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Methi matar malai

methi matar malai recipe


Methi Mutter Malai Recipe

20 years ago (Mid 1990's) when I was a school going kid I had gone to my aunt's place in solapur where I had Methi Mutter Malai for the first time. She had joined a cooking class where she had learned how to make it. I had then tried this dish at various restaurant across india but never found a taste anywhere like what I had the first time. I even asked my aunt for the recipe, but she said she said she couldn’t remember the recipe.

So, I tried various recipes for Methi Mutter Malai from other bloggers finally I found the á recipe for Methi Mutter Malai  from rakskitchen which tasted good, but it was not exactly what I was looking for. So, I made some changes in her recipe and was successful in getting the taste that I was looking for. Here I am sharing my version of Methi malai Matar recipe.

Preparation Time: 15 min || Cooking Time: 15 min || Serves: 3 people

Methi Mutter Malai Ingredients:

  • Green peas(frozen) - 1 cup
  • Methi leaves fresh - 1 cup
  • Cream – 1.5 tbsp
  • Milk - 1/2 cup
  • Garam masala - 1/2 tsp
  • Turmeric – 1/4 tsp
  • Butter - 2 tblsp
  • cumin – 1/4 tsp
  • Onion - 1 Big
  • Cashews – 7-8
  • Green chilli - 2
  • Ginger - 1 small piece
  • Cardamom - 2
  • Cloves - 1
  • Kasoori methi – 1/2 tsp
  • Salt - as needed

How to make Methi Mutter Malai:

  • Boil green peas in water with a little salt and keep it aside.
  • Wash and clean fenugreek leaves. Chop it roughly.
  • Heat 1 tbsp butter in a kadai, add cardamom, cloves, onion, green chilli, ginger, finely chopped onions and saute till onion turn translucent. (please do not brown the onion) Cool down and add in mixer.
  • Grind it into a smooth paste and keep aside.
  • Heat kadai with remaining butter, add cumin seeds when it splutters, add turmeric powder, and ground paste.
  • Fry until raw smell goes off without changing the colour.
  • Add green pea and methi leaves. Fry for 2-3 mins
  • Add garam masala, Kasoori methi and salt. Fry for 2 minutes. Add milk, little water and mix well. The flame should be low to medium and cook for 3-4 minutes. Do not boil in high flame.
  • Lastly add the cream and mix well. Let it simmer for minute. Switch off the flame and transfer to the serving bowl.
Darshana Shah
I am an Electronic Engineer and now a Housewife. 'Cooking' was never my passion. My mom & my relatives would have never thought that I could cook someday, let alone the thought of me having my own cooking blog site. After marriage I started cooking for my husband, initially it was a job for me and I never realized when that job became my passion. Now Cooking moves me & Cooking for my family & friends is a fantastic way to bond, reduce stress, and feel satisfied.

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