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Methi Matar Malai Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Methi Matar Malai Recipe is a delicious mild gravy made up of fenugreek leaves, peas and cream.

Course: Main
Cuisine: Indian
Servings: 4 Servings
Author: Rachna's Kitchen
  • 1 1/2 cups fenugreek leaves
  • 3 cups water
  • 1 teaspoon salt
For the onion paste
  • 1 cup onion roughly chopped
  • 2 cardamom pods
  • 2 tablespoons cashew nuts
  • 1 tablespoon almonds
  • 1 tablespoon fennel seeds
  • 2 green chilies adjust to taste
Other ingredients
  • 1 cup green peas
  • 1 tablespoon ghee
  • 1 teaspoon grated ginger garlic or paste
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon white pepper powder
  • 1/2  teaspoon cumin powder
  • 1/2 teaspoon cardamom powder
  • 2 dates roughly chopped
  • 1/2 cup milk
  • 1 teaspoon home made malai
  • salt to taste
  • 1 teaspoon kasoori methi crushed
  1. Pluck fresh fenugreek leaves from stem and wash them.

  2. Then take 2 cups of cold water in a bowl and mix 1 teaspoon of salt. Sink the fenugreek leaves for at least 20 minutes. After 20 minutes drain all the water out. This will take out all bitterness from the fenugreek leaves.
  3. Mean while we can prepare the spice mixture for gravy.
  4. Take ingredients cashew nuts, almonds, cardamom pods, green chilies, fennel seeds and chopped onion into a sauce pan. Add 1/2 cup of water and boil it on medium heat for 10 minutes.

  5. After 10 minutes, drain the remaining water and grind it in a mixture jar.
  6. It will turn into fine smooth mixture.
  7. Now boil fenugreek leaves along the shelled peas.

  8. Drain excess water using a siever. Don't squeeze the veggies.  Note - don't throw drained water, we can use it in gravy later.
  9. Place a wok on medium flame and heat a tablespoon of ghee or butter.

  10.  Add cumin seeds and saute till they splutter. Then add grated ginger and garlic, saute for next 30 seconds or till the raw aroma goes off.

  11.  Add ground mixture prepared in step 2. and saute on medium low heat. After 2 - 3 minutes, the mixture will start loosing ghee in sides. It means that masala is cooked now.

  12. Add spices garam masala, white pepper powder, cumin powder and cardamom powder.

  13. Saute again for 1 minute.
  14.  Add cooked fenugreek leaves and peas.

  15. Mix it and add the saved water in above step 3 to adjust the consistency.

  16. Turn flame to minimum and cook for another 2 minutes

  17. Add crushed dates and Salt. Give it a mix.

  18. Add milk and mix it.

  19. Add crushed kasoori methi.

  20. At last, add 1 teaspoon of homemade cream and switch off the gas. Methi Matar Malai is ready to serve with chapati or naan.