Methi Matar Malai

Yields: 6 Servings

Yes!!! I reached another milestone – Glad to inform you that this is my 50th post !!! While I wasn’t aware that I am reaching my 50th post, I quickly realized after looking at my post numbers. I wanted to celebrate this gesture with our family’s favorite and a vegetable of my little one’s choice. While I shop for my weekly grocery, there is one green gem that I never forget to pick up from the produce section. These tiny proteinaceous green peas !!!!! There is a mild sweetness in green peas, that makes it my Lo’s favorite vegetable. Green peas are very rich in dietary fiber and vitamin K. This vegetable is available in fresh pods during the months of January – March. However, you can always find this is the frozen section.  Green peas when paired with the healthy methi leaves calibrates the taste and flavor of this dish- METHI MATAR MALAI. Authentically, it is made using cream/malai. However, I have made this using milk, instead of malai for a low-fat version. I assure there is no compromise on the taste and flavor though. Pair this with phulka, rotis or rice and enjoy the flavor of methi and matar.


0/15 Ingredients
Adjust Servings
    Main Ingredients
  • Saute and Grind


0/6 Instructions
  • Wash, clean and roughly chop the methi greens and set aside. Add to hotwater and blanch for 2-3 mins. If you are using the fresh green peas, remove them from pods wash and pre-cook.
  • Heat a pan and add half a tsp of ghee to it. Add cardamom, cloves to it. Add roughly chopped onion, slit green chili, ginger and saute till onions turn pink. Add cashews at the last and fry for a minute. Switch off the flame and allow it to cool down. Grind them to a smooth paste with poppy seeds.
  • Heat the pan and Transfer the grounded paste to it. Set the flame to medium-low.
  • Once they combine together, add Coriander powder, garam masala, and salt to it. Slowly add milk to it and mix together.
  • Saute till the raw smell goes off for about 3 mins. Add the chopped methi leaves and frozen peas to it. Mix them uniformly. Let it cook for about 5 to 6 mins. The cashews and milk make them thicken quickly. So take care while cooking the gravy.
  • Add crushed kasoori methi to the gravy, before switching off the stove. After it is cooked, transfer it to a serving dish. Garnish with Kasoori Methi and serve with pulav, rice or flatbread of choice.


  • I have used frozen peas here. You can use fresh peas or dried green peas too. These have to be precooked before adding to the gravy.
  • The addition of kasoori methi is completely optional. I add it for the extra flavor. You can omit if you do not wish to.
  • You can use fresh cream to garnish the dish, instead of milk.

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