Creamy Peas (Matar) with Fenugreek, Paneer & Malai
Creamy Peas (Matar) with Fenugreek, Paneer & Malai is a medium Indian recipe that serves 4. 250 calories per serving.
Prep: 20 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $58.78 total, $14.69 per serving
Ingredients
- 2 Tbsp Vegetable Oil (neutral oil such as canola or sunflower)
- 1 Tbsp Desi Ghee (clarified butter for authentic flavor)
- 1 tsp Cumin Seeds (also called shahi jeera)
- 1 Tbsp Fresh Ginger (finely chopped)
- 0.5 tsp Mace Powder (Javitri)
- 1 tsp Cinnamon Powder
- 1 tsp Cardamom Powder (preferably green cardamom)
- 1 tsp Black Pepper (freshly ground)
- 0.5 tsp Nutmeg
- 1 cup Tomato Paste (store‑bought or homemade, thick consistency)
- 1 cup Fresh Fenugreek Leaves (Methi) (chopped fine)
- 1 cup Green Peas (boiled until just tender)
- to taste Salt (prefer sea salt for better flavor)
- 1 tsp Sugar (balances acidity, optional)
- 1 Green Chili (finely chopped, adjust to heat preference)
- 0.25 cup Mava (Khoya) (grated or crumbled)
- 100 g Paneer (cut into small cubes)
- 1 Tbsp Cashew Powder (dry roasted and ground)
- 2 Tbsp Fresh Cream (Amul or similar) (full‑fat for richness)
- 1.25 cup Water (hot, added gradually)
- 1 Tbsp Kashmiri Red Chili Powder (gives color, mild heat)
- a pinch Turmeric Powder
- 0.5 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 1.5 tsp Chaat Masala
- 1 tsp Chole Masala
- 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- 1 Tbsp Raisins (optional, for subtle sweetness)
- 1 handful Fresh Coriander Leaves (roughly chopped)
- 0.5 tsp Pav Bhaji Masala
- 0.5 tsp Sambhar Masala
- 1 Tbsp Maggi Hot & Sweet Tomato Ketchup (adds unique sweet‑spicy note)
Instructions
Prepare Ingredients
Boil the peas until just tender, drain and set aside. Chop fresh fenugreek leaves, mince ginger, crumble paneer, and gather all spices in small bowls.
Time: PT10M
Temper Oil and Ghee
Heat 2 Tbsp oil and 1 Tbsp ghee in the iron pan over medium‑high heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds, then add the chopped ginger and sauté until fragrant (about 30 seconds).
Time: PT2M
Temperature: Medium‑High
Add Whole Spices
Stir in 0.5 tsp mace powder, 1 tsp cinnamon, 1 tsp cardamom powder, 1 tsp black pepper, and 0.5 tsp nutmeg. Fry for 30 seconds, stirring constantly.
Time: PT1M
Temperature: Medium
Incorporate Tomato Paste
Add 1 cup tomato paste, mix well, and cook for 3 minutes until the oil begins to separate from the mixture.
Time: PT3M
Temperature: Medium
Add Peas, Fenugreek, and Basic Seasoning
Add the boiled peas, chopped fenugreek, 1 tsp salt, 1 tsp sugar, and the finely chopped green chili. Stir and cook on high flame for 5 minutes, allowing the vegetables to absorb the masala.
Time: PT5M
Temperature: High
Enrich with Dairy Elements
Stir in 0.25 cup grated mava, 100 g paneer cubes, 1 Tbsp cashew powder, and 2 Tbsp fresh cream. Cook for 4 minutes, letting the dairy melt into a smooth gravy.
Time: PT4M
Temperature: Medium
Gradual Water & Spice Integration
Add hot water (1¼ cup) a little at a time, stirring after each addition until absorbed. Then add 1 Tbsp Kashmiri red chili powder, a pinch of turmeric, 0.5 tsp coriander powder, 0.5 tsp cumin powder, 1½ tsp chaat masala, 1 tsp chole masala, ½ tsp pav bhaji masala, and ½ tsp sambhar masala. Mix well and cook for 5 minutes.
Time: PT5M
Temperature: Medium
Final Flavor Boost
Stir in 1 Tbsp crushed kasuri methi, 1 Tbsp raisins, a handful of chopped coriander, and 1 Tbsp Maggi hot‑sweet ketchup. If you like extra sweetness, add an additional tsp of sugar. Simmer on low flame for 10 minutes, allowing all flavors to meld.
Time: PT10M
Temperature: Low
Rest and Serve
Turn off the heat, let the curry rest for 5 minutes, then give it a final stir. Serve hot with roti, naan, or steamed rice.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Vegetable Oil: Sunflower oil, Canola oil
- Instead of Desi Ghee: Unsalted butter, Clarified butter
- Instead of Cumin Seeds: Ground cumin (use half the amount)
- Instead of Fresh Ginger: Ginger paste (1 tsp)
- Instead of Mace Powder (Javitri): Nutmeg (use a pinch)
- Instead of Cinnamon Powder: Cinnamon stick (1 small)
- Instead of Cardamom Powder: Ground cardamom (use 1 tsp)
- Instead of Black Pepper: White pepper (same amount)
- Instead of Nutmeg: Mace powder (same amount)
- Instead of Tomato Paste: Pureed tomatoes (use 1.5 cups)
- Instead of Fresh Fenugreek Leaves (Methi): Dried fenugreek leaves (kasuri methi) – 1 tsp
- Instead of Green Peas: Frozen peas (same amount)
- Instead of Salt: Table salt
- Instead of Sugar: Honey (½ tsp)
- Instead of Green Chili: Green chili paste (½ tsp)
- Instead of Mava (Khoya): Paneer (same amount)
- Instead of Paneer: Firm tofu (same amount)
- Instead of Cashew Powder: Almond powder
- Instead of Fresh Cream (Amul or similar): Heavy whipping cream
- Instead of Kashmiri Red Chili Powder: Paprika (1 Tbsp)
- Instead of Coriander Powder: Cilantro leaves (fresh)
- Instead of Chaat Masala: A pinch of black salt + cumin powder
- Instead of Chole Masala: Garam masala (½ tsp)
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves (double amount)
- Instead of Raisins: Golden raisins
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Pav Bhaji Masala: Garam masala (½ tsp)
- Instead of Sambhar Masala: Curry powder (½ tsp)
- Instead of Maggi Hot & Sweet Tomato Ketchup: Regular tomato ketchup + a pinch of sugar
Equipment Needed
- Iron Skillet or Heavy‑Bottomed Pan
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Grater (optional) (optional)
- Blender (optional for homemade tomato paste) (optional)
Critical Steps — Do Not Skip
- Tempering oil, ghee, and whole spices (Step 2‑3) – sets the flavor base.
- Gradual addition of hot water with spices (Step 7) – prevents a watery gravy.
- Adding dairy elements (mava, paneer, cream) after peas are cooked – ensures a smooth texture.
Chef Tips from the Video
- Use fresh fenugreek leaves for authentic bitterness; if unavailable, use only kasuri methi.
- Full‑fat cream and mava give the signature richness – low‑fat substitutes will change texture.
- A pinch of sugar balances the acidity of tomato paste; adjust to your taste.
Troubleshooting
Gravy is too thick.
Add a little more hot water, 1‑2 Tbsp at a time, and stir until desired consistency is reached.
Peas are mushy.
Do not over‑cook the peas; add them after the tomato paste and cook only 5 minutes on high flame.
Dish tastes bland.
Check salt level, add a pinch more chaat masala or a dash of extra Maggi ketchup for depth.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; the dish contains dairy.
Make-Ahead Tips
- Prepare the spice mix (all powdered spices) a day ahead and store in an airtight jar.
- Boil and freeze peas in portioned bags; they thaw quickly.
- Tomato paste can be made in bulk and kept refrigerated for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of Matar Malai in North Indian cuisine?
Matar Malai is a classic North Indian comfort dish that originated in Punjabi dhabas, where peas are cooked with generous amounts of cream, butter, and aromatic spices. It reflects the region’s love for rich, buttery gravies and is often served during winter months for its warming qualities.
What are the traditional regional variations of Matar Malai in Indian cuisine?
In Punjab, the dish is made with heavy cream and ghee, while in Gujarat a lighter version uses milk and a hint of mustard seeds. Some Maharashtrian homes add coconut milk for a subtle tropical twist, but the core ingredients—peas, fenugreek, and spices—remain consistent.
How is Matar Malai traditionally served in Punjabi households?
It is typically served hot with buttery naan, tandoori roti, or steamed basmati rice. A dollop of fresh cream on top and a sprinkle of kasuri methi are common finishing touches that enhance its aroma.
During which occasions is Matar Malai traditionally prepared in Indian culture?
Matar Malai is popular during winter festivals like Lohri and Makar Sankranti, as well as family gatherings and weekend meals. Its rich, comforting profile makes it a favorite for celebratory feasts.
What makes Matar Malai special or unique in North Indian cuisine?
The combination of sweet peas, slightly bitter fenugreek leaves, and a luxurious cream‑based gravy creates a balance of flavors rarely found together. The use of mava and cashew powder adds a velvety texture that distinguishes it from ordinary pea curries.
What are the most common mistakes to avoid when making Matar Malai at home?
Common errors include over‑cooking the peas, which makes them mushy, adding all the water at once, which dilutes the gravy, and using low‑fat dairy that results in a thin sauce. Follow the gradual water addition and keep the heat moderate when incorporating dairy.
Why does this Matar Malai recipe use both mava and fresh cream instead of just one dairy product?
Mava (khoya) provides a dense, buttery body, while fresh cream adds silkiness and a subtle tang. Together they create a layered richness that mimics the dhaba‑style gravy, which would be difficult to achieve with only one dairy component.
Can I make Matar Malai ahead of time and how should I store it?
Yes, you can prepare the curry up to 24 hours in advance. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat, adding a splash of water if the gravy thickens.
What texture and appearance should I look for when making Matar Malai?
The gravy should be glossy, thick yet pourable, with peas and fenugreek leaves evenly coated. The color is a deep orange‑red from the Kashmiri chili, and tiny flecks of cashew powder and crushed kasuri methi should be visible.
How do I know when Matar Malai is done cooking?
The dish is ready when the peas are tender, the cream and mava have fully melted into a smooth sauce, and the oil begins to separate slightly from the gravy after the final simmer. A quick taste should reveal balanced sweet, spicy, and buttery notes.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on Indian home‑cooking tutorials, especially restaurant‑style vegetarian dishes, and often shares tips for recreating dhaba flavors in a home kitchen.
How does the YouTube channel Unknown's approach to Indian cooking differ from other Indian cooking channels?
Channel Unknown emphasizes using readily available pantry staples and shortcuts like pre‑made tomato paste while still preserving authentic spice balances. The host also highlights cost‑effective ingredient swaps and detailed timing cues, which set it apart from more elaborate, high‑production Indian cooking channels.
Last updated: August 24, 2026
