Methi Matar Malai (White gravy)
Prep time – under 20 mins (including cleaning methi leaves)
Cook time – under 20 mins
Serves – 2-3
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
Onion – 1 medium size
Cashew nuts – 10-12
Cinnamon -1 inch piece
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
Soak cashew nuts in hot water for 20 minutes.
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.
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.
Serve hot with naan, roti or parathas. Enjoy preparing this delicious dish and give me your feedback.
Check out more side dishes for chapati
Vendhaya Keerai sadam (South Indian style)
Vendhya Keerai sambar (coming soon)
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Delicious and my fav.
Wow! Looks delicious! Thanx for sharing the recipe!
yummy and creamy veg gravy
delicious Wanted to do for long time !
Delicious and yummy looking Methi malai recipe. Wonderfully prepared.
Perfect and looks creamy.
Give me that whole bowl, cant take my eyes from ur click, highly inviting.
Looks delicious, nice combo.
Delicious gravy.Perfect to have with rotis.
Delicious gravy, kids love for sure!!!
delicious and creamy gravy… mouth watering…
looks rich and creamy 🙂
Even i have this recipe in my draft but with little variation.. yummy.
Looks very yummy and delicious. Bookmarked!!
Spill the Spices
yummy dish loved it
Great recipe! The only one that I could find that didnt involve tomatoes. Love the pics and narration!
Tried this a week back n was on cloud 9, my husband
Loved this dish…. 🙂
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.
Your recipes are simple and I am loving your blog …trying this methi matar malai second time today and I hope it turns out to be delicious just like the first time….
We have tried this recipe several times. It is delicious.It is easy to prepare.
Dear Padhu, I would like to know if I can use dried methi leaves to make this dish? Please advice. Thanks.
Dear Kajal , If you cannot get fresh methi leaves, you can try it with dried methi leaves but there will be a difference in taste.
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!!