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    Home » Recipes » Side Dish For Chapati

    Methi matar malai, Methi mutter malai recipe

    Updated on December 15, 2021 by Raks Anand 53 Comments / Jump to Recipe

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

    methi matar malai
    Methi matar malai

    When mutter and methi are available, this is a must try at home for lunch or dinner.

    Do check out my aloo matar gravy recipe and an amazing matar paneer recipe in this website.

    Jump to:
    • Recipe card
    • Step by step Method

    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, I am gonna make this.

    Pair it with Naan or roti, you will sure love it! Recipe slightly adapted from here.

    methi matar malai
    Methi matar malai

    How to make methi matar malai

    Firstly prepare a white rich gravy with sauteed onion, green chilli, ginger and cashews.

    Then, cook matar (green peas) & methi in this gravy. Finish with cream (malai) and a dash of lemon juice if desired.

    In Singapore, we get fresh matar in Little India imported straight from India.

    So I buy in small batches, prepare using fresh matar. But through out the year, frozen matar are available, I can also use it.

    Just fresh methi is to be bought. I at times freeze methi too and use it when needed. It's so handy.

    GOES WELL WITH

    • Naan
    • Plain kulcha
    • Tandoori style roti

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    Recipe card

    methi matar malai
    Print Pin
    5 from 8 votes

    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 minutes
    Cook Time 25 minutes minutes
    Servings 4
    Cup measurements

    Ingredients

    • 1 cup Methi leaves fresh
    • 2 cups Green peas I used peas that I had frozen
    • ¼ cup Cream
    • ½ cup Milk
    • ½ teaspoon Garam masala
    • 1 pinch Turmeric optional
    • 1 tablespoon Butter
    • ¼ teaspoon Kasoori methi optional
    • Salt
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Lemon juice Optional

    To fry and grind

    • 1 Onion
    • 7 Cashews
    • 5 Green chilli
    • 1 inch Ginger piece
    • 2 Cardamom green
    • 1 Clove
    Prevent your screen from going dark

    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.
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    Step by step Method

    1. Wash methi leaves firstly and separate the leaves from stem. Chop it roughly.
      2-methi-matar-malai
    2. Furthermore, in a kadai, heat butter, add cardamom, cloves, onion, green chilli, ginger. Continue frying until onions are transparent. Cool down completely and add cashews. Place in the blender.
      1-methi matar malai
    3. Grind it into a smooth paste with little water. After that, heat kadai with remaining butter and add Cumin seeds.3-methimuttermalai
    4. Then add the ground paste and fry well in medium heat. Cook furthermore until raw smell goes off with out changing the colour.4-methimuttermalai
    5. After that, add peas (matar) and methi. Fry furthermore until matar gets done (4-5 mins).
      5-methimuttermalai
    6. Add turmeric, garam masala and salt. Cook for 2 minutes in low flame. Add milk and mix well. The heat should be medium and cook for 3-4 minutes. Do not boil in high flame.6-methimuttermalai
    7. Lastly add the cream (malai) 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
    Methi mutter 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 03, 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 05, 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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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