Wednesday, 9 January 2013

Methi Matar Malai

A popular specialty, Methi-Matar Malai cooked in fresh cream with aromatic Indian spices.


2 cups chopped fresh fenugreek leaves/methi
3/4 cup green peas, boiled
1/4 cup milk
2 tbsp ghee + 1 tbsp oil
1 cinnamon stick
4-5 tbsp fresh cream
1 tsp garam masala
1/2 tsp dry mango powder
1/2 tsp  red chilli powder
Salt to taste

Ingredients for the paste:

1 large onion, chopped
1/3 cup cashewnuts, soak in water for 15 min
1 tsp cumin seeds
3-4 cloves garlic, chopped
1 inch ginger, chopped
1-2 green chilies, chopped


  • Add all the ingredients to make the paste in a blender, add some little water while grinding.
  • Heat ghee + oil in a pan, add cinnamon stick and the ground paste and fry till fat separates.
  • Add fenugreek leaves, mix well and add some water, simmer for 10 minutes.
  • Add the boiled peas; simmer for 5-6 minutes on a low flame.
  • Add the red chilli powder, garam masala, dry mango powder and salt and mix well.
  • Reduce flame, add milk and cook on simmer for another 5-6 min till the gravy thickens, and stir continuously.
  • Finish with cream and Serve hot with naan or parathas.


  1. Looks yummy.Will there be any bitterness when using fresh methi leaves in the gravy? just my doubt..

  2. Thnks..@ Gajus kitchen
    no i dnt feel any n i like its fresh flavor...
    but you can try these steps to completely remove bitterness
    1. blanch methi in hot water for 5 min n refresh with the cold running water.
    2.then fry with 1 tsp oil for 2 min and then use in recipe..

  3. Thanks Preeti.As I have used only kasoori methi in gravies I had this doubt.I will follow your tips and try using fresh leaves next time.