Methi Matar Malai | How to make Methi Matar Malai

4.2 from 8 reviews
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By Renica Rego
Created on 6th Jan 2016
  • Methi Matar Malai, How to make Methi Matar Malai
Methi Matar Malaiby Renica Rego
  • Methi Matar Malai | How to make Methi Matar Malai (80 likes)

  • 8 reviews
    Rate It!
  • By Renica Rego
    Created on 6th Jan 2016

About Methi Matar Malai

Even fenugreek haters will love this one.

Methi Matar Malai, a deliciously finger licking recipe to treat your family and friends. This recipe of Methi Matar Malai by Renica Rego will definitely help you in its preparation. The Methi Matar Malai can be prepared within 20 minutes. The time taken for cooking Methi Matar Malai is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Methi Matar Malai step by step. The detailed explanation makes Methi Matar Malai so simple and easy that even beginners can try it out. The recipe for Methi Matar Malai can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Methi Matar Malai from BetterButter.

  • Prep Time20mins
  • Cook Time20mins
  • Serves4People
Methi Matar Malai

Ingredients to make Methi Matar Malai

  • Fresh fenugreek leaves (Methi) 1 large bunch
  • Green Peas (boiled) 1 cup
  • Medium sized onions 2
  • Fresh ginger 1 inch piece
  • Garlic pods 3-4
  • Fresh green chillies 2-3
  • Cashewnuts 50 gms
  • Cumin seeds 1 tsp
  • Tomato puree 1 cup
  • Turmeric powder 1/4 tsp
  • Kashmiri chilli powder 1 tsp
  • Cumin powder 3/4 tsp
  • Garam masala powder 1 tsp
  • Sugar 1 tsp
  • Milk 1 cup
  • Oil 1/2 cup
  • Salt to taste

How to make Methi Matar Malai

  1. Clean and wash fenugreek leaves well. Squeeze out excess water and chop finely.
  2. Grind (one) onion, ginger, garlic, green chillies and cashewnuts to a fine paste. Keep aside.
  3. In a thick bottomed pan, heat oil and add half the cumin seeds. Once they splutter, add the fenugreek and saute until water released by the leaves dries out. Keep aside.
  4. In the same pan, heat the remaining oil and cumin seeds. Add one chopped onion and saute until golden. Now add the ground paste, turn down the heat and saute for a minute.
  5. Add the turmeric, chilli, cumin and garam masala powders. Roast for half a minute and add tomato puree. Saute for another minute.
  6. Now add the peas, fenugreek leaves, sugar, salt and milk. Mix well and let simmer for about 5-10 minutes.
  7. Serve hot with freshly made rotis.

Reviews for Methi Matar Malai (8)

amit kumar3 months ago
The colour is not like methi mutter malayi
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Rajeshri Panchala year ago
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Madhuchanda Sharmaa year ago
do we have to blanch the methi as well? you have not mentioned it.
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Urpreet Kaur2 years ago
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Vinita J. Chaturvedi2 years ago
so testy
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priyanka sharma2 years ago
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Sukhmani Bedi2 years ago
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Ruchi Pareek2 years ago
tasty
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