Gluten FreeMethi matar malai recipe

Methi matar malai recipe

Methi matar malai recipe | Methi mutter malai – A popular creamy gravy pairs well with roti. Methi matar malai with detailed step-by-step pictures.

We usually make spicy gravy or tomato-based gravy as a side dish for chapati | roti. This recipe is a bit on the creamy side and goes well with naan, kulcha and jeera rice too. I learned this recipe from my friend in Singapore. She had this recipe in her handwritten cookbook.

We are using fresh methi leaves, peas, and cream in this recipe. So it will be slightly on the sweetish side. But the red chili powder and pepper powder will suppress the sweetness. I used both fresh methi leaves and dried kasoori methi to this gravy.

The original recipe used cardamom and cloves while grinding but since we don’t like the strong taste of the whole masala, I added garam masala. So you can see the slight color change in the gravy.

You can also check out – Methi matar pulao, Malai paneer, matar paneer, Gulab jamun kofta.

 

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Methi matar malai recipe

Creamy methi and green peas gravy
Course Dinner, side dish for chapati
Cuisine Indian
Keyword methi recipes, side dish for roti
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 people
Author Jeyashri suresh

Ingredients

  • ¼ cup fresh methi leaves chopped
  • 1 onion finely chopped
  • 1 cup frozen peas
  • ½ cup fresh cream
  • ½ cup water
  • 3 tsp oil
  • 1 tbsp kasoori methi
  • 1 tsp red chili powder
  • ½ tsp pepper powder
  • Salt as needed

To grind

Instructions

  • Soak the cashew nuts in hot water for 10 minutes.
  • Grind the cashew nuts along with garlic and garam masala into a fine paste. You can add little water while grinding.
  • In a pan add 3 tsp oil.
  • Add the onions to this and cook till it becomes translucent.
  • Now add the ground cashew masala paste to this.
  • Cook for a minute.
  • Add in the chopped fresh methi leaves.
  • Mix well and add the frozen peas.
  • If adding fresh peas, boil it separately and then add.
  • Mix well and add ½ cup water.
  • Add the red chili powder and salt. Mix well.
  • Let this cook for 5-7 minutes. The peas should become soft.
  • Now add ½ cup of cream to this. You can add 2 tbsp of cream and add full cream milk too.
  • Let this boil in a low flame for 2 minutes.
  • Add the kasoori methi at this stage. This gives a nice flavour to the methi malai matar.
  • Now add in the pepper powder to this.
  • Mix well and cook for a minute.
  • Switch off the flame.
  • Creamy methi malai matar is ready.
  • Serve with roti | Kulcha| naan.
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Notes

1. Do not cook for a long time after adding the malai | cream to the gravy.
2. Methi malai matar tends to thicken after sometime. So adjust the consistency accordingly.
  • Soak the cashew nuts in hot water for 10 minutes.
  • Grind the cashew nuts along with garlic and garam masala into a fine paste. You can add little water while grinding.
  • In a pan add 3 tsp oil.
  • Add the onions to this and cook till it becomes translucent.
  • Now add the ground cashew masala paste to this.
  • Cook for a minute.
  • Add in the chopped fresh methi leaves.
  • Mix well and add the frozen peas.
  • If adding fresh peas, boil it separately and then add.
  • Mix well and add ½ cup water.
  • Add the red chili powder and salt. Mix well.
  • Let this cook for 5-7 minutes. The peas should become soft.
  • Now add ½ cup of cream to this. You can add 2 tbsp of cream and add full cream milk too.
  • Let this boil in a low flame for 2 minutes.
  • Add the kasoori methi at this stage. This gives a nice flavour to the methi matar malai.
  • Now add in the pepper powder to this.
  • Mix well and cook for a minute.
  • Switch off the flame.
  • Creamy methi malai matar is ready.
  • Serve with roti | Kulcha| naan.

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41 COMMENTS

  1. Tried it today, recipe is really good, I just did a little variation, instead of dried fenugreek (Kasoori Methi) as mentioned in the recipe, I tried blanched fresh methi leaves (fenugreek leaves) chopped.. Turned out really good!

    Thanks again,
    Krutika

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