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methi malai matar
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4.5 from 2 votes

Methi malai matar

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: methi malai matar, methi matar malai
Servings: 4


  • 1 bunch/ 1.5 cup post cleaning fenugreek leaves
  • 2 tbsp oil
  • 1 tbsp cumin seeds
  • 1 Onion chopped
  • 1 small piece ginger
  • 1 medium green chilli
  • 6-7 cashews ¼ cup
  • 1 tbsp sugar
  • Salt as per taste
  • 1 cup water
  • 1 cup peas
  • ½ cup cream


  • Boil 4-5 cups of water in a pan,add methi(fenugreek) leaves and turn off the heat.
  • Drain the water,keep the methi leaves aside.
  • Heat 1 tbsp oil in a pan.Saute cumin,chilli,onion & ginger untill 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 some 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.