Name: Methi Matar Malai Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 · 2 to 3
Cuisine: North Indian
Ingredients: 1 tablespoon oil; ½ teaspoon cumin seeds; 2 small (or 1 large) green cardamoms; ⅛ to ¼ teaspoon black pepper corn ((cut down for low heat)); ¾ inch cinnamon piece ((optional, or ½ inch cassia)); 2 cloves ((optional)); ⅓ inch (5 grams) ginger (sliced); 2 (5 grams) large garlic cloves (sliced); 1 green chili ((chopped to 2 portions, omit for kids)); 1 cup (125 grams) yellow onion (sliced); 15 (30 grams) cashews; ½ cup (120 ml) water (to cook onions); 1 tablespoon butter; 2 to 2½ cups (50 grams) methi leaves ((weigh/measure, rinse & chop)); ½ cup (90 grams) green peas ((heaped cup, frozen or boiled fresh peas)); ⅓ teaspoon sea salt ((+ more, adjust to taste)); ½ teaspoon coriander powder; ¼ teaspoon fennel seed powder ((optional)); ⅓ to ½ teaspoon Garam masala ((or use as per your preference)); ⅓ to ½ cup water ((or use milk to omit cream, read notes)); 2 to 3 tablespoons heavy cream ((read notes to omit, use more if you want))

Simple, practical, and full of everyday flavour, Methi Matar Malai Recipe is a vegetarian North Indian main made with simple everyday ingredients in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 2 · 2 to 3
Category: Main Course
Cuisine: North Indian

Ingredients

1 tablespoon oil
½ teaspoon cumin seeds
2 small (or 1 large) green cardamoms
⅛ to ¼ teaspoon black pepper corn ((cut down for low heat))
¾ inch cinnamon piece ((optional, or ½ inch cassia))
2 cloves ((optional))
⅓ inch (5 grams) ginger (sliced)
2 (5 grams) large garlic cloves (sliced)
1 green chili ((chopped to 2 portions, omit for kids))
1 cup (125 grams) yellow onion (sliced)
15 (30 grams) cashews
½ cup (120 ml) water (to cook onions)
1 tablespoon butter
2 to 2½ cups (50 grams) methi leaves ((weigh/measure, rinse & chop))
½ cup (90 grams) green peas ((heaped cup, frozen or boiled fresh peas))
⅓ teaspoon sea salt ((+ more, adjust to taste))
½ teaspoon coriander powder
¼ teaspoon fennel seed powder ((optional))
⅓ to ½ teaspoon Garam masala ((or use as per your preference))
⅓ to ½ cup water ((or use milk to omit cream, read notes))
2 to 3 tablespoons heavy cream ((read notes to omit, use more if you want))

Method

Preparation

Heat oil in a pan and add the whole spices – cumin, cinnamon, cardamom, black pepper and cloves. (be careful as they can splutter)
When they begin to sizzle, add green chilies, ginger, garlic & onions. Saute them for 6 mins until transparent. Add cashews and pour water. Cook covered until very soft, for 5 to 6 mins.
Cool down and remove the chilies (for kids-friendly/ low heat option). Transfer to a blender jar and blend to a super smooth puree.

How to make Methi Matar Malai

Meanwhile, on a medium heat, melt butter in the same pan and add methi leaves. Saute for 4 to 5 mins until wilted.
Stir in the garam masala, fennel, salt and coriander powder. Add the green peas and saute for 2 mins.
Transfer the onion cashew puree and pour water. Mix well and bring it to a gentle boil. Cook covered on a medium heat for 5 mins, until thick.
Taste test and adjust salt, pepper or add back the green chilies for extra heat. Stir in heavy cream or fresh cream and turn off. Serve with Tandoori Roti, Naan, Roti or with Basmati rice.