Methi Matar Malai Recipe

INGREDIENTS 1 ½ cups green peas (frozen or fresh) 2 cups chopped fenugreek leaves 1 tsp Catch cardamom powder 1-inch piece of cinnamon 1 medium onion, chopped 2-3 cloves of garlic, chopped ½ inch piece of ginger, chopped 1 green chili, chopped 2 tbsp cashew nuts 3 tbsp fresh cream ½ cup milk ½ cup water Salt, as required 1 tsp + 2 tsp oil Accompaniments with Methi Matar Malai:

  • Rice
  • Roti/Kulcha
  • Sliced Onions, Pickle


  1. Heat 1 tsp oil in a kadhai over medium flame. Add Catch cardamom powder, a small piece of cinnamon stick and chopped onion.
  2. Stir fry until onions turn translucent. Add chopped garlic, chopped ginger, green chili and cashew nuts. Stir fry for around 2 minutes.
  3. Turn off the flame and let the mixture cool down for a few minutes. Grind the mixture to a smooth paste in a mixer-grinder. Add 1-2 tbsp water while grinding, it will help the paste get the right consistency.
  4. Heat remaining 2 tsp of oil in the same pan over medium flame and add the paste to this pan.
  5. Stir continuously and shallow fry the paste until oil starts to separate.
  6. Add the chopped fenugreek leaves. Stir fry for 2-3 minutes.
  7. Add green peas and salt. Stir fry for 2-3 minutes.
  8. Add ½ cup milk and ½ cup water.
  9. Mix them properly and let the mixture cook until the gravy turns thick.
  10. Add fresh cream.
  11. Mix well and cook for a minute. Serve hot.
Recipe Notes/Suggestions:
  • You can adjust the spices and kasuri methi as per your taste.
  • If you are using fresh green peas then boil them in salted water until they turn soft.
Other than the Methi Matar Malai recipe, here are some other Indian lunch and Indian dinner recipes that you can try making at home too, like:  


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