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Methi Matar Malai Recipe | How to prepare methi matar malai

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Methi Matar Malai
Methi Matar Malai

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Serves: 3

Duration: 40 mins (preparation time) + 20 mins (cook time)

Ingredients for Methi Matar Malai

Fenugreek leaves/Methi1 bunch/250 gms
Gren peas1 cup
Boiled onion paste1/2 cup
Cashew nut paste1/4 cup
Cream / Malai1/2 cup
Green chilli-ginger-garlic paste2 tsp
Cinnamon stick1"
Black peppercorn4-5
Bay leaves2
Black peppercorn powder1/2 tsp or as per taste
Sugar1/2 tsp
Saltas per taste
Oil3 Tbsp
Water1 cup
Gram flour / besan1 Tbsp
Cumin seeds1 tsp

Method for Methi Matar Malai

  • Chop fenugreek leaves. Wash them properly two-three times at least.

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  • In a deep vessel boil water.
  • First, add green peas to the boiling water, let them cook.

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  • Next, when green peas are almost done, add fenugreek leaves and boil for 2-3 mins.

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  • Strain peas and methi and keep in ice cold water. (This way you can retain the fresh green colour of both peas and methi.)

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  • In the meantime also prepare smooth pastes of boiled onion and cashew nuts (keep cashew nuts in hot water for at least 20 mins to prepare paste) separately.

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  • In a pan, heat oil. Add bay leaves, cumin seeds (I forgot, in my recipe :P), cinnamon stick, and black peppercorn.

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  • Saute for a minute.
  • Next, add green chilli-ginger-garlic paste to the pan. Saute for 2-3 mins or till raw smell fades away.

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  • Add boiled onion paste to the pan and cook for 2-3 mins.

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  • Now, add gram flour to the pan, cook for 3-4 mins more.

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  • Gram flour will give body to the gravy, add cashew nuts paste, sugar and black peppercorn powder in the pan. Cook well.

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  • Squeeze all water from the fenugreek leaves and green peas, add it to the pan.

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  • Mix well and add salt.

  • Lastly, lower the flame and add cream.

  • Mix well. Cook for a min.

  • Serve hot!

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