Recipe

Methi Matar Malai Recipe: A Restaurant-Style Delight At Home

Team Chukde

08/12/2025

If you’ve ever thought that a creamy, flavorful Methi Matar Malai is something you can only enjoy at restaurants, it’s time to think again! This recipe proves that you can easily make this rich, comforting dish right in your kitchen. With a mix of tender methi (fenugreek leaves), sweet peas, and a creamy gravy, it’s perfect for pairing with roti, naan, or paratha.

Let’s break it down:

Ingredients:

For the Base Purée:

• 1 tbsp oil
• 1 bay leaf (tej patta)
• ½-inch cinnamon ceylon
• 3–4 green cardamom (elaichi)
• 1 black cardamom (Moti elaichi)
• 2–3 cloves (laung)
• ½ tsp cumin seeds (jeera)
• 2 onions, roughly chopped
• 1 inch ginger, chopped
• 4–5 garlic cloves, chopped
• 20–22 soaked cashews
• 1.5 tsp red chilli powder
• 1 tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania)
• 2–3 tomatoes, roughly chopped
• Salt to taste

For Methi-Matar:

• 1 tsp butter (or oil)
• 2 handfuls methi (fenugreek) leaves, chopped
• 1.5 cups boiled peas (matar)
• Fresh cream (1–2 tbsp)
• Kasoori methi (dried fenugreek leaves)
• 1 tsp red chilli for tempering
• Water, as needed for consistency

Directions:

1. Make the Base Purée:

• Heat 1 tbsp oil in a pan and add the whole spices—bay leaf, cinnamon stick, cardamom, cloves, and cumin seeds. Sauté until fragrant.
• Add chopped onions, ginger, garlic, and soaked cashews. Let it cook for a few minutes.
• Add red chilli powder, turmeric, coriander powder, and chopped tomatoes. Cook until the tomatoes become soft and mushy.
• Let the mixture cool down slightly, then blend it into a smooth purée.

2. Prepare the Methi and Matar:

• In a separate pan, heat 1 tsp butter and add the chopped methi. Sauté for about 2 minutes until the methi softens.
• Add the boiled peas and sauté for another minute.
• Pour in the prepared purée and mix everything well. Add a little water to adjust the consistency.
• Cover and cook for 8–10 minutes on low flame to let the flavors blend together.

3. Finishing Touch:

• Stir in the fresh cream for that rich, smooth texture.
• Add kasoori methi for extra flavor and top it off with a simple chilli tempering for some heat.
• Serve this delicious dish hot with roti, paratha, or naan.

Tips for the Best Methi Matar Malai:

• Chukde Spices: For that restaurant-style punch, try using Chukde Spices. Our rich, aromatic blends can elevate the flavors of your dishes. Using a good-quality garam masala or a methi-specific spice mix will bring depth to your recipe.
• Methi Tip: Methi can sometimes be bitter. To reduce the bitterness, make sure to wash the methi leaves thoroughly. You can also sprinkle a little salt on them and let them sit for 10–15 minutes, then rinse again.

Related recipes:

• Crispy Methi Matthi/Mathri Recipe – Just Like The Market!
• Mini Matar Kachori Recipe – A Crispy Snack You Must Try

FAQs

1. Can I make this dish without cream?

Yes, you can skip the cream if you want a lighter version. You can substitute it with milk or yogurt for a similar creamy texture.

2. Can I use frozen peas instead of fresh ones?

Definitely! Frozen peas work just as well and will save you some time. Just make sure to cook them through before adding them to the dish.

3. How do I reduce the bitterness of methi?

As mentioned, soaking the methi leaves with a pinch of salt and then washing them will help reduce bitterness. Alternatively, you can use less methi and balance it with more peas.

4. Can I add more spices for extra flavor?

Feel free to adjust the spices according to your taste! You can add a little garam masala or dried ginger powder for extra warmth and complexity.

Enjoy your homemade Methi Matar Malai! It’s a comforting dish that’s full of flavor and will surely become a family favorite.