Methi Matar Malai – Creamy North Indian Delight

Methi Matar Malai – Creamy North Indian Delight

A rich and mildly sweet dish made with fresh methi leaves, green peas, and cream. Known for its smooth texture and balanced flavors, this classic pairs beautifully with Indian breads.

Ingredients

Main:

  • 1 cup fresh methi (fenugreek) leaves (chopped)
  • 1 cup green peas (fresh or frozen)
  • 2 tbsp butter or oil

For Gravy:

  • 1 onion (finely chopped or paste)
  • 2 tbsp cashew paste (soaked and ground)
  • 1 tsp ginger-garlic paste
  • 1–2 green chillies

Binjal Spices:

  • ½ tsp Binjal Turmeric Powder
  • 1 tsp Binjal Red Chilli Powder (optional, for mild heat)
  • 1 tsp Binjal Garam Masala

Other:

  • ½ cup fresh cream
  • Salt to taste
  • ½ tsp sugar (optional, for balance)

Preparation

  • Wash and chop methi leaves.
  • Lightly sprinkle salt and keep aside for 10 minutes, then squeeze out excess bitterness.

Cooking Method

  1. Heat butter or oil in a pan.
  2. Add onions and cook until soft and light golden.
  3. Add ginger-garlic paste and green chillies, sauté well.
  4. Add cashew paste and cook for 2–3 minutes until slightly thick.
  5. Add Binjal spices and mix gently.
  6. Add methi leaves and cook for a few minutes.
  7. Add green peas and mix well.
  8. Pour a little water and cook on low flame for 10–15 minutes.

Final Touch

  1. Add fresh cream and mix gently.
  2. Add a pinch of sugar to balance the slight bitterness of methi.
  3. Sprinkle Binjal Garam Masala and simmer for 2–3 minutes.

Serving Suggestion

Serve hot with:

  • Butter naan
  • Tandoori roti
  • Jeera rice

Traditional Tip

Do not overcook methi after adding cream, it helps maintain the fresh flavor and color.

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