Methi matar malai | How to make Methi matar malai

By Nandita Shyam  |  18th Apr 2016  |  
4.1 from 8 reviews Rate It!
  • Methi matar malai, How to make Methi matar malai
Methi matar malaiby Nandita Shyam
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About Methi matar malai Recipe

This recipe for Methi Matar Malai It's almost always a hit. Just the thought of flaky Parathas with Methi matar malai can lead to culinary nirvana.

The delicious and mouthwatering Methi matar malai is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Methi matar malai is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Methi matar malai. Nandita Shyam shared Methi matar malai recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Methi matar malai. Try this delicious Methi matar malai recipe at home and surprise your family and friends. You can connect with the Nandita Shyam of Methi matar malai by commenting on the page. In case you have any questions around the ingredients or cooking process. The Methi matar malai can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Methi matar malai with other users

Methi matar malai

Ingredients to make Methi matar malai

  • ginger - inch piece
  • garlic - 2 cloves
  • Green chili - 2, finely chopped
  • For the cashew poppy seed paste:
  • Chopped cashew nuts - 3 tbsp, soaked for 15-30 minutes
  • poppy seeds 1-1/2 tsp, lightly toasted
  • Other Ingredients:
  • oil - 2 tbsp
  • Fresh fenugreek leaves - 1 cup or 120 ml, tightly packed
  • Fresh or frozen green peas 1-1/2 cup
  • 1 large onion, blanched and pureed
  • salt to taste
  • sugar - 1/2 tsp
  • cumin seed powder - 1/2 tsp
  • coriander seed powder - 1/2 tsp
  • Kasuri methi - 1 tsp
  • Milk - 240 ml
  • Garam masala - 1/4 tsp
  • Grated or crumbled paneer - 1 cup
  • Fresh cream 2-3 tbsp

How to make Methi matar malai

  1. Make a paste of ginger, garlic and green chilli. Keep aside.
  2. Blend the soaked cashew nuts along with the roasted poppy seed to a fine paste in a blender and set aside.
  3. Heat oil in a thick bottomed pan and add the ginger garlic green chili paste and fry till the raw smell goes.
  4. Add the chopped fenugreek leaves and the green peas and fry for 5 minutes. Stir in the onion puree and fry for 2 minutes more.
  5. Add the salt, sugar, cumin-coriander seed powder, kasuri methi and mix well. Add the 1/4 cup of water to the mixture and cook covered for 4-5 minutes.
  6. After the peas are completely cooked add the cashew poppy seed paste and mix well. Add milk and allow the mixture to simmer on low heat for 5 minutes.
  7. Add the garam masala and the crumbled paneer and allow it to simmer for a 2 more minutes.
  8. Stir in the cream and mix gently and take off the heat. Serve hot with parathas or rotis.

Reviews for Methi matar malai (8)

Shubhalaxmi Chavana year ago

Onion puree kab dalni hai woh toh likha hi nahi hain.

Surekha Kulkarni3 years ago

Very nice

midhu sivadasan3 years ago


Makhumi Chhangte3 years ago

ok good me your group joint plisssd

Sonal sons3 years ago

I am not a big fan of this vegetable. But I am going to try it as I loved your description "culinary nirvana"...WOW.. beautiful choice of words

Monika Marne3 years ago


Dimple Setia3 years ago


Heena Soni3 years ago


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