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Methi Matar Malai

methi malai matar
Fresh Methi (Fenugreek) leaves and green peas in a creamy sauce.

Fenugreek/Methi Leaves - about 2 1/2 cups
Green Peas/Matar - 1 cup
Bay Leaf/Tamal Patra/Tej patta - 1
Cloves/Long/Lavang - 4
Cinnamon/Dalchini - 1/2 inch piece
Cashews/Kaju - about 10
Almonds/Badam - about 10
Milk/Doodh - about 1 cup
Onion/Pyaaz/Kanda - 1 small
Green Chillies - 6
Ginger/Adrak - an inch piece
Green Cardamom/Elaichi - 1 pod (seeds only)
Coriander Seeds/Dhane/Dhania - 1 tsp
Cumin Seeds/Jeera - 1/2 tsp
Fennel Seeds/Saunf/Badishep - 1 tsp

1. Soak cashews and almonds in milk for 15 - 20 minutes.  Roughly chop onions and fenugreek leaves.
2. Grind onions, green chillies, ginger, coriander seeds, cumin seeds, fennel seeds, cardamom seeds to a fine paste with little water.  Keep this onion paste aside.
3. Grind soaked cashews, almonds with milk to a fine paste and save it for later.
4. Heat about 1 tsp oil in a pan and add bay leaf, cloves and cinnamon.  After few seconds, add green peas.  Saute for 2 - 3 minutes.  Add chopped fenugreek leaves.  Continue cooking till the raw smell goes off and the leaves wilt.
5. Add the ground onion paste and salt.  Saute at low flame for about 5 minutes.
6. Now add cashew almond paste.  Cook till the gravy thickens, about 5 minutes at low flame.
7. Garnish with sliced almonds and serve creamy Methi Matar with roti or naan or puri.


  1. Lovely curry .great with chapathis

  2. Love the combination! goes well with anything.

  3. It looks delicous and the combo

  4. i dont like methi.. but this is yummy
    creamy gravy makes me try this.. -:)

  5. This is one of my favorite dishes, really love the recipe :)


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