Methi Malai Matar
Recipe type: Main, Side
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
easy Methi Malai Matar recipe.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Paste:[/b
  • ]8 to 10 crushed almonds
  • 2 tbsp melon seeds
  • 4 to 5 garlic cloves
  • 2 to 3 green chilies
  • 1 inch cinnamon
  • 2 green cardamom
  • 4 to 5 cloves
  • 1 inch ginger
  • 1.5 tbsp cumin seed
  • 3 tbsp mawa without sugar (evaporated milk ) grated
  • 1 onion chopped
  • 1.5 tbsp poppy seed (khus khus)
[b]For Curry:
  • 3 tbsp clarified butter Or butter Or oil
  • 1 bunch of fenugreek leaves (methi) Or around 300 gms fenugreek leaves only
  • 125 gms green peas
  • 1 medium sized potato boiled and chopped into big chunks
  • a pinch of asofoetida (hing)
  • 75 ml full cream
  • 30 ml full fat milk
  • 1 tbsp sugar
  • 1 tbsp cumin seed powder (jeera)
  • 1 tbsp fennel seed powder (saunf)
  • 1 tbsp chat masala (optional)
  • few chopped coriander leaves
  • black salt Or salt for taste
How to make the recipe?
  1. Tedious part is to remove fenugreek leaves from the stem. I took around 20 to 25 mins just to remove the leaves and then washing them. Wash thoroughly under tap water for 4 t 5 mins. Drain the leaves. Once they are dry chop them and keep aside.
  2. Let's prepare the paste. Grind all the ingredients for paste listed above into a processor until smooth paste is formed. Add little water Or milk if required. Don't add excess water Or milk as the paste should be thick and creamy.
  3. Take a wide bottomed pan add ghee Or oil. Once it's hot add the grounded paste. Add asofoetida also to it.
  4. Saute the paste for 1 to 2 mins. Simmer for 5 to 6 mins. Keep stirring in between else it might stick to the bottom. Add milk Or water if required Or paste is too dry and sticking to the bottom.
  5. Once the paste leaves aroma and becomes thick. Add chopped fenugreek leaves. Combine all nicely cover with a lid and allow to cook for another 8 to 9 mins on low flame. Keep stirring in between.
  6. It's time to add milk Or water. Add chunks of boiled potatoes.
  7. Now add green peas. Stir all nicely. Simmer for another 5 to 6 mins.
  8. Lastly add cumin seed powder, fennel seed powder, salt and sugar. Check if seasoning Or spices required. Also check if peas are cooked. Once peas are tender that means your Methi Malai Mutter is ready. Switch off the gas.
  9. Garnish with coriander leaves and swirls of cream. Serve hot with butter naan, roti Or rice.
•Instead of almonds you can use cashews.
•I have used a combo of cream and milk. You can just use full cream.
•For low cal food you can can use olive oil instead of ghee and replace milk with cream.
•Ensure the gas is on low flame else your dish might get burnt.
•If fenugreek leaves are not available you can use dry fenugreek leaves known as Kasoori Methi. Kasoori Methi is easily available everywhere.
Nutrition Information
Serving size: 4 to 5 people
Recipe by Flavors of Mumbai at