Methi Matar Malai

Dollarx16 on Dollarx16 on Dollarx16 off Dollarx16 off Economical ($2-5 per person)

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Servs: 4   Makes: 4   Prep:   Cook:

Again, this is one of my favourites. You don't get this in most of the Indian restaurants in USA and this recipe I got on the internet

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Ingredients [?]

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  • add   * Powder together (finer the powder, better it is)
  • add   o 2-3 : Cloves
  • add   o 1-2: cardamom
  • add   o 1/2" stick: Cinnamon (or 1/2 tsp Cinnamon powder)
  • add   * Saute
  • add   o 2-3: Green chillies
  • add   o 1/2" piece: Ginger
  • add   o 1 large: Onion
  • add   o 1/2 tsp: Jeera (Cumin seeds)
  • add   o 1 pinch: Hing (Asafoetida)
  • add   o 3 tsp: Ghee or butter
  • add   * Grind to a paste
  • add   o 1 tsp: Curds (Plain normal yoghurt)
  • add   o 1 tsp: Sugar
  • add   o 1-1/2 tsp: Cashew nuts (soaked in milk or water)
  • add   o 1 tsp: Khuskhus (poppy seeds)
  • add   Main ingredients
  • add   * 1 cup: Green peas (boiled) (Matar)
  • add   * 1/2 cup: Cream (Malai) or Heavy Whipped Cream
  • add   * 1 bunch: Methi leaves, chopped (Fenugreek Leaves)
  • add   * Salt to taste


  1. Main Ingredients
  2. 1. Immerse methi (fenugreek leaves) in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
  3. 2. Beat malai (cream) till smooth. Keep aside.
  4. 3. Boil the Peas and keep aside.
  5. Saute:
  6. 1. Heat ghee (clarified butter or just butter)
  7. 2. Once the ghee is hot enough, add cumin seeds and asafoetida.
  8. 3. Add chillies, onion and ginger
  9. 4. Saute on medium heat till onions are translucent (make sure they dont get the golden tinge otherwise the end result will be darker colored dish)
  10. Paste:
  11. Grind the sauted ingredients with the rest of the ingredients (curds, sugar, cashews and poppy seeds)
  12. Finaly step:
  13. Stir fry the ground paste for 2-3 minutes. Add the powdered spices. Stir, and add the main ingredients [peas, fenugreek (methi) leaves and cream (malai)].
  14. Boil for 2-3 minutes or till gravy thickens. If gravy is too watery, sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
  15. Enjoy your Methi Matar Malai with piping hot with parathas, rotis, or naan with a thick layer of butter on it ;) (indian breads)

ChefsugNote From The Chef

SuperCooker 13:05, 01 Sep 2009

This food is sinful, so tasty that you may get addicted to it :), I am not responsible for any of you indulging in some calorie hogging rituals that you may start following (if you like this dish :D) Got this recipe from, made some changes to the preparation style. Hope you like this recipe!!

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