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Methi Matar Malai

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

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


  • 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


  • 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.