Monday, 16 December 2013

Matar Malai

Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…


1 cup peas, boiled in salted water
1 onion, roughly chopped
2 tbsp cashew nuts
½” stick cinnamon
1 big cardamom
3 cloves
1 bay leaf
2 tbsp dry fenugreek leaves
1/4 tsp pepper powder
1/4 cup fresh cream
1/2 tsp red chilli powder
1/3 cup milk (appox.)
2 tbsp oil
Salt to taste


  • Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
  • Grind onion and cashews with little water to a smooth paste.
  • Heat oil, add bay leaf, onion paste and cook till oil separates.
  • Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
  • Add kasoori methi and cream, cook on low heat till cream dries up.
  • Add boiled peas, salt and mix well, cook for few seconds.
  • Add enough milk to get thick gravy. Cook for few more seconds and turn off.
  • Serve hot with naan or chapati.


  1. Amazing clicks and great curry!! Loved it...

  2. wow... so creamy... lovely snaps as well...

  3. wow ! this shud be heavenly....just matter and a rich malai dish ! will give it a go. thanks for sharing, dear.

  4. Beautiful clicks.. Finger clicking gravy.

  5. incredibly different and simply delicous...sorry dear could not catch up long time, now am back on track

  6. My other half will love this. He is big time over Indian dishes. Weekend is coming and I shall try out this tempting dish with the awesome creamy and spicy flavors.

  7. Drooling here. Very inviting.