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Methi malai matar comprises fried methi leaves and boiled peas in a gravy made of fresh malai and milk, which is perfectly balanced by sautéing a mixture of cashews, onions, and tomato paste. It is then finished with a mixture of garam masala powder and crushed kasuri methi. The steps to make methi malai matar at home are quite simple, as described in my easy recipe.

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KEY TAKEAWAYS

Methi malai matar is a popular North Indian curry often prepared in homes and restaurants across India.
It tastes best when served with roti, naan, paratha, or plain jeera rice.

The dish has a mildly sweet, creamy taste with a gentle hint of the bitterness of methi.
Other similar recipes are shahi paneer, malai kofta, navratan korma, and paneer butter masala.

The Ingredients:

1.5 cup methi (leaves only, finely chopped)
4 tbsp malai

To boil the peas:

1.5 cup green peas (matar)
3 cups water
½ tsp salt
½ tsp sugar
1 bowl ice water

To make the masala mixture:

2 tbsp cooking oil
6 pieces cashew nuts
1 onion (medium size, finely chopped)
1 piece green chili (finely chopped)
Salt to taste
2 pieces tomatoes (medium size, chopped)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp dry mango powder (amchur)
½ tsp cumin seed powder
¼ tsp red chili powder (optional)
½ cup water

To make the gravy for methi matar malai:

1 tbsp cooking oil
½ tsp cumin seeds
1 piece black cardamom (seeds only)
1 cup milk
½ tsp garam masala powder
½ tsp kasuri methi (crushed)

I learned this recipe from a neighbor during a conversation one evening. She told me how she loves making unique dishes and surprises her husband and kids. I also intended to do the same to my husband and two sons, and so I asked her for the recipe, which she narrated casually, and I recorded everything on my phone.

I made it the next weekend when my husband and sons were all at home and were asking for something unique for dinner. It tasted very creamy and well-organized in terms of the flavor. My husband enjoyed the light sweetness in it, and my two sons loved it while having parathas. In fact, they wanted me to make it again. On that day, I really felt grateful to have this recipe.

How to Make Methi Malai Matar? (Step by Step Guide with Images)

Step 1: Heat 2 tbsp of cooking oil in a kadai. When it is hot, put in 6 pieces of cashew nuts, 1 finely chopped medium-sized onion, 1 finely chopped green chili, and salt to taste. Fry them on a medium to high flame until the onions turn to a nice golden-brown color.

Step 2: At this stage, add chopped pieces of two medium-sized tomatoes to it. Mix, cover, and cook them nicely until soft.

Step 3: While the tomatoes cook, put 1.5 cups of green peas (matar), 3 cups of water, ½ tsp of salt, and ½ tsp of sugar in a separate pan. Cover the pan and let the peas boil.

Step 4: By this time, the tomatoes will be half cooked. At this stage, add ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of dry mango powder (amchur), ½ tsp of cumin seed powder, and ¼ tsp of red chili powder (optional) to it. Mix well and let it cook for 2 to 3 minutes more until soft. Transfer it to a mixie jar and keep it aside to cool down.

Step 5: Check the matar for its doneness. Strain it if done and immediately put them in a bowl of ice water. Keep it aside.

Step 6: Now, put 1.5 cups of finely chopped methi leaves in the kadai. Stir and fry for 2 to 3 minutes until it reduces. Transfer it to a plate to cool down.

Step 7: Now, put ½ cup of water to the masala in the mixie jar and make a very smooth paste of it. Keep it aside.

Step 8: Now, heat 1 tbsp of cooking oil in the kadai over a medium flame and put in ½ tsp of cumin seeds and 1 piece of black cardamom (seeds only). Let them crackle for a few seconds before adding the masala paste. Let it come to a boil.

Step 9: Now add the boiled green peas and then the fried methi leaves to it. Mix nicely and let them cook for about a minute or so.

Step 10: Now, take a bit of this gravy and add it to a cup of milk. Mix nicely and then add it to the gravy. Stir the gravy continuously for a few seconds and then cover and let it cook for 3 to 4 minutes more over a medium flame.

Step 11: Check the thickness of the gravy and then add ½ tsp of garam masala powder and ½ tsp of crushed kasuri methi in it. Follow it up with 4 tbsp of malai (preferably homemade) and give it a nice final mix. Cover and cook for a minute or so.