Methi Matar Malai (Nut-Free)

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
Rate the Recipe:
Fenugreek leaves and green peas in a subtly flavored cream-based gravy. Try out this nut-free version of the immensely popular Methi Matar Malai that is easy to make and just as delicious.


  • 2 cups chopped fenugreek leaves (methi)
  • 3 tbsp oil
  • 1 medium onion chopped
  • 2-3 green chillies chopped
  • 2 tbsp ginger garlic paste
  • 1/2 cup curd
  • 2 tsp cornflour
  • 1 tsp cumin seeds (jeera)
  • 1 cup boiled green peas
  • 1/2 cup cream
  • Salt to taste
  • 1/2 tsp garam masala powder
  • Coriander leaves for garnishing


  • To begin, clean, chop, and wash the fenugreek leaves (methi). Keep aside.
  • Heat a tbsp of oil in a pan. Add in the chopped onions and saute.
  • Once they begin to change color, add in chopped green chillies and ginger garlic paste. Cook for a minute. Do not brown. Remove and keep aside.
  • Allow it to cool. Add in the curd and blend into a smooth paste.
  • Add cornflour and mix well. My kitchen is a nut-free kitchen. Since we are not using cashew paste, this will ensure that the gravy does not curdle.
  • Heat 2 tbsp of oil in a pan. Add cumin seeds (jeera) and allow them to crackle. Add in the chopped methi leaves and saute for 3-4 minutes.
  • Add in the blended masala and mix well.
  • Next, add pre-boiled peas along with salt to taste. Mix. Saute for a few minutes until the oil begins to appear on the sides.
  • Finally, add cream and garam masala powder. Keeping the flame on low, cook some more. Make sure you don’t boil the gravy after adding the cream or it might curdle.
  • Check the salt and add more if required.
  • The Methi Matar Malai is ready to serve. Garnish with chopped coriander leaves and garam masala powder.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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Methi Matar Malai (Nut-Free)