Methi Mutter Malai

I read this recipe on My Magic pan blog. Since then I was desperate to make it..and finally I made it .My kids and hubby loved it.

A very popular Punjabi and North Indian recipe Methi Matar Malai. As the name says it is made from methi (fenugreek leaves), matar (green peas) and malai (heavy cream).

It is one among the most popular recipes in a restaurant’s menu card. It goes well with roti, naan and pulao varieties. Perfect for kids and fussy eaters.


Green Peas – 1 cup
Onion – 2
Green Chillies – 2
Ginger Garlic paste – 1 tsp
Chilli powder – 1/2 tsp
Garam Masala – 1/2 tsp
Milk – 1 cup
Cashewnut – 5 to 7
Kasuri Methi – 2 tbsp (or fresh methi 1/4 cup)
Jeera/Cumin seeds – 1 tsp
Oil – 2 tsbp
Salt – as needed


  1. Heat a pan with water and add the green peas ( I used frozen) and cook until soft, but not mushy. (You can used readymade safal brand frozen peas).320
  2. Heat a pan with oil and temper with cumin seeds.
  3. Add chopped onions & slit green chillies and saute until they become transparent.
  4. Add ginger-garlic paste, chilly powder, salt & garam masala and saute until the raw smell goes away.321
  5. Add the milk(reserve some soaking/grinding the cashews) and stir in low flame. Add the cooked peas and mix and cook for 3-4 mins.
  6. Soak and grind the cashews into a smooth paste. Add this to the gravy and mix. The gravy will start thickening. Add water or milk (if needed) to get the required consistency.
  7. Finally add kasuri methi and let it cook in low-medium flame for 2-3 mins. Switch off the flame.322
  8. Methi Mattar Malai is ready.

Serve hot with roti, naan or any pulao varieties.


  • You can skip the red chilly powder and add more green chillies or green chilly paste for a white version of Methi Matar Malai.
  • If using fresh methi leaves add / saute it for a few seconds after the onions are transparent.
  • Though the recipe is Methi Matar “Malai”, I have not added any Malai (cream) as it was rich & creamy enough with milk & cashew paste… You can add a tbsp of fresh cream finally as per your taste.
  • After adding milk, cook the gravy in a low flame. Else it might curdle.

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