methi matar malai

How to make Restaurant Style Methi Matar Malai

Methi Matar Malai is a north indian rich creamy curry made with fenugreek leaves, green peas, cashew nuts and heavy cream! You got to indulge in this deliciousness!

How to make Restaurant Style Methi Malai Matar

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesServings:6 servings Best Season:Winter


Methi Matar Malai is a rich North Indian dish made of fenugreek leaves, green peas and cream. The gravy is white to light yellow in color and thick and velvety because of cashew paste and cream. Pairs perfectly with roti or rice. Here I will show you the recipe of restaurant style methi matar malai!



    Prepping the methi leaves

  1. Methi leaves tend to be a little bitter. To reduce the bitterness soak the methi leaves in a bowl of water with 1 tablespoon of salt.
  2. Soak plucked methi leaves for at least 30 minutes, then squeeze out the excess water and chop the leaves finely
  3. Set a pan on medium heat and add 1 tablespoon oil to it.
  4. Add finely cut methi leaves and stir fry for five minutes till they turn dark green in color and turns slightly dry
  5. Set the fried methi leaves aside
  6. Prepping the green peas

  7. If you’re using frozen green peas, you do not need to boil them
  8. In case you’re using fresh green peas add them to a bowl of water and microwave on high for 3 to 4 minutes till they are 70% cooked
  9. Add the boiled green peas to a bowl of cold water to preserve the green color
  10. Making the curry

  11. Set a pan on medium heat and add 1 tablespoon oil
  12. Add garlic, ginger, cashew nuts and green chilies and stir fry for approximately a minute
  13. Add tomatoes, sprinkle 1-2 tablespoons of water, place the lid on and cook for approximately three minutes or till the onions get slightly soft soft and the tomatoes turn mushy
  14. Add everything to a grinder jar. Once it cools down and grind it to a smooth paste
  15. Set the same pan on medium heat and add 2 tablespoons of oil
  16. Add a quarter teaspoon of cumin seeds and one black cardamom
  17. Once the cumin seeds start to splutter, add the onions/tomato paste.
  18. Stir fry the paste for approximately five minutes till it starts to thicken up and turn glossy
  19. Add turmeric powder, coriander powder, red chilli powder and cumin powder
  20. Stir fry for another two minutes till the cashews in the paste release oil and glides easily on the surface of the pan
  21. Turn off the heat and add the boiled green peas as well as the fried methi leaves
  22. Add 1 cup of milk a little bit at a time and mix it in with the paste
    The reason why we turned off the heat is to prevent the milk from curdling when added to the paste. You can also add water instead of milk if you wish. In case you prefer adding water add half a cup of heavy cream instead of a quarter cup (in the end) to get a similar creamy consistency.
  23. Turn the heat back to medium. place the lid on and let the gravy simmer for two minutes
  24. Add half a teaspoon of garam masala and 1 tablespoon of Kasuri methi (crushed)
  25. Add salt to taste
  26. Add heavy cream and mix well
  27. Place the lid on and let the cream slightly melt for approximately one minute
  28. Garnish with coriander leaves


  • This curry is either white in color or light yellow (the way I made it)
  • If you prefer the gravy to be white in color, do not add turmeric powder and instead of red chilli powder add white pepper powder
  • This curry tastes fantastic with Naan or Tandoori roti or Jeera rice
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