Methi Matar Malai


This mildly spiced thick gravy is a tasty combination of fresh fenugreek leaves (methi) & fresh green peas, enriched with fresh cream(malai), cashewnuts, poppy seeds & sweet spices. It is very important to use fresh ingredients to enjoy & relish this wonderful restaurant style dish in your very own home.

This dish is so simple & quick to prepare… just pluck the leaves from the stems of the methi & within minutes you will have a wonderful creamy curry to be shared with family & friends with hot rotis or phulkas. This easy meal will make your guests feel like you spent quite a lot of time & effort in the kitchen!

Well, my family loves this preparation. I like to make this delicious Punjabi dish without compromising on the original taste! This is my version… how about giving it a try? 😀

Ingredients :

  • 2 cups Methi Leaves (Fenugreek)
  • ¼ tsp. Jeera (Cumin Seeds)
  • ¾ cup fresh Green Peas (boiled till tender)
  • ½ cup Milk
  • 3 tbsps. fresh Cream
  • A pinch of Sugar
  • 2 tbsps. Vegetable Oil
  • Salt to taste
  • Water as required

Grind to a paste the following ingredients :

  • 1 med. Onion (peeled & roughly chopped)
  • 1 fresh Green Chilli
  • 1 tsp. fresh Ginger (peeled & grated)
  • 1 clove fresh Garlic
  • 2 pinches each of fresh cinnamon, cloves & green cardamom pwd.
  • 2 tbsps. Cashewnuts
  • 2 tsp. Khus khus (Poppy Seeds)

Wash the methi leaves, drain through a colander.

Chop the leaves & add ½ tsp. salt & set aside for about 10 mins.

Then squeeze out the water  from the leaves.

In a sufficiently broad & deep pan, heat oil till hot.

Reduce heat & add jeera.

Let it crackle & then add methi leaves & sauté till the leaves wilt.

Now add the prepared masala paste, the dry spice powder & sauté till the rawness disappears.

Add green peas, milk, sugar, cream, salt to taste & give it a good stir.

Add some water depending on the thickness of the gravy you desire.

Let it cook for about 5 mins.

Your methi matar malai is ready!

Garnish with some cream (malai) if you like.

Serve with your favorite Indian bread or jeera rice/pulao/steamed rice.

Tips & Variations :

  1. If you like the gravy to be low fat & light then simply replace cream with yoghurt/curds, instead of cashewnuts add more onion paste, or green pea paste to thicken the gravy.
  2. It is better to add a little sugar to mellow the slightly bitter taste of methi.

Share this post

About the Author

1 Comment

Leave A Reply