Methi Matar Malai recipe


  • 3/4 cup fresh green peas/pachi bataani/matar, boile
  • 1 1/2 cup packed fresh methi leaves
  • 1 onion, finely chopped
  • 2 tomatoes, blanched, peel skin and chop
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper pwd
  • 1/4 cup low fat milk
  • 1 tbsp malai/fresh cream
  • 6-7 cashewnuts + 1 tsp poppy seeds, soak 2-3 tbsps milk for 15 mts and grind to paste
  • garam masala pwd (2 cloves, 1/2? cinnamon, 1 cardamom)
  • salt to taste
  • 1 1/2 tbsps oil or ghee
  • Make a paste:
  • 1 small onion
  • 4 green chillis
  • 1? ginger
  • 3 cloves garlic

Cooking Instructions

Add big pinch salt+big pinch sugar to the methi leaves along with half a cup of water and let it rest for 15 mts. Squeeze water from methi and keep aside.

Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.

In the same vessel, add the remaining oil, add the cumin seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.

Add pepper pwd and combine. Add the chopped tomatoes and cook for 4 mts.

Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.

Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat. Serve hot with rotis, paranthas or naan.

22 Feb 2011     1855 views     NON-Vegetarian       Vegetables > Saag

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