Methi Matar Malai (Fenugreek leaves and Peas in a Cream Gravy)

I am restructuring the blog so some old posts are resurfacing as new ones. Please bear with me.

Methi Matar Malai…

Methi Matar Malai

I love the combination of methi(fenugreek leaves) and matar(Peas). The bitterness of the methi is beautifully complemented by the sweetness of the matar. I am a sucker for any recipe that includes both the ingredients and I have found that it is loved by everyone else too.

The Malai is of course Cream which makes this dish wonderfully rich. Ground up cashewnuts and a dollop of butter doesnt hurt too.

I make this dish with kasuri methi which gives it a wonderful aroma. The recipe below is with kasuri methi. If you plan on using fresh methi leaves, double the methi and sugar quantity. Also, add a pinch of kasuri methi for that aroma.

So , Here you go.

Kasuri Methi Leaves 1/2 cup
Matar 1/2 cup

Onion 1 medium size
Garlic 2 pods
Ginger 1" piece
Green Chillies 2 or 3

Yogurt 2 tbsp

Cashewnuts, soaked in water and ground to a paste.
Cream 2 tbsp
Butter 1 tbsp
Salt and Pepper , Sugar,Garam Masala to taste

Grind together onion, garlic, ginger and green chillies in a blender. Heat oil in a pan. Add the onion paste and saute for minute. Remove from flame, add yogurt. Put on the flame again and saute till the water from the yogurt dries out.Add Kasuri Methi, Matar, Salt, Pepper, Sugar and a cup of water. Cover and cook till the matar has cooked through. Add Cashewnut Paste, Garam Masala, Butter and bring to a boil. Remove from flame and stir in Cream. Serve with hot piping rotis.


18 thoughts on “Methi Matar Malai (Fenugreek leaves and Peas in a Cream Gravy)

  1. The gravy sounds yum !! i have never tasted this combination so far. And love the blog layout , Very Neat, pleasant colors. Thanx for adding me to your blogroll. Am eagerly awaiting all your great recipes. Happy Blogging !

     Thx, Priya. I love Methi cooked this way. I mean , how can you go wrong with butter, Cream and Cashews!!!

  2. The comment is not about methi malai though that is pleasant enough! I loved seeing the sungta pickle post. I am Konkani too so good to know there's a fellow blogger 🙂

    Hello, fellow amchigele…good to know u r there too….am going to try your date shake soon

  3. Deisha,

    I use the frozen peas here in the US and they cook very quickly. Which one’s did you use? If you used the fresh ones, Cook till the peas have cooked and then add the cashewnut paste and the rest. Even with the fresh ones, they should cook within 5-6 minutes, I would guess.

    Let me know which ones you used.

  4. Tried this recipe so many times and it’s turned out great!! everyone loves it:) thanks a ton for this wonderful recipe.. the kasuri methi leaves add a great flavour!:)

    Glad you liked it, Savita. Happy to oblige..

  5. hey vee,
    tried of the worst sabjis i made after i started cooking. i was doubtful abt methi & i was write didnt tasted that good…i added lots of sugar to it than also didnt like it that much..tried ur sandesh once it was good..

    Meenal, do you not like Methi? If that is the case you will not like this dish because it is Methi Matar Malai, you know. 🙂
    I am glad at least the Sandesh worked for you.

  6. hi i just see ur site.its one of the best site for receipe uptill now.its nice,picture r good and i think u try every receipe many times then listed so they r amazing.thanx

  7. I love kasoori methi, so would love to try this out. If I have to serve for 8 people, do I tripple the quantities…I am doubtful about the amount of kasoori methi to be used.

  8. I love methi in any form . and this combination seemed soo different . I tried this recipe with Shana’s methi instead of kasuri methi ( next time i’ll use the kasuri methi tho) , and it turned out fantastic. It was well worth the effort and Im thinking of making this dish at our next party…….

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