Methi Matar Malai Recipe – How To Make Methi Matar Malai

Methi matar malai a delicious rich gravy made with fresh methi and cream.

Methi Matar Malai is nothing but fresh fenugreek leaves(methi) with peas(matar) in a fresh cream(malai) based rich sauce.I have already posted a version with kasoori methi which has all spice powders.I always had the fear to try with fresh leaves as I was doubting whether it would give a bitter taste but this gravy proved my assumption wrong, it was so good that even kids who dislike greens would fall for it.This is such a  rich restaurant style gravy that can be made in minutes.I always make Methi Thepla as all of us like it but when I have both peas and methi I ocassionally make this gravy too as its mittus favorite.

It is a delicious gravy with a smooth and creamy texture perfect to dip and polish the gravy with phulkas and thats what we did too 🙂 This is one gravy which was sitting in drafts so thought to post it now.We had it with phulka and rice.

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Methi Matar Malai Recipe

Methi matar malai a delicious rich gravy made with fresh methi and cream.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup methi chopped loosely packed
• 1/2 cup peas
• 1 tsp ginger garlic paste
• 1/4 cup fresh cream
• 1/2 tsp garam masala powder
• 2 tbsp milk
• 1 tsp kasoori methi
• salt to taste

To temper:

• 2 tsp oil
• 1/2 tsp jeera
• 1/2 inch piece cinnamon
• 2 nos cloves

To grind:

• 2 tbsp cashews broken
• 2 nos big onion chopped lengthwise
• 1 no green chilli

Instructions

• Clean methi leaves, chop it roughly,Set aside.Steam cook matar, you can pressure cook too,Set aside.Take a pan add a tsp of oil and saute onions till transparent,then add green chilli.
• Cool down and Transfer to a mixer jar along with cashews and grind to a smooth paste,Set aside.Dry saute methi leaves for 2mins until it shrinks.
• Heat oil in a pan, add jeera,cinnamon,cloves let it crackle,then add ginger garlic paste saute for a minute.Then add onion cashew paste,saute for 2mins in low flame.
• Then add peas and sauted methi leaves,cook for 2mins until it becomes slightly thick.Add garam masala powder.
• Add fresh cream,required salt and simmer for a good 5mins.
• Then add milk,Let the gravy boil in low flame for 2mins.Add kasoori methi and switch off.
• Serve with phulka or veg pulao or plain steamed basmati rice.

Notes

• The gravy is thick and creamy.
• I used my steamer to cook peas, you can pressure cook for 2 whistles too.I used fresh green peas,you can use frozen too in that case add it along with methi leaves to the gravy no need to precook it.
• Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
• If you want low fat version reduce cream and add more milk but sure the taste will differ.
• Use fresh methi leaves for best flavour.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Method:

1. Clean methi leaves, chop it roughly,Set aside.Steam cook matar, you can pressure cook too,Set aside.Take a pan add a tsp of oil and saute onions till transparent,then add green chilli.
   
2. Cool down and Transfer to a mixer jar along with cashews and grind to a smooth paste,Set aside.Dry saute methi leaves for 2mins until it shrinks.
   
3. Heat oil in a pan, add jeera,cinnamon,cloves let it crackle,then add ginger garlic paste saute for a minute.Then add onion cashew paste,saute for 2mins in low flame.
   
4. Then add peas and sauted methi leaves,cook for 2mins until it becomes slightly thick.Add garam masala powder.
   
5. Add fresh cream,required salt and simmer for a good 5mins.
   
6. Then add milk,Let the gravy boil in low flame for 2mins.Add kasoori methi and switch off.
   

My Notes:

• The gravy is thick and creamy.
• I used my steamer to cook peas, you can pressure cook for 2 whistles too.I used resh green peas,you can use frozen too in that case add it along with methi leaves to the gravy no need to precook it.
• Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
• If you want low fat version reduce cream and add more milk but sure the taste will differ.
• Use fresh methi leaves for best flavour.