There’s something magical about North Indian cuisine — its aroma, the richness of its gravies, and the comforting blend of spices and cream. Among its many flavorful dishes, methi matar malai holds a special place. This dish perfectly balances the slight bitterness of fenugreek (methi), the sweetness of green peas (matar), and the richness of cream (malai), creating a delightful harmony of taste and texture.
At Shalimar Restaurant in Phuket, we bring this traditional Indian delicacy to life with authenticity and care. Whether you’re an Indian food lover or a curious traveler exploring Indian cuisine, our methi matar recipe promises a warm, luxurious experience in every bite.
What Is Methi Malai?
Methi matar malai is a classic North Indian curry that beautifully combines three simple ingredients — fenugreek leaves, green peas, and cream. The dish is mildly spiced, creamy, and aromatic, making it perfect for anyone who enjoys rich yet balanced flavors.
It’s often enjoyed with Indian bread like naan, roti, or paratha, but also pairs beautifully with jeera rice or basmati rice. The key charm of this dish lies in its smooth texture and the subtle bitterness of methi that’s softened by the sweetness of peas and the richness of malai.
At Shalimar Phuket, our chefs follow the traditional methi matar recipe, using fresh methi leaves and locally sourced ingredients to ensure every serving is fresh, fragrant, and flavorful.
The Origin of Methi Matar
The roots of methi malai matar trace back to North Indian royal kitchens, especially from Punjab. The dish represents the Mughlai influence on Indian cuisine — where the use of cream, cashews, and aromatic spices created dishes fit for kings.
Over time, methi matar malai became a household favorite, especially during winters when fresh fenugreek and peas are in season. Today, it’s a beloved vegetarian dish across India — and thanks to Shalimar, you can now enjoy it in the heart of Phuket, surrounded by the island’s tropical charm.
Ingredients for Recipe
To create the perfect methi matar, you need a few key ingredients:
- 2 cups fresh fenugreek (methi) leaves, finely chopped
- 1 cup green peas (matar), boiled
- 1 medium onion, finely chopped
- 1 green chili, slit
- 1 tsp ginger-garlic paste
- 2 tbsp ghee or oil
- ½ cup fresh cream (malai)
- ½ cup milk
- 1 tbsp cashew paste (blended with water)
- 1 tsp cumin seeds
- Salt to taste
- ½ tsp garam masala
- A pinch of sugar (optional)
This ingredient list captures the essence of home-cooked Indian food — wholesome, aromatic, and rich in flavor.
How to Make Methi Matar Malai
Step 1: Prepare the Fenugreek
Start by washing the methi leaves thoroughly and chopping them finely. If you want to reduce their bitterness, sprinkle some salt on the leaves and let them rest for 10 minutes. Squeeze out the water before cooking.
Step 2: Make the Curry Base
In a pan, heat ghee or oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden. Stir in ginger-garlic paste and cook until the raw aroma disappears.
Step 3: Add Cashew Paste and Spices
Now, mix in the cashew paste, salt, and a pinch of sugar. Cook for a couple of minutes until the mixture thickens slightly. This gives your methi matar malai recipe its signature creamy base.
Step 4: Add Methi and Peas
Add the chopped methi leaves and sauté for 2–3 minutes. Then add boiled peas and stir well so that they’re coated with the rich mixture.
Step 5: Finish with Malai and Milk
Reduce the heat and slowly pour in cream and milk. Mix well, and let it simmer until the curry thickens to your desired consistency. Sprinkle garam masala before turning off the heat.
Your methi matar is ready — creamy, fragrant, and perfectly balanced in flavor.
Pairing Ideas
- Breads: Butter naan, garlic naan, or whole wheat roti.
- Rice: Jeera rice or steamed basmati rice.
- Sides: A light salad or pickled onions balance the richness perfectly.
Whether you’re dining in or taking away, our methi matar malai recipe is the perfect comfort food that brings warmth and joy to your table.
Health Benefits of Methi Matar Malai
Beyond its taste, this dish offers several nutritional benefits:
- Fenugreek leaves (methi) are rich in fiber and known to help with digestion and blood sugar control.
- Green peas (matar) provide protein, vitamins, and antioxidants.
- Cream (malai) adds healthy fats and gives the dish its signature luxurious texture.
It’s a wholesome vegetarian curry that’s both indulgent and nourishing.
FAQs About Methi Matar Malai
1. How to cook methi matar malai?
Follow a simple method — sauté onions, ginger-garlic, and cashew paste, then add methi, peas, and cream. Let it simmer until thick and creamy.
2. How to make malai methi matar?
Malai methi matar is just another name for methi matar. It’s made by combining fresh fenugreek, green peas, and cream into a mildly spiced gravy.
3. How to make methi malai matar?
Cook chopped methi and boiled peas in a base of onions, cashews, and cream. Adjust milk and seasoning for consistency and taste.