Restaurant-Style Methi Matar Malai


To Sauté Methi
  • 2 tablespoons ghee/clarified butter
  • 2 cups methi/fresh fenugreek
  • ¼ teaspoon salt
  • 1 cup peas boiled/frozen
For The Base Gravy
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 4 cloves
  • 2 green cardamoms
  • 6-8 black pepper corns
  • 6-8 garlic cloves
  • 2 onions medium
  • 2 tomatoes medium
  • 18-20 cashews
  • 1 green chilli
  • ¼ teaspoon salt
For Methi Malai Matar
  • 2 tablespoons oil
  • 1 small cinnamon stick
  • 1 star anise
  • 2 bay leaves
  • 2 green cardamoms
  • 1 teaspoon cumin seeds
  • salt to taste
  • ¼ teaspoon garam masala
  • ½ teaspoon sugar
  • 5 tablespoons fresh cream

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

To Sauté Methi
  1. In a pan heat ghee.
  2. Add clean and chopped methi along wth salt. Sauté for 2-3 minutes. The methi will reduce in size and turn soft.
  3. Now add the frozen peas and sauté for another 3-4 minutes or until they turn soft.
  4. Once done, keep it aside.
For The Base Gravy 
  1. In a kadai heat oil and then add cumin seeds, cloves, green cardamom and black pepper corns. Sauté them for 10 seconds.
  2. Now add garlic and salute for 2 minutes or until it turns light golden.
  3. Add roughly chopped onions and cook for 2 minutes or until they turn translucent.
  4. Further add tomatoes, cashews, green chilli, salt and mix well. Cover and cook for 3-4 minutes.
  5. Now add water and mix again. Cover and cook for another 3-4 minutes or until the vegetables turn soft.
  6. Once done, let them cool down completely.
  7. Puree them in a mixer grinder until smooth. The base for methi malai matar gravy is ready.
For Methi Malai Matar
  1. In a pan heat oil.
  2. Now add cinnamon stick, star anise, bay leaves, green cardamoms and cumin seeds. Sauté for 10-15 seconds.
  3. Add the gravy base we prepared earlier and cook on medium heat while stirring it continuously, else the gravy will stick to the bottom of the pan.
  4. Add little water and let it simmer on medium flame for 2 minutes.
  5. Now add the methi matar we cooked earlier and mix well.
  6. Add some water, depending on the desired consistency. Bring it to a boil.
  7. Finally add garam masala, sugar and fresh cream.
  8. Thick and creamy methi malai matar is ready.
  9. Serve hot with roti, paratha, puri or rice.

Recipe Notes

  • Its important to sauté methi, this will help to reduce its bitterness.
  • You can replace cream with homemade malai
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