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Home » SIDE DISH FOR CHAPATI » Methi matar malai, Methi mutter malai recipe

Methi matar malai, Methi mutter malai recipe

February 12, 2013 by Raks Anand 53 Comments / Jump to Recipe

methi matar malai

Methi matar malai, as the name suggests this is a rich cream based gravy with green peas and methi leaves as main ingredients.

I have always wondered how methi in the methi mutter malai will taste and afraid of trying it if it could be bitter. But when I tried last week, there was not even a pinch of bitter taste in the gravy. May be the butter, cream and milk we are using in the recipe. I was thinking how I will like and afraid how Aj will like it. But he loved it! So when ever I get fresh methi leaves, I am gonna make this. Pair it with Naan or roti, you will sure love it! Recipe slightly adapted from here.

methi matar malai

How to make methi matar malai

First prepare a white rich gravy with sauteed onion, green chilli, ginger and cashews. Then, cook peas & methi leaves in this gravy. Finish with cream and a dash of lemon juice if deisred.

In Singapore, we get fresh peas in Little India imported straight from India. So I buy in small batches, prepare using fresh peas. But through out the year, frozen peas are available. So I can also use it. Just fresh methi leaves is to be bought. I at times freeze methi leaves too and use it when needed. It’s so handy.

GOES WELL WITH

  • Naan
  • Plain kulcha
  • Tandoori style roti

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methi matar malai
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Methi matar malai

Methi matar malai, as the name suggests this is a rich cream based gravy with green peas and methi leaves as main ingredients.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Cup measurements

Ingredients

  • 1 cup Methi leaves fresh
  • 2 cups Green peas I used peas that I had frozen
  • 1/4 cup Cream
  • 1/2 cup Milk
  • 1/2 tsp Garam masala
  • 1 pinch Turmeric optional
  • 1 tbsp Butter
  • 1/4 tsp Kasoori methi optional
  • Salt – as needed
  • 1 tsp Cumin seeds
  • 1 tsp Lemon juice Optional

To fry and grind

  • 1 Onion
  • 7 Cashews
  • 5 Green chilli
  • 1 inch Ginger piece
  • 2 Cardamom green
  • 1 Clove

Instructions

  • Wash methi leaves and separate the leaves from stem. Chop it roughly.
  • In a kadai, heat butter, add cardamom, cloves, onion, green chilli, ginger. Fry until onions are transparent. Cool down and add cashews and place in the blender.
  • Grind it into a smooth paste. Heat kadai with remaining butter and add jeera.
  • Add the ground paste and fry well in medium heat.
  • Cook until raw smell goes off with out changing the colour.
  • Add green peas and methi. Fry until peas gets cooked well.
  • Add turmeric, garam masala and salt. Fry for 2 minutes. Add milk and mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.
  • Lastly add the cream and mix well. Let it be for 2 minutes in medium flame again. Switch off the flame (add lemon juice if adding) and transfer to the serving bowl.

Notes

  • You can skip garam masala, kasoori methi and turmeric. But it gives some flavour to the gravy.
  • After adding milk or cream never put the stove flame to high.
  • Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.
  • Pinch of sugar can be added to retain the green colour of the peas while frying.
  • You can pre cook the peas too and then proceed with the preparation.
  • If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and then make this gravy. If using fresh ones, cook it before proceeding.
  • Lemon juice is optional, but it can balance the taste, especially if you feel the gravy is bitter.

Step by step Method

  1. Wash methi leaves and separate the leaves from stem. Chop it roughly.2-methi-matar-malai
  2. In a kadai, heat butter, add cardamom, cloves, onion, green chilli, ginger. Fry until onions are transparent. Cool down and add cashews. Place in the blender.1-methi matar malai
  3. Grind it into a smooth paste with little water. Heat kadai with remaining butter and add Cumin seeds.3-methimuttermalai
  4. Add the ground paste and fry well in medium heat. Cook until raw smell goes off with out changing the colour.4-methimuttermalai
  5. Add green peas and methi. Fry until peas gets cooked well (4-5 mins).5-methimuttermalai
  6. Add turmeric, garam masala and salt. Fry for 2 minutes in low flame. Add milk and mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.6-methimuttermalai
  7. Lastly add the cream and mix well. Let it be for 2 minutes in medium flame again. Switch off the flame (add lemon juice if adding) and transfer to the serving bowl.7-methimuttermalai

Goes well with roti, naan or any pulavs. I would love to have this with naan. Yummy and creamy methi matar malai!

methi mutter malai

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Filed Under: SIDE DISH FOR CHAPATI Tagged With: methi matar malai

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Reader Interactions

Comments

  1. Sowmya D.S.L

    February 12, 2013 at 4:44 am

    Healthy recipe .. Loved the pics.. I am gonna try if methi is available here this week. I ll let u know how it turned out . Your pics are so tempting that makes me to dig in and try them. thanks for sharing this recipe raks 🙂

    Reply
  2. sowmya(creative saga)

    February 12, 2013 at 4:51 am

    My favourite…I make it at home too when I buy methi..jus scared of the cream that goes into it which actually renders a wonderful taste…looks yumm

    Reply
  3. Bhuvana.G

    February 12, 2013 at 4:58 am

    Very Nice. To avoid the change in white colour, you can add the wholesome onion in boiling water and then you saute it. If done this way, onion doesn't brown and the dish retains its white colour

    Reply
  4. Dipti Joshi

    February 12, 2013 at 5:36 am

    I keep fresh methi leaves in boiling water for 1 minute, remove them in a strainer, refresh them and then use it in a gravy. I will try your method next time.

    Reply
  5. APARNARAJESHKUMAR

    February 12, 2013 at 5:41 am

    i wanted to try for long time 🙂 just because of i am scared about the bitter taste i avoided ! may be i should try !
    photos are too good raks !

    Reply
  6. Aruna Manikandan

    February 12, 2013 at 6:10 am

    rich and creamy gravy, love it 🙂

    Reply
  7. Amruta Gupte-Ghodke

    February 12, 2013 at 6:13 am

    can we make this using Kasuri Meethi ? What qty should be taken ?

    Reply
  8. ShravsCookBookBlog

    February 12, 2013 at 6:17 am

    white coloured gravies stand special among other coloured gravies….Methi matar and cream sooo yummm….

    Reply
  9. Revathi

    February 12, 2013 at 6:24 am

    love this combination…for chapatti,so creamy..

    Reply
  10. Nagalakshmi V

    February 12, 2013 at 6:24 am

    I made it last week too 🙂 absolutely love methi!

    Reply
  11. Veena Theagarajan

    February 12, 2013 at 6:42 am

    Love it Looks so yummy and creamy..

    Reply
  12. Prathima Rao

    February 12, 2013 at 6:44 am

    A fav at home too..Love the creaminess of this dish..So nicely presented, as always..
    Prathima Rao
    Prats Corner

    Reply
  13. Leena

    February 12, 2013 at 6:44 am

    Love the creamy combo…delicious..

    Reply
  14. Uma Ramanujam

    February 12, 2013 at 6:52 am

    Looks yummy. Love methi leaves but never tried it for making malai recipe. Looks creamy.

    Reply
  15. Kalpana Sareesh

    February 12, 2013 at 9:00 am

    so yummy n creamy..

    Reply
  16. Aarthi

    February 12, 2013 at 9:29 am

    Love this curry, should try it..

    Reply
  17. chitra

    February 12, 2013 at 9:58 am

    love this recepie….going to try it…

    Reply
  18. Rumana Ambrin

    February 12, 2013 at 12:56 pm

    Very delicious.

    Reply
  19. Divya Kudua

    February 12, 2013 at 3:07 pm

    Methi is my fave too,looks great and would be wonderful when paired with naan-YUM!

    Reply
  20. divya

    February 12, 2013 at 3:59 pm

    Mouthwatering here, such a flavorful and delicious

    Reply
  21. Suja Manoj

    February 12, 2013 at 5:55 pm

    Creamy and rich curry,so yummy

    Reply
  22. Jayanthi Karthikeyan

    February 12, 2013 at 6:22 pm

    Nice clicks and yummy curry.

    Reply
  23. Anu

    February 12, 2013 at 6:29 pm

    Rich curry. Looks flavorful.

    Reply
  24. Gayathri Ramanan

    February 12, 2013 at 9:25 pm

    creamy and yummy curry..nice presentation…
    http://foody-buddy.blogspot.com/

    Reply
  25. Sireesha Puppala

    February 12, 2013 at 11:15 pm

    Rich n creamy would be perfec with hot rotis:)

    Reply
  26. Priti S

    February 13, 2013 at 4:28 am

    I made it 2 weeks back..almost same …looks so yum and I want to have this again

    Reply
  27. Chitra's Foodbook

    February 13, 2013 at 5:10 am

    Looks very nice. never tried this way.. must try..

    Reply
  28. priya iyappan

    February 13, 2013 at 5:23 am

    Very Nyc! Sure gonna try it… Love ur cooking..:)

    Reply
  29. Kavitha

    February 13, 2013 at 8:34 am

    Hai raks,
    Made this yesterday with phulka.. All loved it and happy that my son had methi,which he generally dislikes.. Thanx a lot for this wonderful and healthy recipe…

    Reply
  30. RAKS KITCHEN

    February 13, 2013 at 9:37 am

    Thank you very much for taking time to let me know. Glad you guys loved it 🙂

    Reply
  31. Jeyashrisuresh

    February 13, 2013 at 11:10 am

    I love this and it has been ages since i made this. Pretty clicks, loved with fresh methi leaves

    Reply
  32. Laavanya

    February 13, 2013 at 8:25 pm

    This is one of our favorite ways to eat methi too… I agree that the cream must take away all the bitterness of the methi. Lovely pics Raks.

    Reply
  33. Sathya Sankar

    February 14, 2013 at 2:43 am

    Looks delicious raji, never made this dish before, will definitely try it!

    Reply
  34. Anu Nandu

    February 14, 2013 at 8:54 pm

    Gorgeous looking Methi mutter! One of my favorites with methi.

    Reply
  35. Sharmilee! :)

    February 18, 2013 at 4:17 pm

    Such creamy gravy no one can say no to it…my fav anytime!

    Reply
  36. Anuradha

    February 19, 2013 at 7:53 am

    hi raks..wonderful recipe…!made this a couple of days back and today again..my kids just love this..thanks for the great recipe..

    Reply
  37. Rita Bose

    February 20, 2013 at 11:24 am

    Wow! The gravy looks so creamy and delicious!Wonderful snaps! Do visit my blog at- http://www.rita-bose-cooking.com/

    Reply
  38. Indian Cooking with Gangnam Style...!!!

    February 22, 2013 at 4:01 am

    This is one of my fav. i made very often with little change with cashew gravy.. hope u like my blog too.

    Reply
  39. Unknown

    February 26, 2013 at 10:57 pm

    This comment has been removed by the author.

    Reply
  40. Unknown

    February 26, 2013 at 10:58 pm

    This was very tasty. You have mentioned 5 chilies in your recipe, i used only two. But felt that itself was pretty spicy. But turned out to be very very tasty dish.

    Thanks for sharing!

    Reply
  41. Swapnil Mishra

    February 28, 2013 at 5:34 am

    yes u can use kasuri methi gty sud b little more thn green methi.

    Reply
  42. Deeps

    March 3, 2013 at 11:44 am

    tried it…loved it!!
    Keep going gal! you will sure be blessed for making 'happy families'!

    Reply
  43. Manisha

    April 16, 2013 at 3:31 pm

    Hi,

    I tried this. It was very tasty. Thanks for the wonderful recipes. You have mentioned 5 green chillies for the curry which was more. So i used only 3……but it was still a lil spicy………….Nyways the taste was very good……Thanks

    Reply
  44. jay rao

    April 27, 2013 at 6:42 am

    Lovely. Just added a spoon of khova and bingo. Anyways perfect step to step explanation. Easy and yum. Thanks.

    Reply
  45. aasa

    August 20, 2013 at 1:10 am

    I prepared this following your page to the letter! and cant believe the compliments I got for it B-)
    Thanks a bunch womaniya 😀

    Reply
  46. aasa

    August 20, 2013 at 1:10 am

    O womaniya! I tried this one ..abso to the letter from this page.. and cant belive the compliments I got for it! Thanks a bunch!

    Reply
  47. Shanthi Rekha Rajagopal

    August 29, 2013 at 3:23 pm

    Just made it for dinner . Yummy

    Shanthi

    Reply
  48. Padma

    December 24, 2013 at 11:53 am

    hey, I tried this one… and it was good. My friends luved it.

    Reply
  49. AviatorDreamz

    January 10, 2014 at 11:34 am

    When do I add Salt Madam..

    Reply
  50. Sheela

    January 31, 2014 at 12:53 pm

    Tried it.. and it came out too good.. my family enjoyed it a lot.. you have given a very simple recipe. before this i browsed too many sites for methi matar recipe.. all of them time consuming and complex. then tried ur simple way and it just worked best.. Thanks..

    Reply
  51. Divine Spark

    March 11, 2014 at 2:15 am

    when to add salt? in the end?

    Reply
  52. Raks anand

    March 11, 2014 at 2:18 am

    Sorry, forgot to mention, updated now, its along with other masala powders

    Reply
  53. Soumya Jagathap

    August 5, 2015 at 5:35 pm

    For the first time am writing a comment.. Really happy with the outcome.. Thanks for such a delicious n easy recipe.. Ummmah

    Reply

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