Methi Matar Malai (without cream)

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Methi Matar Malai is a delicious restaurant-style curry prepared using fresh fenugreek leaves (methi leaves) and green peas (matar).

About This Recipe

Usually methi matar malai sabzi is prepared in 2 ways – with white gravy and creamy red gravy. We have prepared this recipe with rich and creamy red gravy.

In this recipe we have used blanched green peas and sauteed methi leaves. Preferably use fresh green peas, if in season, since it will give great taste to this dish. If you want to store and preserve fresh green peas, you can check our detailed article on How to preserve and store green peas

We always have stored methi leaves in our freezer and so we added that in our sabzi. But you can use fresh methi leaves if its in season. If you want to store and preserve methi leaves, you can check our detailed article on How to preserve and store methi (fenugreek) leaves

So if you have blanched peas and sauted methi leaves ready, then this gluten-free and vegan curry gets ready quickly. Plus its very easy to make this delicious restaurant style methi matar malai recipe at home.

How to make methi matar malai without cream ?

This methi matar malai recipe doesn’t require any additional cream, since it will get its desired rich creamy texture from cashews. You can reduce the quantity of cashews in the recipe and add cream/fresh curd for a creamy texture. So our version is a vegan methi matar malai recipe, but if you wish you can add little cream/curd for the extra creamy texture.

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Can we use kasuri methi instead of fresh methi leaves ?

Preferably use fresh methi leaves. But if its not available, then you can use kasuri methi. Before adding it to the sabzi, soak it in warm water for 10-15 minutes. Doing this will make the leaves soft and increase its flavour. Drain excess water and add it to the gravy.

How to make methi malai matar without onion and garlic ?

To make a no onion no garlic version, just skip adding onions to this curry and use jain kitchen king masala. You can even use garam masala. This way you can make a delicious Jain-style methi malai matar.

Step By Step Recipe

For blanching peas

In a big vessel/pan, bring water to boil and add salt. When water boils, add the peas. Make sure the pan/vessel is big enough for the peas to move and get cooked. If the vessel is not big, then do this process in 2 batches. This process is called Blanching. Blanch the peas till they float on to the top, this will take about 1 1/2 to 2 minutes.

Drain all the water. Keep aside.

If you want to store and preserve fresh green peas, you can check our detailed article on How to preserve and store green peas

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For cooking methi leaves

Heat oil in a pan and add ½ cup methi leaves. Saute on a medium flame for 2-3 minutes or till all the moisture absorbs and leaves shrink completely. Keep aside.

If you want to store and preserve methi leaves, you can check our detailed article on How to preserve and store methi (fenugreek) leaves

For the masala paste

Heat oil in a pan and add chopped onions and soaked cashews. Saute for 3-4 minutes on medium flame.

Then add tomatoes and mix. Cover and cook for 8-10 minutes till tomatoes become soft.

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Remove from flame and let this mixture cool down.

Once cooled, take this in a mixer/blender jar and blend to a fine paste.

Preparing methi matar malai

Heat 1 tablespoon oil in a pan. Add dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing, clove, cinnamon stick, cardamom and prepared puree. Mix well.

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Cook on a medium flame for 8-10 minutes or till moisture is absorbed.

Add all the spice powders one by one – coriander powder, cumin powder, kitchen king masala and salt. Mix and saute for 3-4 minutes till oil separates from the gravy.

Now add blanched peas and sauteed methi leaves. Mix.

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Now if you prefer sabji with little gravy, then add ¼ cup water. You can later add more water to adjust consistency you require. If you want a dry sabji, do not add water.

Mix well, cover and cook for 5 mins.

Remove from flame and garnish with finely chopped coriander leaves.

Serve this methi matar malai sabzi with pooris, parathas, kulcha or chapatis.

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Serving Suggestions

You can serve Methi Matar Malai with any Roti/Paratha and Rice dish.

For a complete meal, along with paratha and rice, team it with any Dal like Dal Makhni or Dal Palak and Accompaniment / Raita like Mixed Fruit Raita or Masala Dahi.

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