Restaurant-Style Methi Matar Malai Recipe – 5 Easy Steps

Ingredients for Methi Matar Malai Recipe

Main Ingredients:

 

• • 1 to 1.5 cups fresh fenugreek leaves (methi), washed and chopped

• • 1 cup green peas (matar)

• • 2 tomatoes (roughly chopped)

• • 1 onion (roughly chopped)

• • 1 green chili (chopped)

• • 7-8 cashew nuts

Dairy & Sweeteners:

 

• • 1/2 cup milk

• • 2 tbsp fresh cream

• • 1 tsp sugar

Spices & Seasonings:

 

• • 1 green cardamom

• • 1/2 tsp cumin seeds

• • 1 tsp coriander powder

• • 1/2 tsp roasted cumin powder

• • Some turmeric powder

• • Some red chili powder

• • Some salt

• • 1 tsp dried fenugreek leaves (kasuri methi)

Other Ingredients:

 

• • 2 tbsp oil

• • Some ice cubes

• • Water (as needed)

How to Make Methi Matar Malai

Step 1: Prepare the Fenugreek Leaves & Peas

 

1. 1. Dry roast the chopped fenugreek leaves in a pan for 3-4 minutes. Once done, transfer them onto a paper towel and let them dry completely.

1. 1. In the same pan, bring some water to a boil and add green peas. Let them boil for a few minutes, then drain the water.

1. 1. Transfer the boiled peas into a bowl with some ice cubes. This helps retain their bright green color.

Step 2: Make the Gravy Base

 

4. 4. Heat oil in a pan and add green cardamom, cumin seeds, chopped onion, green chili, cashew nuts, and chopped tomatoes. Sauté everything well.

4. 4. Add spices like salt, turmeric powder, red chili powder, coriander powder, and roasted cumin powder.

4. 4. Cover the pan and let the mixture cook on low flame until the oil starts to release.

4. 4. Once cooked, turn off the heat and allow the mixture to cool.

Step 3: Blend & Cook the Gravy

 

8. 8. Transfer the cooled mixture to a blender, add some water, and grind it into a smooth paste.

8. 8. Heat the same pan again and pour the blended paste back in. Cook for a few minutes until it starts boiling.

Step 4: Final Touches

 

10. 10. Add roasted fenugreek leaves, boiled peas, and sugar to the gravy. Mix well and cover the pan, allowing it to cook on low heat.

10. 10. In a small bowl, mix milk with a little gravy, then pour this mixture back into the pan. This prevents curdling and enhances the creamy texture.

10. 10. Finally, add fresh cream and dried fenugreek leaves (kasuri methi) and cook for another 2 minutes until the oil starts to release.

Step 5: Serve & Enjoy!

Now that you know how to make Methi Matar Malai, it’s time to bring restaurant-style flavors to your home kitchen! This dish is rich, creamy, and packed with nutrients, making it a great choice for a satisfying meal. Pair it with soft rotis or fragrant rice, and enjoy the goodness of homemade food. Try it out today, and if you love this recipe, don’t forget to share this Methi Matar Malai recipe with your loved ones!