Methi malai matar is a rich, creamy North Indian sabzi made with fresh fenugreek leaves, green peas, and a mild malai-based gravy.
This recipe has the perfect balance of slight bitterness from methi, natural sweetness from matar, and creaminess from malai.
It tastes rich but still feels comforting when made at home.
This dhaba style methi malai matar is perfect for special lunches, weekend dinners, or whenever you want to make something that feels restaurant-style or dhaba-style but is cooked fresh and hygienically in your own kitchen. (step-by-step-recipe)
About Methi Malai Matar Recipe:
Methi malai matar is a classic North Indian curry that combines fresh methi leaves and green peas in a creamy, mildly spiced gravy.
The bitterness of methi is balanced beautifully with malai.
This dish is popular in dhabas and restaurants, but when made at home, it tastes even better. It pairs perfectly with tandoori roti, naan, or plain roti.
This recipe is simple, flavorful, and ideal for both everyday meals and special occasions.
This was the first time I tried making methi malai matar at home.
I had heard a lot about this recipe, so I finally decided to try it myself.
Just one spoon was enough to know how good it was.
The taste was creamy, slightly spicy, and full of flavour. Everyone said it tasted even better than dhaba-style food.
Since it was homemade, it felt fresher, cleaner, and perfectly balanced in taste. No one could believe it was cooked at home.
The best part was that my daughter loved it too, which made this recipe even more special for me.
Everyone was impressed and kept asking me to make it again and again.
Since then, this methi malai matar has become a regular recipe in my kitchen.
Serving Suggestion:
Methi malai matar tastes best when served hot with:
- Tandoori roti
- Butter naan
- Plain roti or phulka
- Jeera rice or plain rice
- Ghee rice or any pulav
- A simple onion salad and lemon wedges make a perfect side.
Storage Suggestion:
- Store leftover methi malai matar in an airtight container
- Keep it refrigerated
- Stays fresh for up to 2 days
- Reheat gently on low heat, adding a little milk if needed
Pro Tips to Make Perfect Methi Malai Sabzi:
Always wash methi leaves well and chop them
Use fresh malai or fresh cream for best flavour
Do not overcook methi, or the colour and taste will change
Why You Should Make This Recipe:
- Tastes better than restaurant or dhaba food
- Made with fresh, hygienic ingredients at home
- Perfect balance of creamy, spicy, and mild flavours
- Family-friendly recipe, even kids enjoy it
- Pairs well with any kind of roti and rice
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Basic Ingredients Used To Make This Recipe:
Fresh Methi (Fenugreek Leaves): Methi is the star ingredient of this recipe. It adds a slightly bitter taste that gives methi malai matar its unique flavour. When cooked slowly with spices and cream, the bitterness balances beautifully and makes the dish rich and flavourful.
Green Peas (Matar): Green peas add natural sweetness and texture to the gravy. They help balance the bitterness of methi and give a pleasant bite in every spoonful.
Fresh Cream (Malai): Fresh malai is what makes this sabzi creamy and mouthwatering. It softens the strong flavours of methi and spices, giving the dish its signature smooth and rich taste. Adding cream at the end keeps the gravy silky. I have used malai collected from milk. You can use store bought fresh cream also.
Onions: Onions form the base of the gravy. When cooked until golden brown, they add depth, slight sweetness, and thickness to the masala, making the curry well balanced.
Tomato Puree: Tomatoes add mild tanginess and help bind the gravy. They also give body and colour to the dish without overpowering the creaminess.
Ghee: Ghee enhances the aroma and gives a dhaba-style richness to the recipe. It adds warmth and depth that oil alone cannot provide.
Whole Spices (Cumin, Cinnamon, Bay Leaf, Green Cardamom): These spices release flavour slowly in hot ghee and give the curry a subtle, aromatic base typical of North Indian cooking.
Ginger Garlic Paste and Green Chillies: Ginger garlic paste adds warmth and depth, while green chillies bring mild heat. Together, they build flavour without making the dish too spicy.
Dry Spices (Coriander, Cumin, Red Chilli, Turmeric, Hing): These spices give the gravy its colour, warmth, and balance. Kashmiri red chilli adds colour without too much heat, while hing helps digestion and enhances overall taste.
Kasuri Methi and Garam Masala: Kasuri methi brings a nice aroma, and garam masala gives warmth and richness to the finished dish.
Lemon Juice: A little lemon juice at the end brightens the flavours and balances the richness of the cream.
How to Make Methi Malai Matar Recipe:
Let us learn how to make Methi Malai Sabzi Recipe with my easy to follow step by step method.
You can download the below recipe card for easy reference.
Methi Malai Matar
Ingredients
- 2-3 tbsp Ghee
- 1 tsp Cumin
- 1 inch Cinnamon
- 1-2 Bay leaf
- 2-3 pods Green cardamom
- 3-4 Onions medium sized (chopped)
- 1 tbsp Ginger garlic paste
- 1-2 Green chillies chopped
Powdered spices:
- 1/2 tsp Hing
- 1/2 tsp Turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Spicy red chilli
- 1 tbsp Coriander Powder
- 1 tsp Cumin powder
Others:
- 3-4 Tomato puree
- 1.5 cups Green peas
- 3 cups Fresh methi loosely packed, chopped
- 1 tsp Kasuri methi
- 1 tsp Garam masala
- 1/2 tsp Lemon juice
- 3/4 cup Fresh cream milk cream
- Salt to taste
Instructions
- Heat kadai on high heat, add ghee into it and let it melt.
- Now add cumin, cinnamon, bay leaf, green cardamom and onions, stir and cook on medium high flame until the onions turn golden brown.
- Then add ginger garlic paste and green chillies, stir and cook for 2-3 minutes on medium heat.
- Once the ginger garlic paste is cooked well, add all the powdered spices, stir and add little water to prevent the spices from burning, increase the flame to medium high and cook the masala well.
- When the ghee starts separating add the tomato puree and salt to taste, stir and cook on medium flame for about 2-3 minutes.
- Then cover the kadai with a lid and cook for 15-20 minutes.
- Keep stirring at regular intervals until the ghee separates, add hot water if mixture getting dry.
- Once the ghee separates, add the green peas, stir well and cook on medium heat.
- Add hot water to adjust the consistency, cover and cook for 3-4 minutes.
- Remove the lid and add fresh methi, keep stirring and cook for 10-12 minutes on medium low flame.
- Further add kasuri methi, garam masala and lemon juice. Stir well and turn off the flame and add the fresh cream, mix well (do not cook after this, to avoid the cream from splitting).
- Now add some fresh chopped coriander leaves.
- So the methi malai matar is ready to serve.
- Serve hot with tandoori rotis, naan or ghee rice.
Nutrition
Frequently Asked Questions About this Recipe:
Can I reduce the bitterness of methi?
Yes. Sprinkle little salt on chopped methi, rest for 10 minutes, and squeeze lightly before using.
Can I skip cream in this recipe?
You can reduce it, but cream is important for authentic methi malai matar taste.
Is methi malai matar spicy?
No, it is mildly spiced and creamy. You can adjust chilli as per taste.
Can I make this recipe vegan?
Yes. Replace cream and milk with cashew paste and plant-based milk.
Which roti goes best with this sabzi?
Tandoori roti and naan taste best with this recipe.
My Recommended Product:
For making gravies like methi malai matar, I always recommend using a heavy-bottom kadai.
A good kadai helps cook the masala evenly and prevents it from sticking or burning. It also allows the ghee to release properly, which is important for getting that dhaba-style flavour.
A wide kadai is especially useful for this recipe because it gives enough space to cook methi without overcrowding and helps maintain the creamy texture of the gravy.
I personally prefer a sturdy, easy-to-clean kadai that works well on regular gas stoves and retains heat evenly.
You can find the kadai I use and recommend here.
You can check the kadai I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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