9485414704_3004004075_m-1.jpg) Add the melon seeds or soaked cashew nuts and grind further to a smooth paste, adding a few spoonfuls of water to keep it moving ![methi matar malai step by step](https://www.cookingandme.com/wp-content/uploads/2013/08/9485355792_162df2caef_m-1.jpg) Heat the ghee (or butter or oil) in a pan and add the cumin seeds. When they splutter and turn fragrant, add the sliced onions and sauté until lightly browned. ![methi matar malai recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9482560029_0667d4a788_m-1.jpg) Add the ground paste and tomato sauce (if using) to this and simmer for 3-4 mins. ![methi matar malai recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9485446854_20f71dc03f_m-1.jpg) Meanwhile, pick the leaves of the methi and wash well. Chop roughly and add to the simmering paste along with the green peas or matar. ![methi matar malai recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9482569535_df9e07782c_m-1.jpg) Add the milk and some salt. Mix well. ![methi matar malai](https://www.cookingandme.com/wp-content/uploads/2013/08/9485355796_85bd001259_m-1.jpg) Cook covered for about 10 mins until the peas is cooked soft. ![cook covered methi matar malai](https://www.cookingandme.com/wp-content/uploads/2013/08/9482559849_3926603d13_m-1.jpg) Uncover and add the garam masala and more salt if needed. ![methi matar malai with no cream](https://www.cookingandme.com/wp-content/uploads/2013/08/9485365102_dbe9ddbfee_m-1.jpg) Mix and remove from fire. If the gravy is too thick, add more water or milk and bring to boil again before removing from flame. ![methi matar malai no cream recipe](https://www.cookingandme.com/wp-content/uploads/2013/08/9482559859_1803cd7d44_m-1.jpg) If too watery, you can simmer it longer but remember that the gravy will thicken as it sits.