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Methi Matar Malai Recipe-Methi Recipes

by 25 Comments

Methi Malai Muttar is a very popular Punjabi dish made with fresh fenugreek leaves (methi leaves), green peas, cream and spices. It is rich and creamy and is usually served as a side dish for roti, parathas and naan. In this version, the gravy will be white in color as I have not added turmeric powder, chilli powder or tomatoes. I have another version of methi malai mutter with tomatoes which I will share with you later. Today we will learn how to prepare methi matar malai (white gravy) with step by step pictures.

Methi Malai Muttar

Methi Matar Malai (White gravy)

 Prep time – under 20 mins (including cleaning methi leaves)
Cook time – under 20 mins
Serves – 2-3

Ingredients needed

Onion -3/4 cup finely chopped
Ginger-garlic paste -1 tsp
Fenugreek leaves/methi leaves -3/4 cup
Milk – 1 cup (low fat milk)
Green peas -1/2 cup

For grinding

Onion – 1 medium size
Cashew nuts – 10-12
Cinnamon -1 inch piece
Cloves -2
Cardamom -1
Green chillies – 2-3 (or as needed)

Fresh cream (dairy cream) for garnishing -2 tbsp (you can use amul cream)

For the seasoning 

Oil or butter  – 1 tbsp
Jeera/cumin seeds – 1 tsp

Preparation

Soak cashew nuts in hot water for 20 minutes.

Cut that 1 onion (given under grinding) into 4 pieces and boil  in water till it changes color. Remove it from water and grind it to a fine paste along with cashew nuts, cinnamon, cloves, cardamon and green chillies.

Boil green peas in water with a little salt and keep it aside.

Wash and clean fenugreek leaves. Sprinkle a little salt water and keep it aside for 15 minutes.

Method

Heat oil in a kadai, add jeera/cumin seeds, when it splutters, add finely chopped onions and saute till they turn translucent.You do not have to brown the onions for this recipe. Then add ginger garlic paste and saute for a few more minutes.

Add methi leaves (squeeze out the water from the methi leaves) and saute until it wilts.

Now add the ground paste and saute till the raw smell goes.

methi recipe

Add a cup of milk, green peas, salt needed and bring it to boil. Adjust the consistency of the gravy by adding water. It should be of saucy consistency. Add fresh cream, mix well and switch off the flame.
Methi muttar malai (white gravy)

Serve hot with naan, roti or parathas. Enjoy preparing this delicious dish and give me your feedback.

Check out more side dishes for chapati 

Methi Recipes 

Methi Pulao 

Vendhaya Keerai sadam (South Indian style)

Methi Paratha 

Vendhya Keerai sambar (coming soon)

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Reader Interactions

Comments

  19. Unknown

    Honey, I tried this recipe from another website without cardamom, clove or cinnamon as it was not in the recipe. I also omitted green chiles. Everything else was almost the same, and I was somewhat disappointed with it. ( I was comparing it to Haldiram's which is one of my favorite Indian TV dinners- I love their recipe, it is the only one i've ever eaten.) I used half fresh methi leaves and half frozen-is this OK? Also would it be OK to use ALL frozen methi leaves as I did not notice a difference between the 2 in my dish. Thank you so much for your time. Also would a little bit of turmeric hurt in this dish? I love the flavor and health benefits it renders. Namasté.

    Reply

  24. Rani K S

    Dear Pathu , You are a savior man! I am surviving just because of Pathu's kitchen site right after marriage. My husband loves my preparation. For working ladies, who are new kitchen , I recommend Pathu's kitchen. Thanks to you 🙂 Keep posting!!

    Reply

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