Methi Matar Malai

Methi Matar Malai

Farm fresh, Methi and Matar, are available in abundance in our Rythu bazaar (Farmer’s Market) at reasonable prices. The plump green peas and methi make a great combination with the rich familiar flavor of fresh cream that elevates this flavorful, creamy curry of North Indian origin. Black pepper and green chillis lend a savory note to this otherwise mildly sweet tasting curry that is modest in its appearance. A recipe that can be made ahead and works great for a get together or party. Makes for a good side with phulkas, rotis and Naan.

Farm fresh green peas

Methi Matar Malai Recipe

Recipe Source: My old recipe files

Prep & Cooking: 45 mts

Serves 4-5 persons

Cuisine: North Indian



3/4 cup fresh green peas/pachi bataani/matar, boiled

1 1/2 cup packed fresh methi leaves

1 onion, finely chopped

2 tomatoes, blanched, peel skin and chop

1/2 tsp cumin seeds

1/2 tsp black pepper pwd

1/4 cup low fat milk

1 tbsp malai/fresh cream

6-7 cashewnuts + 1 tsp poppy seeds, soak 2-3 tbsps milk for 15 mts and grind to paste

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

salt to taste

1 1/2 tbsps oil or ghee

Make a paste:

1 small onion

4 green chillis

1″ ginger

3 cloves garlic

1 Add big pinch salt+big pinch sugar to the methi leaves along with half a cup of water and let it rest for 15 mts. Squeeze water from methi and keep aside.
2 Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.
3 In the same vessel, add the remaining oil, add the cumin seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.
4 Add pepper pwd and combine. Add the chopped tomatoes and cook for 4 mts.
5 Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.
6 Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat. Serve hot with rotis, paranthas or naan.

Homemade Naan with Methi Matar Malai

  • Maninas

    What a wonderful dish!

  • Janaki

    Yesterday when i saw this curry in the picture along with the naan – i was looking forward for this post since it looked sooooo yummy! ๐Ÿ™‚ I am definitely going to try this. I love your recipes, pictures and tips sailu….keep up the good work.

  • kamalabhoopathy

    Like Janaki, yesterday i too felt that this curry looks nice and today you posted the recipe. thank you for sharing this with all.

  • Baby

    Lovely recipe Sailu. Can we skip the malai/fresh cream in this? How does it taste without the malai?

    Yes, you can avoid malai. Since its cooked in milk, it tastes good even without malai. The original recipe called for 1 tbsp malai, but I added about a tsp of malai and it tasted good.

  • deepa

    mouthwatering recipes….
    think u used US measurement cups? which brand maida u use?

    I mostly eyeball the measurements and most times follow US measurements. In most departmental stores here, we do not find branded maida. I mostly buy from Spencer Mart.

  • saritha

    Sailu, This looks yummy!! Can’t wait to try this. Your food blog is the best.

  • Madhuri

    This is mouth watering , will try it soon.

  • Divya

    Do you live in India?

    Yes, I live in India.

  • Swetha

    Hi Sailu, very nice dish. Looks very creamy and rich. You always make the best recipes. I am a big fan of your blog. Recently I also started a blog. I am sure it’s not the best like Sailu’s kitchen but I am trying to build it little by little. Come stop by my blog sometime, I will be very happy. Here is my URL

  • Rayna

    Hi Sailu,
    I just tried this recipe and it was GOOD ! Love all your recipes..
    You are the best !

  • AshaLatha R K Prasad

    I had prepared aloo matar malai….. But it did not come out well… may be next I will try this… with your guidance of course… I’m sure I would be able to savor this prep…..unlike my previous….. ๐Ÿ˜‰


  • Divya

    Yum..a perfect accompaniment for rotis. I usually eyeball the ingredients too, but for the sake of blogging, I painstakingly measure the ingredients :):)

  • Jaysh


    I made this recipe, it came out excellent, thanks to you. I have prepared this dish before, but without cashew nuts, it is not same. Your measurements are too good. You are an excellent cook!

  • Anu

    Hi Sailu,
    Thanks a lot for the recipe. I tried in the weekend and it tasted too good. My husband loved it.

    Any tip for cooking this without breaking the milk?

  • saj

    thanxs for this wonderful recipe…

  • Sameera

    Can i use Kasuri methi instead of fresh methi leaves. I dont get fresh methi here in China so I have bought along MDH and everest kasuri methi packets from India.

    • bhardwaj mylavarapu

      if you have fenugreek seeds you can grow methi in china too it will take hardly 1 wk of time.i did that personally in china.

  • Sirisha

    This was actually pretty close to your other dish Methi Matar, and equally delicious.

    I did away with the malai, and used more cashews – really happy with the dish. Thanks Sailu.

  • Shoba

    Tried this receipe and it came out well.will try out some of your other receipes .you are an excellent cook.thanks for sharing.