Methi Matar Malai

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Methi Matar Malai


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 1.5 cups methi, roughly chopped

  • 3/4 cups green peas, frozen or fresh

  • 1/2 cups heavy cream

  • 1/4 cups milk

  • 1/2 cups water

  • 1 tsp cumin seeds

  • 1 nos onion, medium

  • 1.5 tbsp broken cashews

  • 1 nos green chili

  • 1/2 inch ginger

  • 2 nos garlic cloves, big

  • 2 nos cardamom

  • 1 tsp poppy seeds, khus khus

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


  • Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside.
  • 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.
  • Add the roughly chopped onion, broken cashews and poppy seeds (khus khus).
  • 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.
  • 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.
  • Add milk and water and give a good mix.Once it comes to a little boil, add the chopped methi leaves and mix.
  • 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.
  • Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.