Methi Malai Matar

Methi malai matar is a rich, creamy North Indian sabzi made with fresh fenugreek leaves, green peas, and a mild malai-based gravy. This recipe has the perfect balance of slight bitterness from methi, natural sweetness from matar, and creaminess from malai. It tastes indulgent but still feels comforting when made at home.

Course Main Course, Side Dish

Cuisine Indian

Keyword methi malai matar

Prep Time 15

Cook Time 40

Total Time 1 55

Servings people

Calories 1681kcal

Author Puja

Equipment

Ingredients

2-3 tbsp Ghee
1 tsp Cumin
1 inch Cinnamon
1-2 Bay leaf
2-3 pods Green cardamom
3-4 Onions medium sized (chopped)
1 tbsp Ginger garlic paste
1-2 Green chillies chopped

Powdered spices:

1/2 tsp Hing
1/2 tsp Turmeric powder
1 tbsp Kashmiri red chilli powder
1 tsp Spicy red chilli
1 tbsp Coriander Powder
1 tsp Cumin powder

Others:

3-4 Tomato puree
1.5 cups Green peas
3 cups Fresh methi loosely packed, chopped
1 tsp Kasuri methi
1 tsp Garam masala
1/2 tsp Lemon juice
3/4 cup Fresh cream milk cream
Salt to taste

Instructions

Heat kadai on high heat, add ghee into it and let it melt.
Now add cumin, cinnamon, bay leaf, green cardamom and onions, stir and cook on medium high flame until the onions turn golden brown.
Then add ginger garlic paste and green chillies, stir and cook for 2-3 minutes on medium heat.
Once the ginger garlic paste is cooked well, add all the powdered spices, stir and add little water to prevent the spices from burning, increase the flame to medium high and cook the masala well.
When the ghee starts separating add the tomato puree and salt to taste, stir and cook on medium flame for about 2-3 minutes.
Then cover the kadai with a lid and cook for 15-20 minutes.
Keep stirring at regular intervals until the ghee separates, add hot water if mixture getting dry.
Once the ghee separates, add the green peas, stir well and cook on medium heat.
Add hot water to adjust the consistency, cover and cook for 3-4 minutes.
Remove the lid and add fresh methi, keep stirring and cook for 10-12 minutes on medium low flame.
Further add kasuri methi, garam masala and lemon juice. Stir well and turn off the flame and add the fresh cream, mix well (do not cook after this, to avoid the cream from splitting).
Now add some fresh chopped coriander leaves.
So the methi malai matar is ready to serve.
Serve hot with tandoori rotis, naan or ghee rice.

Nutrition