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Methi Matar Malai Recipe

Methi matar malai a delicious rich gravy made with fresh methi and cream.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Sharmilee J


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


  • 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.


  • 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.