Methi Matar Malai

Methi Matar Malai Recipe

25 Rating


About Methi Matar Malai Recipe:

Methi Matar Malai is a popular Indian dish which is made in north India especially during winters when fresh methi /fenugreek is in season! This recipe combines methi, matar and malai in a rich, sweet and seriously creamy curry! Methi is a popular winter vegetable in India. 

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  • 18 Ingredients
Adjust Servings :

Ingredients for Methi Matar Malai Recipe

  • 250 gram Methi, washed and finely chopped
  • 100 gram Peas
  • 1/2 cup Hung yogurt
  • 1 No.s Tomato puree
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Coriander powder
  • As required Salt
  • 1/4 teaspoon Sugar
  • As required Ingredients for grinding
  • 1 No.s Onion Chopped
  • 2 No.s Green chillies
  • 2 No.s Garlic Cloves
  • 1 inch Ginger chopped
  • 6 No.s Almonds
  • 1 teaspoon Poppy seeds
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Methi Matar Malai Recipe


In the small grinding jar of the add 1 small chopped onion, 1 inch ginger, 2 cloves garlic, 6 almonds, 1 tsp poppy seeds, 2 green chillies according to taste. Grind to make a smooth paste.


Into a pan add 1 tsp oil, ½ tsp cumin seeds and allow to crackle. Then add 250 gms chopped methi leaves, sprinkle salt and stir. In a few minutes the methi will wilt and soften .keep stirring. Cover and cook for about 2 minutes.


Next add 100 gms of steamed peas. Turn off the heat and keep aside.


In another pan add 1 tbsp oil, add the ground paste and saute on low to medium heat for 3 to4 minutes till the raw smells go and the aromas of the fried masala come through.


Next add 1 tsp turmeric powder, 1 tsp garam masala powder, ½ tsp coriander powder, ½ tsp black pepper powder. Stir and mix well. Add puree of 1 tomato, ½ cup hung curd and mix well with the masala. Add a little salt and ¼ tsp sugar.


At this stage stir in the cooked methi and green peas and stir will to mix all the ingredients. Simmer for another 3 to 4 minutes so the flavours combine well.