Methi Matar Malai Recipe  

Prep Time: 15 Min

– Fenugreek – 200-250gm – Oil – 2 tbsp – Cinnamon Stick  – Cloves – 2-3  – Green Choti Elaichi – 2 – Black Pepper – 5-6  – Cumin Seed/Jeera – 1tsp – Onion – 4 medium size – Cashew nuts – 30 gm – Green Chili – 3 – Salt – 1 tsp – Turmeric – 1/4 tsp – Butter – 1 tbsp

Cook Time: 15 Min


White Scribbled Underline

– Oil – Ginger – Green Chilli  – Garlic – Green Peas – 1 cup – Red Chili Powder – 1/2 tsp – Coriander Powder – 1 tsp – Garam Masala – 1/2 tsp – Water – 1/2 cup – Salt as per Taste  – Sugar – 1/2 tsp – Cream – 3-4 tbsp – Coriander Leave


White Scribbled Underline

To make the perfect Methi Matar Malai, take 200-250 grams of Methi leaves, remove the stems, and wash them well.

Next step: finely chop the Methi leaves. Next step: place a pan on flame, add 2 tbsp of oil, and heat well. 

After hot oil, add cinnamon stick, cloves, green cardamoms, peppercorns, and cumin seeds and roast on low-medium flame. Next step: add four roughly chopped onions, roast well until the onion turns soft, and pick. 

Next step: transfer the cooled mixture and 4-5 tbsp of water into a grinding jar and make a thick, fine paste. Next step: Place a pan on flame, add 1 tbsp of butter and a little oil, and heat well. 

After the butter melts, add coarse garlic paste, coarse ginger, and chopped green chilies, and roast well. Next step: Add chopped methi and 1 cup of boiled green peas and roast for a while. 

After 1-1.5 minutes, add red chili powder, coriander powder, and garam masala and roast everything well. After roasting well, add prepared gravy and a little water and cook for 2 minutes. 

After 2 minutes, add water as required, salt as per taste, sugar, mix well, and cook for two minutes. After the gravy releases the oil, add cream, mix well, and cook for 1-2 minutes. 

Next step: turn off the flame, garnish with cream, Rogan (red chili oil), and chopped coriander. Now your perfect Methi Matar Malai is completely ready, and you can enjoy it.