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Methi Matar Malai

Methi Matar Malai

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 4

  • methi, roughly chopped 1.5 cups

  • green peas, frozen or fresh 3/4 cups

  • heavy cream 1/2 cups

  • milk 1/4 cups

  • water 1/2 cups

  • cumin seeds 1 tsp

  • onion, medium 1 nos

  • broken cashews 1.5 tbsp

  • green chili 1 nos

  • ginger 1/2 inch

  • garlic cloves, big 2 nos

  • cardamom 2 nos

  • poppy seeds, khus khus 1 tsp

  • oil or ghee garam masala, to sprinkle coriander leaves 3 tsp


  • 01

    Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside.

  • 02

    Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger and garlic. Saute for a minute or two.

  • 03

    Add the roughly chopped onion, broken cashews and poppy seeds (khus khus).

  • 04

    Saute for 2-3 minutes or till the onions are translucent and cashews softened.Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.Blend to a smooth paste. Set aside.

  • 05

    In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.

  • 06

    Add milk and water and give a good mix.Once it comes to a little boil, add the chopped methi leaves and mix.

  • 07

    Add the boiled green peas and mix.Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.Sprinkle some garam masala on top and switch off the heat.

  • 08

    Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.



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