Methi Matar Malai Recipe | How to prepare methi matar malai

Today’s recipe is ‘Methi Matar Malai’.  It is a popular north dish which you will find in almost all north Indian restaurants. This recipe is delicious and very rich as its gravy is made from malai (heavy cream) and cashew nut paste. It can be served as a main course dish for special occasions. Winter is the perfect time to enjoy this dish,  as during winters you will get fenugreek leaves and green peas easily in the market. Serve it with naan or hot chapati or lachha paratha.

Methi Matar Malai
Methi Matar Malai

Methi Matar Malai recipe requires following main ingredients – Methi (fenugreek leaves), Matar (green peas), malai (heavy cream),  boiled onion paste, cashew nut paste, and few spices. Gravy of this dish is very smooth and creamy. For this recipe, you will need to blanch green peas and methi.

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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.

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

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

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

  • 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.

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

  • 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.

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

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

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

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

  • Mix well and add salt.

  • Lastly, lower the flame and add cream.

  • Mix well. Cook for a min.

  • Serve hot!

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