Methi Matar Malai without onion and garlic.

Methi Matar Malai with no onion and garlic is a creamy and delectable curry cooked with fenugreek greens, green peas, cashew paste, and cream along with tomato paste and some aromatic spices. This slightly sweet, velvety, smooth-textured gravy simply melts into the mouth. This no-onion, no-garlic curry has a delicate flavor profile that will appeal to both adults and children. For your next get-together or special event, try this rich creamy curry and impress your guests with its delights.

This Methi Matar Malai is a vegetarian adaptation of the renowned Methi Matar Malai, which can be found on almost every Indian restaurant menu. But the specialty of this curry is that it could be made beautifully without using any onions or any garlic. Women during their fastings over the rituals can also enjoy this delicious curry with any sort of Indian bread, naans, fried rice, or even steamed basmati rice.

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Ingredients required to prepare Methi Matar Malai with No onions and garlics are

• Methi leaves i.e fenugreek leaves (fresh fenugreek leaves) thoroughly washed under running water and chopped 2 cups
• Green frozen peas 2 cups
• Cashew paste 2/3 cup
• Tomatoes 🍅 3 medium-sized (paste form)
• Ginger paste 1 teaspoon
• Cream (half n half) 1/2 cup
• Cumin seeds whole 1 teaspoon
• Bay leaves 2
• 2 Black cardamom seeds crushed
• 3 green cardamom seeds crushed
• Green chili 1 finely chopped
• Oil 1 teaspoon
• Ghee clarified butter total used is 2 tablespoons
• Red chili powder 1 teaspoon
• Garam masala powder 1 and 1/2 teaspoons
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Salt as per taste
• Sugar 1 tablespoon
• Water used In total 1 and 1/2 cups or as required to adjust the consistency of the gravy

Points to remember ~

1. If using thick cream then you néed to adjust the consistency by adding little extra water to It.
2. If the peas that you are using are harder In texture then cook these In some boiling water for about 5 to 10 minutes and then use them in the gravy.

More about Methi Matar Malai

Methi Matar Malai, also known as Methi Mutter Malai, is a rich North Indian stew cooked mainly with fenugreek leaves, green peas, and cream.

This recipe is smooth, creamy, and rich, and it’s a hit for both youngsters and adults. Today, try creating this delicious curry recipe; you’ll enjoy it.

This dish is for you if you’re looking for a cooking victory. The combination of methi (fenugreek leaves), matar (green peas), and malai (cream) is unbeatable. This recipe is so delicious that it will even outperform matar methi malai from a restaurant! This methi mutter malai recipe takes about 40-45 minutes to prepare. As a result, it’s the ideal comfort food dinner that goes well with any sort of bread or rice or even biryanis.

This moderate version is also suitable for children, especially if you wish to introduce them to fenugreek. There isn’t a trace of bitterness! Because of the cream, onions, and cashews, this delicious curry is on the sweeter side.

Both the leaves and seeds of fenugreek have numerous health benefits. As a result, make certain to incorporate them into your plans.

As with most Indian curries, methi mutter malai goes well with Indian flatbreads like Roti, Naan,  Paratha, Chapati, or Tandoori Rotis, It also goes well with plain boiled basmati rice or any biryanis or fried rice.

Important Notes ~

Refrigerate around 14 cups of clotted cream or malai if using fresh handmade cream or malai. Then whip it until it’s smooth and silky. Warm malai or clotted cream should not be added straight from the milk, since this will result in a grainy texture. I used packaged light cream, but fresh malai would work just as well. If you’re using packaged cream, there’s no need to whip or beat it.

If the fenugreek leaves are excessively bitter, cut them up and place them in a basin. Add a pinch of salt and stir thoroughly. Allow 15 minutes to pass. Then, in your palms, squeeze the fenugreek leaves. This method eliminates the bitter fluids.

If using whipped cream or heavy cream, use 1/4 cup of each.

Green Peas: You can use fresh or frozen green peas in this recipe. In case you see the peas are harder than before adding the green peas to the curry, make sure you boil or steam them.

Short Summary for the recipe

Cut or chop the leaves. I also like to use soft and tender stems sometimes. You may use if you like or just use the leaves.
Next, Wash, and clean the fresh fenugreek leaves nicely under warm running water or blanch the leaves before cooking
Heat some vegetable oil along with some ghee into a pan. Once the oil is heated add some cumin seeds, 2 bay leaves, and give it a quick stir.
Immediately add ginger paste and stir by keeping the flame low. Saute the ginger quickly. Then add tomato paste to it. This tomato past I have prepared using 3 medium tomatoes and grind these.
Note: Once you add the ginger paste you will see that it starts to splutter into the oil as it contains water in it. So if you are not comfortable with this step you may add ginger paste later on into the recipe. Maybe after adding the tomatoes or the peas.
Now add red chili powder and garam masala powder. Also, add some cumin powder, coriander powder, and some salt. Mix, stir and cook the tomatoes for a few minutes.
Next, add the leaves. Stir and cook the leaves for about a minute or two then add the green peas. Mix and add a cup of water along with the peas.
Add green chili finely chopped. Sprinkle some salt
Some crushed cardamom seeds (black and green cardamoms used)
Mix well cover and cook for 5 minutes
Open and check and give it a stir then add 2/3 cup of cashew paste into it. The amount of cashew paste i am using is a little extra because since I have not used onion in this recipe this will make the gravy thicker in consistency and also makes the gravy sweet and tasty.
Along with the cashew paste also add 1 tablespoon of ghee and mix well. At this point also add a little water to adjust the consistency of the curry. Sprinkle some salt, cover, and cook for 5 minutes.
Uncover and check if the peas are cooked well or not.
Now finally add some fresh cream to it and mix. Cover and cook for about a minute or so on low flame and it’s done.
Enjoy this gravy with roti, naan, paratha, or rice. It’s simply delicious.

Step by step directions along with the images shown below to prepare methi matar malai with no onions and garlic.

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Cut or chop the leaves. I also like to use soft and tender stems sometimes. You may use it if you like or just use the leaves.

Next, Wash, and clean the fresh fenugreek leaves nicely under warm running water or blanch the leaves before cooking

Heat some vegetable oil along with some ghee into a pan. Once the oil is heated add some cumin seeds, 2 bay leaves, and give it a quick stir.

Immediately add ginger paste and stir by keeping the flame low. Saute the ginger quickly.

Note: Once you add the ginger paste you will see that it starts to splutter into the oil as it contains water in it. So if you are not comfortable with this step you may add ginger paste later on into the recipe. Maybe after adding the tomatoes or the peas.

Then add tomato paste to it. This tomato pasty I have prepared using 3 medium tomatoes and grind these.

Now add red chili powder and garam masala powder. Also, add some cumin powder, coriander powder, and some salt. Mix, stir and cook the tomatoes for a few minutes.

Next, add the leaves. Stir and cook the leaves for about a minute or two then add the green peas.

Mix and add a cup of water along with the peas.

Add green chili finely chopped. Sprinkle some salt.

Some crushed cardamom seeds (black and green cardamoms used)

Mix well cover and cook for 5 minutes

Open and check and give it a stir then add 2/3 cup of cashew paste into it. The amount of cashew paste I am using is a little extra because since I have not used onion in this recipe this will make the gravy thicker in consistency and also makes the gravy sweet and tasty.

Along with the cashew paste also add 1 tablespoon of ghee and mix well. At this point also add a little water to adjust the consistency of the curry. Sprinkle some salt, cover, and cook for 5 minutes.

Along with the cashew paste also add 1 tablespoon of ghee and mix well. At this point also add a little water to adjust the consistency of the curry. Sprinkle some salt, cover, and cook for 5 minutes.

Uncover and check if the peas are cooked well or not.

Now finally add some fresh cream to it and mix. I have used half n half cream (which is not too thick) but in case you are using any other cream or malai make sure to add water accordingly to adjust the consistency of the gravy. Cover and cook for about a minute or so on low flame and it’s done.

Enjoy this gravy with roti, naan, paratha or rice. Its simply delicious.

The following are the main key ingredients in the Methi Matar Malai without onions and garlic recipe:

1. Cashews, and cream provide the creamy basis of this curry when prepared together.
2. Methi (fenugreek leaves) has the strongest flavor of all the ingredients and sets the tone for the rest of the dish.
3. This dish’s thick, creamy flavor comes from the malai (cream).
4. Matar (green peas) — gives the curry more protein and texture.
5. Cashews – are a great way to boost the total protein content of this vegetarian gravy.
6. You may also add pieces of paneer to add more protien into the gravy.

Print recipe below ~

Nutrition ~

Calorie breakdown ~

Below is the list of ingredients used to calculate the approx Nutritive value of the recipe “Methi Matar Malai” with no onions and garlic.