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methi matar malai
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4.50 from 2 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.
Prep Time15 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 4

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 - as needed
  • 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

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.