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methi malai mutter recipe
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4.50 from 2 votes

Methi malai matar recipe

Methi malai matar can be made with fresh cream as well as market based low-fat cream.Fenugreek is great for Iron and recommended for lactating mothers.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: matar methi malai recipe, methi malai matar, methi matar malai
Servings: 4


  • Blender
  • frying pan
  • saucepan


  • 1 bunch 2 cup chopped methi leaves
  • 1 Onion chopped
  • 2 tablespoon oil
  • 1 tablespoon cumin seeds
  • 1 small piece ginger
  • 1 medium green chilli
  • 6-7 cashews 2 tbsp.
  • 1 cup water
  • 1 tablespoon sugar if you prefer little sweetness
  • 1 cup green peas fresh / frozen peas
  • ½ cup cream light or heavy or thickened cooking cream
  • Salt as per taste


  • Boil 4-5 cups of water in a pan. Add chopped methi leaves and turn off the heat.
  • Drain the water. Keep the fenugreek leaves aside.
  • Heat 1 tbsp. oil in a pan. Sauté cumin, chili, onion & ginger until onion is golden brown.
  • Add cashew and cook for few minutes. Turn off the heat.
  • Blend with ½ cup water once it cools.
  • Heat remaining oil in a pan and add the onion paste to it.
  • Let it cook for 4-5 mins. Add fenugreek leaves and cook along with little salt.
  • Add ½ cup water, cream, peas and sugar. Let it come to a boil. Add more water if required.
  • Turn off the heat. Serve hot with tandoori roti or chapathi.


Avoid heating the curry too much if you want to reheat