🍃 Creamy Methi Matar Malai
If you think Methi Matar Malai only tastes good at restaurants and dhabas, this creamy, smooth, perfectly balanced recipe will change your mind forever—even dhaba owners will ask for it! Pairs perfectly with naan or roti.
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Servings:
4
people
🥘 Ingredients
For Methi Preparation
- 200-250 grams fresh methi (fenugreek) leaves (remove hard stems, use soft leaves only)
- Salt (for removing bitterness)
- Water (for washing)
For the Gravy
- 1 cup fresh or frozen peas
- 4 medium onions (roughly chopped)
- 15-20 cashews (soaked in warm water for 20 mins)
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2-3 green chilies, finely chopped
- 2 tablespoons butter or ghee
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup fresh cream
- Pinch of sugar
- Salt to taste
- Fresh coriander for garnish
👨🍳 Instructions
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Prepare the Methi: Remove hard stems from methi and chop the soft leaves. Add 1 tsp salt and massage vigorously for 2-3 minutes—this is crucial for removing bitterness. Wash thoroughly under running water 2-3 times and squeeze out excess water. Set aside.
-
Make Onion-Cashew Paste: Heat 1 tablespoon oil or ghee in a pan. Add cumin seeds and let them splutter. Add soaked cashews, chopped onions, green chilies, half the ginger, and half the garlic. Sauté on medium heat until onions turn golden brown (8-10 minutes). Let cool completely, then blend into a silky smooth paste with 1/4 cup water.
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Cook the Base: In the same pan, heat 2 tablespoons butter or ghee. Add remaining ginger and garlic, sauté for 30 seconds until fragrant. Add the prepared methi leaves and cook for 2-3 minutes, stirring continuously. Add turmeric, coriander powder, and salt. Cook for 1 minute until the raw smell disappears.
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Build the Gravy: Add the onion-cashew paste to the methi mixture. Stir well and cook on medium-low heat for 5-7 minutes, stirring occasionally until you see oil separating from the sides. This step develops deep flavors—don’t rush it!
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Finish & Serve: Add green peas and mix well. Pour in fresh cream, add a pinch of sugar, and sprinkle garam masala. Add 1/4 cup water if the gravy is too thick. Simmer on low flame for 8-10 minutes until peas are cooked and the gravy is thick and creamy. Garnish with fresh cream swirl and coriander leaves. Serve hot with butter naan, roti, or jeera rice!
💡 Chef’s Secret Tips
- Remove Bitterness: The salt massage technique is non-negotiable! This removes 90% of methi’s bitterness while keeping its unique flavor intact.
- Less Turmeric: Use minimal turmeric (just 1/4 tsp) for color—too much overpowers the delicate methi flavor and makes the gravy bitter.
- Cashew Magic: Soaked cashews blended with onions create the signature creamy, velvety texture without excessive cream. This is the dhaba secret!
- Sugar Balance: A tiny pinch of sugar perfectly balances methi’s natural bitterness and enhances all the flavors—trust the process!
- Low Flame: Always simmer on low heat after adding cream to prevent curdling and ensure flavors meld beautifully.
- Oil Separation: Wait for oil to separate from the gravy before adding peas and cream—this indicates your spices are properly cooked.
- Fresh vs Frozen: Fresh methi is best, but if using kasuri methi (dried), reduce quantity to 3-4 tablespoons and skip the salt massage step.
📊 Nutrition Information (Per Serving)
Calories: 285 kcal | Protein: 8g | Carbohydrates: 22g | Fat: 19g | Fiber: 5g
