Rich and creamy, this methi matar malai is the dish of the winter season! Fresh methi leaves, plump green peas, and a creamy onion cashew paste ensure every bite is bursting with flavor!
Come winters, I really start to crave my green sabzis like palak paneer, sarson ka saag, and this Methi Matar Malai. It’s a luscious, white gravy curry that’s loaded with flavor and texture, and is the best way to eat all the fresh methi of the season.
A lot of people either make it too sweet or are wary of trying methi malai matar because they think it’s going to be too bitter. But I am here to tell you that you can achieve a perfectly balanced and delicious dish with a simple trick – sauteeing the methi leaves first.
The result is a rich, creamy, and flavorful dish that’s neither sweet nor bitter – it’s simply delicious! Serve it with some lachha paratha for a meal you’ll be craving very often this winter! So let’s find out how to make methi matar malai…
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Methi Matar Malai Ingredients
- Methi & Peas: Fresh methi leaves and green peas form the heart of the dish, bringing earthy bitterness and natural sweetness together.
- Aromatics: Onions, ginger, garlic, green chillies, add lots of flavor and aroma.
- Cashews: Blended in to give the gravy its rich, silky texture.
- Cooking Oil: A mix of butter and a neutral-flavored oil add flavor and richness
- Whole Spices: Cumin seeds, green and black cardamom, cinnamon, and peppercorns add aroma, warmth, flavor.
- Ground Spices: Coriander powder, roasted cumin powder, and garam masala for flavor and balance
- Curd (Yogurt): Adds a light tang and keeps the gravy smooth and rich.
- Fresh Cream: Stirred in at the end for that classic malai finish.
- Kasuri Methi: Boosts aroma, deepens flavor, and adds that perfect finishing touch. A little goes a long way.
- Salt & Sugar: For seasoning and balance.
Frequently Asked Questions
Even though it’s technically possible to use kasuri methi, I would highly recommend using fresh methi or fenugreek leaves for the best flavor. However you can use frozen methi leaves in a pinch.
The secret to achieving non-bitter methi matar malai is to first saute it in some oil and butter before adding it to the onion cashew paste. This step helps cut down on bitterness and balance out the flavors beautifully.
Alternatively, if your methi is too bitter then add the leaves to a bowl of water with some salt and let it sit for 20 minutes. Squeeze out the water before following the rest of the recipe as is. This should help take away some of that excess bitterness.
You can easily make the recipe vegan by replacing the butter with oil, and cream with coconut milk/cream.
Richa’s Top Tips
- I have used fresh green peas for this recipe as it’s in season in India. But you can easily use frozen matar as well.
- Don’t skip sauteeing the methi leaves in some butter and oil. This helps to cut down on the bitterness and add balance of flavor in every bite.
- You can use almonds instead of cashews for this recipe, but this will change the flavor slightly.
- You can adjust the quantity of methi according to your preference.
Storage Tips
- At room temperature: This dish is best enjoyed fresh and should not be left out for more than 2 hours, especially because it contains dairy.
- In the fridge: Store cooled methi matar malai in an airtight container for up to 2 days. Reheat gently on low heat, stirring in a splash of water or milk to loosen the gravy.
- In the freezer: You can freeze the curry for a maximum of 2 weeks. Thaw overnight in the fridge and reheat slowly to maintain the creamy texture.
- Reheating tip: Always reheat on low heat and avoid boiling, as the curd and cream can split if overheated.
Serving Ideas
Methi Matar Malai is rich yet mild, which makes it incredibly versatile to serve across meals. Here are some easy and comforting ways to enjoy it:
- With Lachha Paratha: Soft, flaky parathas are a classic pairing and perfect for scooping up the creamy white gravy.
- With Butter Naan: The slightly crisp, buttery naan balances the richness of the dish beautifully.
- With Steamed Basmati Rice: A simple bowl of rice lets the flavours of the gravy shine without overpowering them.
- With Jeera Rice: Lightly spiced cumin rice adds warmth and makes the meal feel a little more special.
- With Dal Tadka: Pairing it with a simple dal creates a well-rounded, comforting Indian meal.
Customisation Ideas
- Boost the richness: Add a tablespoon of melon seeds (magaz) or extra cashews to the paste for a more luxurious, restaurant-style gravy.
- Make it lighter: Swap fresh cream with a little milk or low-fat cream to keep the gravy creamy but less heavy.
- Turn up the warmth: Add a pinch of nutmeg or mace (javitri) along with garam masala for deeper, wintery flavours.
- Add more veggies: Stir in lightly sautéed mushrooms or blanched cauliflower florets to make the dish more hearty and filling.
With the season of fresh leafy greens here, you need to make this methi matar malai ASAP. Believe me, it’s super easy and you’ll love the warming, hearty flavors.
If you enjoy this recipe, be sure to leave me a comment below. Don’t forget to send pictures of your recreations over on my IG @myfoodstory.
Watch How To Make Methi Matar Malai
Methi Matar Malai (White Gravy)
Ingredients
For onion cashew paste
- 2 ½ cups water divided
- 3 medium onions cut into large cubes approx 1 cup
- 2 green chillies
- 1 tablespoon roughly chopped ginger
- 1 tablespoon roughly chopped garlic
- ⅛ cup broken cashew nuts 8 whole cashew nuts
For cooking peas
- 1 cup green peas 150 gms
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon sugar
For malai gravy
- 1 ½ tablespoon cooking oil divided
- 1 ½ tablespoons butter divided
- ½ teaspoon cumin seeds
- 1 black cardamom
- 4 green cardamoms
- 1 inch cinnamon
- 10 peppercorns
- 2 teaspoons coriander powder
- 1/4 teaspoon jeera powder roasted cumin powder
- ¾ cup whisked curds sub with greek yogurt
- ¾ teaspoon salt
- 1 cup water
- 2 cups fresh methi leaves only, stems removed approx 50 gms
- ½ teaspoon garam masala
- 2 tablespoons fresh cream
- 1 tablespoon kasuri methi roasted
Instructions
Sauteeing methi and matar
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Wash & rinse methi leaves well to remove any dirt. Squeeze out water, finely chop and set aside.2 cups fresh methi leaves only, stems removed
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Boil 1 cup of water with ½ teaspoon salt & sugar, add matar and cook for 10 minutes. Drain and set aside.1 cup water, ½ teaspoon salt, ½ teaspoon sugar, 1 cup green peas
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Heat ½ tablespoon oil & butter, add the chopped methi leaves and matar with ¼ teaspoon salt and fry for 3 minutes on low heat just until they are dry & coated with oil & butter. Take care that they do not get browned.1 ½ tablespoon cooking oil, 1 ½ tablespoons butter
Making onion cashew paste
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Boil 2 cups of water, add onions, green chillies, ginger, garlic, cashew nuts and cook for 20-25 minutes till the onions and cashews turn soft.2 ½ cups water, 3 medium onions cut into large cubes, 2 green chillies, 1 tablespoon roughly chopped ginger, 1 tablespoon roughly chopped garlic, ⅛ cup broken cashew nuts
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Strain the mixture, discard any liquid, and set aside to cool. Once cool, add the ingredients to a mixie & grind to a smooth paste.
Making gravy
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Heat 1 tablespoon of oil & butter in a pan, add cumin seeds, black & green cardamoms, cinnamon, peppercorns and let them sizzle for 30 seconds.½ teaspoon cumin seeds, 1 black cardamom, 4 green cardamoms, 1 inch cinnamon, 10 peppercorns
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Add the onion cashew paste and curds and cook it for 10 minutes, stirring occasionally till oil separates from the sides of the pan or floats on top. Add coriander powder, cumin powder and salt and saute for a minute.2 teaspoons coriander powder, 1/4 teaspoon jeera powder
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Add 1 to 1 1/2 cups water, sauteed methi & matar & cook for 5 minutes.1 cup water
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Stir in the fresh cream, garam masala, kasuri methi, bring it to a quick boil and turn off the flame.½ teaspoon garam masala, 2 tablespoons fresh cream, 1 tablespoon kasuri methi
Video
Notes
- Fresh or frozen matar works equally well in this recipe.
- Any cooking oil may be used as per your preference.
- Make sure to use the freshest methi or fenugreek leaves available to you for the best flavour
Nutrition
The post Creamy Methi Matar Malai Recipe(White Gravy) appeared first on My Food Story.
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