Garden & Jungle

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Methi Matar Malai

Posted by Geetha on December 23, 2008

Methi Matar


Methi leaves – 1 bunch
Peas – 2 cups
Heavy cream – ¼ cup
Milk – 5 Tsp
Oil – 1 tsp
Butter / ghee / oil – 1 tsp
Cumin seeds – ½ tsp
Fenugreek powder – ½ tsp
Chili powder – ½ tsp (to taste)
Salt – to taste
Water – ¼ cup (optional)

To grind:-

Onion – 1 (roughly chopped)
Poppy seeds / khus khus – 1 tsp
Cashew – 5
Ginger – 1 ‘inch
Curd – 1 tsp
Turmeric powder – ¼ tsp
Green chilies – 5
Cardamoms – 1
Cloves – 3
Cinnamon – 1’ inch stick



Heat oil in a pan and once it is heated up add cumin seeds and allow it to splutter. Once it is done add the grounded paste and fry for 2-3 minutes till the raw smell goes, and then add methi leaves, peas and fry for few minutes and then add heavy cream, milk (if needed water) and allow these mixtures to boil and then add chili powder, fenugreek powder. Simmer the heat and cover these mixtures with a lid and cook for 5 – 10 minutes till the peas and methi leaves are cooked. Serve hot with chappathi.

Note: – If you need more liquid you can add water and allow the mixture to boil.


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