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How to Make Methi Matar Malai Curry Recipe Without Onion

Methi Matar Malai

Methi Matar Malai Recipe: With the starting of the winter season, the market has started getting fresh fenugreek; there are two kinds of fenugreek. The small leaves one and the big leaves one. The relatively small leaf fenugreek has more smell and flavor than the large leaf fenugreek.

Apart from another curry from fenugreek leaves, you can make Methi Paratha Recipe, Methi Poori Recipe, Methi Pulao, but the awesome taste of Methi Matar Malai Curry, you can know when you taste it. Let’s make Methi Matar Malai Curry today.


For Methi Matar Malai:

  • 250 gram fenugreek leaves, finely chopped
  • ½ cup green peas
  • ½ cup cream
  • 2 tablespoon ghee or oil
  • ½ teaspoon cumin seeds or powder
  • 1 teaspoon coriander powder
  • 3 medium tomatoes
  • 1 inch ginger
  • 1-2 green chilly
  • 12-13 cashew
  • ½ teaspoon sugar
  • ¾ teaspoon salt or as required
  • ¼ teaspoon red chilly powder
  • 1 teaspoon coriander powder
  • A pinch of heeng
  • Whole spices –cinnamon ½ inch, 6-7 black pepper, 2 black cardamom, and cloves.

Method:  How to Make Methi Matar Malai Curry Recipe

  1. Break the leaf with fenugreek and wash it with clean water twice, slant it in the plate so that the water from the fenugreek leaves out. Cut the washed leaves finely.
  2. Take green peas and wash them.
  3. Wash tomatoes and cut them, chop the green chillies, peel ginger, wash, cut and grind them all together with cashew nuts.
  4. Peel the cardamom prepares all the whole spices by crushing it.
  5. Put a half cup of water in a bowl, add the fenugreek leaves and peas and boil it on the gas flame, cook for 5 minutes on a slow flame or until the peas are soft, after boiling.
  6. Heat oil in a pan, add asafoetida and cumin seeds, add coriander powder and ground spices, add red chilli powder, and add tomato paste, fry until it becomes granulated, add the cream and fry for 2-3 minutes, add garam masala and mix it.
  7. Mix boiled fenugreek and peas, add salt and sugar. Put the water according to the vegetables as you want to keep it thick or thin, cook till a boil, Methi Matar Malai Curry is ready.
  8. Take out the curry in a bowl, serve hot methi matar malai curry with naan, chapati, parantha or rice, and eat it.
  9. Enough for 4 servings.
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Methi Matar Malai Curry Without Onion
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