Ingredients

  • Serves 4 people
  • For the Methi Matar Malai:

    50 g fresh Methi leaves (fenugreek leaves), finely chopped

    50 g boiled green peas

    100 ml Malai (fresh cream)

    15 g Ghee 

    150 ml water 

    2 to 4 g salt to taste

  • onion cashew paste:

    3 g cumin seeds

    1 white onion, roughly-chopped

    50 g cashews

    4 to 5 garlic cloves, roughly-chopped

    1-inch ginger, roughly-chopped

    1 to 2 green chilies, roughly-chopped

     

  • garnish:

    few sprigs of fresh coriander leaves

Methi Matar Malai (Creamy Fenugreek and Peas)
Recipe Courtesy of
Asian Food Network

Methi Matar Malai (Creamy Fenugreek and Peas)

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Methi Matar Malai is a perennial dish in restaurants of India’s northern states, like Punjab and Haryana. This rich and creamy vegetarian delicacy owes its texture and mouthfeel to a base of onions and cashews. The bitterness of the Methi (fenugreek leaves) adds a different dimension to richness.
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 13 Ingredients
  • Easy
  • 2 steps
  • 13 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare the onion paste

    • In a blender, add all the ingredients listed under onion paste.
    • Blend into a smooth paste.
    • If you are not able to blend into a smooth paste, add some water.
    • Once a smooth paste is achieved, transfer to a bowl and set aside.
     Prepare the onion paste


  2. Making the Methi Matar Malai

    • In a large pot over medium heat, add Ghee. 
    • Add the onion paste and cook the paste for about 6 to 7 minutes on low flame till it is fragrant. 
    • Stir constantly to avoid the paste from sticking to the pan. Make sure that you do not brown the paste. If the paste is sticking to the bottom of the pan at all, add a little water.
    • Add the chopped fenugreek leaves and cook for 2 minutes. 
    • Then, add the water in parts. Mix well and simmer for 3 to 4 minutes. 
    • Add the boiled peas and cream. Simmer the Methi Matar Malai gravy for 5 to 6 minutes on a low flame.
    • Add the sugar and salt. Mix well. 
    Making the Methi Matar Malai


Plate and Serve!

Serve the Methi Matar Malai hot and garnish with a few sprigs of coriander.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • For the Methi Matar Malai:

      50 g fresh Methi leaves (fenugreek leaves), finely chopped

      50 g boiled green peas

      100 ml Malai (fresh cream)

      15 g Ghee 

      150 ml water 

      2 to 4 g salt to taste

    • onion cashew paste:

      3 g cumin seeds

      1 white onion, roughly-chopped

      50 g cashews

      4 to 5 garlic cloves, roughly-chopped

      1-inch ginger, roughly-chopped

      1 to 2 green chilies, roughly-chopped

       

    • garnish:

      few sprigs of fresh coriander leaves

    Nutrition
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