Methi Matar Malai – Methi Mutter Malai Recipe

June 11, 2014 Dals/GraviesGreen Peas  11 comments

Methi Matar Malai is a rich and creamy side dish with green peas and methi/fenugreek leaves. It is one among the most popular recipes in a restaurant’s menu card. It goes well with roti, naan and pulao varieties. U would definitely love the aromatic combo of methi leaves and sweet green peas. Do try my Peas Masala for a variation.

Now to the recipe…

Methi Matar Malai My Magic Pan

[Preparation Time-10 mins : Cooking Time- 30 mins]

Methi Matar Malai Ingredients:

  • Green Peas – 1 cup
  • Onion – 2
  • Green Chillies – 2
  • Ginger Garlic paste – 1 tsp
  • Chilli powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Milk – 1 cup
  • Cashewnut – 5 to 7
  • Kasuri Methi – 2 tbsp (or fresh methi 1/4 cup)
  • Jeera/Cumin seeds – 1 tsp
  • Oil – 2 tsbp
  • Salt – as needed


  • Heat a pan with water and add the green peas ( I used frozen) and cook until soft, but not mushy.

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  • Heat a pan with oil and temper with cumin seeds. Add chopped onions & slit green chillies and saute until they become transparent. Add ginger-garlic paste, chilly powder, salt & garam masala and saute until the raw smell goes away.

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  • Add the milk(reserve some soaking/grinding the cashews) and stir in low flame. Add the cooked peas and mix and cook for 3-4 mins.

edit0142 Methi Matar Malai My Magic Pan

  • Soak and grind the cashews into a smooth paste. Add this to the gravy and mix. The gravy will start thickening. Add water or milk (if needed) to get the required consistency.

edit0149 Methi Matar Malai My Magic Pan

  • Finally add kasuri methi and let it cook in low-medium flame for 2-3 mins. Switch off the flame.

Methi Matar Malai My Magic Pan Methi Matar Malai My Magic Pan

Methi Mattar Malai is ready.

Serve hot with roti, naan or any pulao varieties.

Methi Matar Malai My Magic Pan


  1. U can skip the red chilly powder and add more green chillies or green chilly paste for a white version of Methi Matar Malai.
  2. If using fresh methi leaves add/saute it for a few seconds after the onions are transparent.
  3. Though the recipe is Methi Matar “Malai”, I have not added any Malai (cream) as it was rich & creamy enough with milk & cashew paste… U can add a tbsp of fresh cream finally as per your taste.
  4. After adding milk, cook the gravy in a low flame. Else it might curdle.


Sending this recipe to the events “Cooking with seeds” and “CWS Events

Gren Peas

11 comments to Methi Matar Malai – Methi Mutter Malai Recipe

  • chitra  says:

    wow, its looking great.I am yet to try this. 🙂

  • julie  says:

    looks creamy n delicious 🙂

  • Mi Muba  says:

    Vow very health dish; one can replace malai with yogurt specially if someone has weight problem. This is the beauty of eastern dishes you can modify it as you want. Great post thanks for sharing.

  • Prash@YummilyYours  says:

    Just the way i like it:)

  • Rupali  says:

    Looks so delicious!!

  • Shobha  says:

    Very rich & creamy dish………looks so invitng.

  • veenashankar  says:

    looks creamy and tasty

  • Gayathri  says:

    Looks so creamy and yummy.

  • Malathi  says:

    creamy side dish which I ever like

  • Preetha  says:

    Wow.. loved the creamy and rich texture of the mutter curry and thank u so much for linking to my event at Cooking with seeds

  • Shamina  says:

    looks really yummy…. today iam going to try this…. 🙂

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