Recipe: Methi Matar Malai
Last Updated: Thursday, September 27, 2012, 09:36

Methi Matar Malai is a Punjabi recipe served best with hot naan.


1/2 Cup cream or malai
1 Bunch methi leaves, chopped
1 Cup boiled green peas
Salt to taste
3 tbsp Ghee or butter
1/2 tsp Cumin seeds
1 Pinch asafoetida

Powder together:
1 Cardamom
1/2 Inch stick cinnamon
2-3 Cloves

Grind to paste:
1 Onion
1 tbsp Khus khus (poppy seeds)
1 tsp Sugar
1-1/2 tbsp Cashewnuts
1 tbsp Curds
2-3 Green chillies
1/2 Inch piece ginger


Take salted hot water.

Immerse methi in this water for 5 minutes.

Wash properly under running water.

Remove excess water with the help of a colander.

Take a bowl and beat malai until it becomes smooth.

Heat ghee in a kadai.

Add cumin seeds and asafoetida.

Mix the paste properly and fry for 2-3 minutes.

Add powdered spice and salt to taste.

Now add peas, methi leaves, malai and all other ingredients.

Boil it until gravy thickens.

Sprinkle a dash of flour to make gravy thick. Mix it well.

Small amount of milk can be used, in case gravy is too thick.

Malai Methi Matar is ready to serve.

First Published: Thursday, September 27, 2012, 09:36

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