Healthy Methi Matar Malai Recipe | Fenugreek Leaves Peas Curry | No Cream
Enjoy a healthy, creamy North Indian Methi Matar Malai (No Cream) recipe made with fenugreek, peas, and yogurt. Perfectly spiced, delicious, and easy to make!
I absolutely love this North Indian-inspired recipe because it transforms humble fenugreek leaves (methi) and green peas (matar) into a vibrant, healthy, and comforting dish. The mild bitterness of methi pairs beautifully with the natural sweetness of peas, creating a balanced blend of flavors. The creamy texture comes from a velvety onion, almond, and poppy seed paste instead of traditional heavy cream—so you get all the richness without the extra calories!
Methi is especially popular during the cooler months when fresh fenugreek leaves are in season, but you can still prepare this recipe year-round using store-bought methi. The spiced gravy, flavored with garam masala, turmeric, and a hint of black pepper, gives every bite a warming, aromatic feel. I find that the slight tang from the hung curd (Greek yogurt) perfectly complements the earthy spices. Fenugreek also brings a host of health benefits like aiding digestion and supporting blood sugar management, making this dish as nutritious as it is delicious.
Serve this hearty recipe with soft Tawa Parathas, Homemade Butter Naan, or even steamed rice for a complete meal. If you’re feeling extra hungry, pair it with a simple raita or cucumber salad on the side. Trust me—once you taste the comforting flavors of this Methi Matar Malai (No Cream) recipe, it’ll quickly become a household favorite!
If you are looking for methi recipes here are some :
15 M
30 M
45 M
4 Servings
Ingredients
- 1 bunch Methi Leaves (Fenugreek Leaves) , finely chopped
- 2 tablespoons Ghee
- 1 cup Green peas (Matar) , steamed
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Tomato , pureed
- 1/2 cup Hung Curd (Greek Yogurt)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Sugar
- Salt , to taste Masala Paste Ingredients (grind to a smooth paste)
- 1 Onion , roughly chopped
- 2 Green Chillies , roughly chopped
- 1 inch Ginger , roughly chopped
- 4 cloves Garlic
- 6 Whole Almonds (Badam)
- 1 teaspoon Poppy seeds
How to make Healthy Methi Matar Malai Recipe | Fenugreek Leaves Peas Curry | No Cream
To begin making the Healthy Methi Mutter Malai (No Cream), get all the ingredients ready for easy cooking.
First step is to prepare the Masala Paste. Gather the onion, green chillies, ginger, garlic, almonds, and poppy seeds.
Place them in a blender or mixer jar with a splash of water to help it blend more smoothly.
Grind this mixture until you get a velvety, lump-free paste. This step is crucial because the paste is what gives this recipe its creamy consistency without using actual cream.
Next step is to cook the Methi (Fenugreek) Leaves. Heat half a teaspoon of ghee in a heavy-bottomed pan on medium heat. Add the chopped methi leaves and a pinch of salt.
Sauté for about 2 to 3 minutes, or until the leaves wilt and become soft. Be careful not to overcook the methi, as it can lose its bright color and many of its nutrients.
Transfer the sautéed leaves to a bowl and keep them aside. This step ensures your leaves remain fresh and retain their health benefits, which is one of the highlights of this recipe.
Next, sauté the Masala Paste. In the same pan, add the remaining ghee. Carefully spoon in the freshly ground masala paste and sauté on medium heat.
Stir continuously for about 4 to 5 minutes, or until the raw smell of onions dissipates. This step is vital to develop depth of flavor in the recipe.
Once the masala paste looks slightly cooked (it may start to release oil from the sides), add the cumin seeds, turmeric powder, garam masala powder, and black pepper powder.
Stir for a minute to let the spices bloom and release their aromas. Next, Stir in the pureed tomato and continue cooking for another 2 minutes.
Lower the heat slightly and stir in the hung curd. Combine gently to avoid curdling.
Adding curd instead of cream is what makes this recipe a healthier choice, yet it still maintains a luxurious taste and texture.
Add back the sautéed methi leaves and gently fold in the steamed green peas.
Include the sugar, which helps balance any remaining bitterness from the methi.
If the gravy seems too thick, add a few tablespoons of water for a smoother consistency, keeping in mind that this recipe should still remain fairly creamy.
Reduce the heat to low and let the gravy simmer for 3 to 4 minutes.
Taste test and adjust the salt, spices, or sugar as needed. The key is to create a harmonious balance of flavors in this recipe. Once you’re satisfied with the consistency and flavor, turn off the heat and transfer to a serving bowl.
Serve this Healthy Methi Matar Malai (No Cream) recipe hot alongside Tawa Paratha, roti, or steamed rice. Add a simple side salad or raita to complete the meal.
