Methi matar malai

Methi matar malai is a rich punjabi dish made from fenugreek leaves, green peas and fresh milk cream.  It is best served with rotis and naans.


  • Fenugreek (methi) leaves - 2 cups (finely chopped)
  • Green peas - 1 cup
  • Milk cream (malai) - 1/2 cup
  • Cooking oil - 1 tablespoon
  • Cumin seeds - 1/2 teaspoon
  • Tomatoes - 2 (pureed)
  • Garam masala - 1/2 teaspoon
  • Salt to taste
  • Onion - 1 (medium)
  • Green chillies - 3
  • Garlic cloves - 5
  • Ginger - 1 inch small size (peeled)
  • Cashewnuts - 2 tablespoons
  • Poppy seeds (khus khus) - 1/2 teaspoon


Step 1

HOW TO MAKE METHI MATAR MALAI RECIPE Wash the methi leaves thoroughly in running water. Chop them and add salt to it. Keep aside.

Step 2

Grind onion, green chillies, garlic cloves, ginger, cashewnuts and poppy seeds with little water to make a soft paste. (ground masala)

Step 3

Blanch the tomatoes and make a puree of it. (To blanch the tomatoes, immerse the tomatoes in boiling water for a minute. Then put them in cold water to stop the tomatoes from cooking any further. Peel off the skin and grind the tomatoes into a smooth paste which is the tomato puree)

Step 4

Boil the peas with enough water. Strain and set aside.

Step 5

Heat oil in a pan. Add cumin seeds and fry for half a minute. Add pureed tomatoes and cook for 2 to 3 minutes.

Step 6

Add the ground masala and mix well. Cook for another 2 minutes on a low flame.

Step 7

Add fenugreek leaves and boiled peas. Combine together and simmer for 7 to 8 minutes. Add garam masala and mix well.

Step 8

Lastly add milk cream and cook for a minute.

Step 9

Serve methi matar malai hot with rotis or naans.

3 Responses to Methi matar malai

  1. Monu Teena says:

    must be very yummyyyy

  2. priya suresh kumar says:

    hi charu!! it appears to be very delicious!!

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