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Methi matar malai is a popular north Indian dish. As the name suggests it is made from methi (Fresh fenugreek), matar (green peas) and malai (fresh cream). This is a very easy and simple recipe. This is a very flavourful sabzi and tastes just awesome. You can try this at home and drop a comment for me. Do not forget to like, share and subscribe.


  • 2 Onions chopped
  • Cashew nuts
  • Ginger chopped
  • 1 Green chili chopped
  • Garlic
  • 1 bunch Methi / Fenugreek
  • 2 tbsp Ghee
  • 1/2 tsp Cumin seeds
  • 1~2 Bay leaves
  • Kitchen king masala
  • Water
  • Salt to taste
  • 1/2 cup Green peas
  • Fresh cream
Methi Matar Malai - Marathi Recipe


  • Take methi and pluck its leaves with tender stalks.
  • Wash it really good 2-3 times.
  • Heat up water and bring it to boil.
  • Add methi leaves and press these a little with ladle.
  • Cook for just about 5 minutes.
  • After 5 minutes, turn off the gas.
  • In a bowl take ice cold water.
  • Transfer the methi into ice cold water.
  • When methi cools down squeeze out water from it and cut methi leaves finely.
  • Keep these aside.
  • In a pot take onion, cashew nuts, ginger, green chili and garlic.
  • Take cooker and add water in it.
  • Put the pot in the cooker and close the lid.
  • Cook on medium heat until 2 whistles.
  • You can add all this in boiling water and cook.
  • Transfer everything into blender pot and blend it into fine paste.
  • Do not add any water at all. Masala is already.
  • Heat up ghee into a pan. You can use oil instead of ghee.
  • Add cumin seeds and let them splutter.
  • Add bay leaves and the blended masala.
  • Mix well and cook for about 5-7 minutes.
  • When the masala begins to release ghee from the sides, add kitchen king masala and mix well.
  • You can use garam masala instead of kitchen king masala.
  • Add water and salt. Mix well.
  • You can also add sugar if you want.
  • Add matar and cook for another 4-5 minutes.
  • Add blanched methi and mix well.
  • Cook for 2-3 minutes more. Do not cover while cooking or color of methi will change.
  • Add malai and mix well.
  • Cook for 2 more minutes and turn off the gas.
  • Methi matar malai is already.
  • It goes well with roti, paratha, naan.


  • Do not throw the water in which you cooked methi as it contains nutrients. You can use this water for making soup for while making paratha.
  • Do not cook more than 5 minutes or color of methi leaves will change.
  • If you transfer the blanched methi leaves into ice cold water their color remains nice green.
  • If you are using frozen methi then no need to blanch methi as it is already blanched.

Methi Matar Malai - Marathi Recipe

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