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Methi Malai Matar

Healthy and yummy methi malai Matar gravy. Tastes great with roti/rice
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Course: Gravy
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3
Author: Vidya Srinivasan


  • Methi leaves of 2 clusters
  • Green peas 1 bowl 100 grams
  • Onion 1
  • Fresh cream 1 cup 200ml
  • Cardamom 3
  • Cloves 3
  • Ginger ½ inch
  • Green chilly 1
  • Cashewnut 5
  • Milk ½ cup
  • Garam masala powder ½ tsp
  • Chilli powder ½ tsp
  • Oil 2tbsp
  • Salt to taste


  • Cut onion into chunks.
  • Boil peas and keep aside.
  • Chop the methi leaves and wash it well. A little salt will help remove all the dirt from it.
  • Take two teaspoon of oil in a pan and add the cloves, cardamom and cashew. Saute and then put green chilly and onions to it. Let cook for sometime.
  • When cool, grind it to a paste.
  • Take oil in a pan, and sauté the paste on a low flame. Add methi leaves and sauté for sometime. The colour changes and the oil is seen at the sides, add salt, chilli powder and garam masala powder.
  • Put the fresh cream and mix well.
  • Add the boiled peas.
  • Finally, add milk and give a stir. Let boil for sometime.
  • Serve hot with roti or nan.
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1. If you are using dry peas, you need to soak them overnight and cook them in a pressure cooker.
2. Tf you can use frozen peas, use the smaller variety, they are sweeter in taste.
3. If you are using home made cream, whip it well.
4. Adding all these ingredients is mandatory to get a good taste of the dish
5. Frozen Methi leaves can be used
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