Go Back
–+ servings
Print Recipe
No ratings yet

Methi matar malai recipe

Creamy methi and green peas gravy
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, side dish for chapati
Cuisine: Indian
Keyword: methi recipes, side dish for roti
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.

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.