Methi Matar Malai

SpicySpicy Served HotServed Hot
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Methi matar malai, is a rich and creamy gravy prepared with methi leaves / fenugreek leaves, green peas, fresh cream or malai, and freshly ground spice powder. It is usually served with hot roti, naan and with pulao.


Servings: 4 Preparation time:
  • For onion cashew paste:
  • Onions, Raw, Onion 2 Onion ( or use 1 big onion)
  • Ginger Root, Raw, Fresh Ginger 1 Ginger
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 Green chilies (or add as needed)
  • Cashew Nuts Raw, Kaju, Cashewnuts 5 Cashew nuts
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 2 Garlic (add while grinding)
  • For spice powder:
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 2 Cardamom( Elachi)
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1 Cinnamon
  • Cloves, Ground, Clove, Lavang 2 Clove
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers 10 Peppercorns
  • For gravy:
  • Methi Leaves, Fenugreek Leaves 1( bunch) Methi leaves( Fenugreek leaves / Vendhaya keerai)
  • Peas, Green, Raw, 1/2 cup – Green peas ( frozen or fresh)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 Tomato (puree it)
  • Milk, Producer, Warm, hot 1/2 cup Milk
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/4 tsp Turmeric powder
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2 tsp Red chili powder (or add as needed)
  • Whipped Cream, Fresh Cream 3 tbsp (Fresh/ / Malai) cream
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 1/4 tsp Kasuri methi
  • Granulated Sugar, White (Few pinches) Sugar
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Seasonings:
  • Canola Oil, Vegetable Oil, Cooking (1 to) 2 tsp – Oil
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1/2 tsp – Cumin seeds( jeera)

Instructions (Preparation Steps):

  • Making onion cashew paste:
  • Heat 1/4 cup of water in a pan, add chopped onion, green chillies, ginger and cashew nuts, let it cook for 5 minutes or until well cooked. Switch off the stove and allow it to cool completely.
  • Once cooled, transfer onion mixture to a blender and add garlic, blend them to a fine paste. Keep it aside.
  • Making of spice powder:
  • Take a dry grinder or mixie, add cardamom, cinnamon, clove and peppercorns, grind them to a fine powder. Set it aside.
  • Methi matar malai process 1
  • Making of gravy:
  • Heat a pan with a cup of water and along with little sugar, bring it to boil and add washed methi leaves, allow them to cook for 3 to 4 minutes. Switch off the stove and squeeze the water completely. Keep methi leaves aside.
  • Heat oil in a pan, season it with cumin seeds, followed by onion cashew paste, mix well thoroughly. Cover with a lid and cook for a minute.
  • Now add pureed tomato and mix well. Cover with a lid and cook for a minute. Add methi leaves and green peas, saute for a minute.
  • Add turmeric powder, red chilli powder and freshly made masala powder, saute until raw smell goes.
  • Add milk and along with little water for gravy, cook for 5 to 6 minutes. Finally add cream, kasuri methi, required salt and a pinch of sugar, mix well and cook for a minute. Switch off the stove and serve with roti or pulao.
  • Methi matar malai process 2
  • Methi matar malai
  • Notes:
  • You may increase or decrease the quantity of red chilli powder and green chillies as per your spice level.
  • I have used frozen green peas which takes less time to cook. If you are using fresh green peas, either directly add it to the curry or blanch it before adding.

Cook's Tip:
You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.


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