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Methi Matar Malai Recipe, How To Make Methi Matar Malai

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Methi matar malai -Fresh fenugreek and peas cooked in rich cream and tomato sauce

 Today I am sharing the recipe of the very popular punjabi curry -methi matar malai. There are so many versions of making this but this is my favourite version of methi matar malai
If you want a white gravy then use curd instead of tomato puree and can also substitute cream with fresh milk.and if fresh fenugreek is not available then dried fenugreek (methi) leaves can also be used to make methi matar malai curry.
methi matar malai recipe
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5 from 2 votes

Methi Matar Malai

Methi matar malai -Fresh fenugreek and peas cooked in rich cream and tomato sauce

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Tiffin recipes
Cuisine: Punjabi Cuisine
Keyword: malai, matar,, methi, methi matar malai
Servings: 2 people
Author: Anjana Chaturvedi

Ingredients

  • 200 gm Fresh Fenugreek / Hari Methi
  • 150 gm Green Peas / Hari Matar boiled
  • 1 tsp Grated ginger-1 t.s
  • 10 Cashew Nuts / Kaju
  • 1/2 cup Thick cream
  • 1 cup Tomato puree
  • 2 tsp Butter, Unsalted / Makkhan
  • 1/3 tsp Garam Masala Powder
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Mango Powder / Amchoor Powder
  • 1 tsp Sugar / Chini
  • 1/2 tsp Salt / Namak

Instructions

  • Wash and chop fenugreek and then apply 1 t.s salt and keep aside for 15 minutes.
  • Squeeze the water from it and wash 2-3 times with fresh water.(you can deep fry the fenugreek leaves in hot oil if you don’t like the slightly bitter taste of it.)
  • Soak cashews for 20 minutes in warm water and then grind with 2 green chillies and ginger.
  • Heat 2 tbls oil in a pan,add fenugreek and saute for 1 minute.
  • Sprinkle 3 tbls water and cover and cook for 5 minutes on low flame.
  • Add chilli powder,coriander powder,saute.then add salt and tomato puree and cashew paste
  • Cook for 2 minutes then add boiled peas and sugar .cover and cook for 2 minutes.
  • Now add butter and cream,give it a boil and add garam masala.
  • Switch off the flame and add mango powder (optional)
  • Serve hot.
  • serving suggestions-serve as a side dish with naan,roti or kulchas.

Comments

  2. Hiral - Shine - like a diamond ! says

    Ma'm !! you are my inspiration!!! the food you make and the photos you post are mind-blowingly mouthwatering !!!!! and always remind me of my mom's food!!!
    lots of love your way 🙂 🙂

    pls dont stop blogging:)

  4. Nisha says

    I have tried so many recipes of Methi Matar Malai, but still couldn't get that taste that I was looking for.
    Yours looks great. I gotta try this too the next time I get methi leaves.

  12. Roshni says

    Love this dish.. i made a few months ago and posted. your version looks yummy

  26. simran says

    yum!this is such a lovely party dish……….tasted methi malai mutter recently for the first time…really good..and your recipe is really nice.

  30. meena says

    the very first time i had this dish methi matar malai i just loved it. i did google it and learn from my friend and as u said we can susbtitute tomato for curd or milk. i have used both versions but never tried adding cashews in it. and its absolutely yummy. looking at this now i feel i should make this again as it has been ages since i last made this, i love this but at home my kids dont like it much.