Recipe: Methi Malai Matar

I love Mughlai and North Indian gravies. I make them very often. And I go all the way cooking with my heavy clay pot and coal for that distinct flavour and aroma. Of course, I do not recommend it to anyone with clogged arteries. It’s too heavy. But, I’m me!  I am so accustomed to this style of cooking that I don’t need any recipe. This is the first time I’m attempting such a dish. I’ve never tasted or cooked this dish before. But, I can cook North Indian in my sleep 😉 and it turned out so yum. You’re in luck because I’m going to share the recipe with you. Here goes…


  • 2 tbsp oil
  • 1 clove/laung
  • 2 cardamoms/elaichi
  • 2″ cinnamon stick
  • 2 big onions, chopped
  • 1″ ginger, smashed
  • 7 cloves of garlic, smashed/pounded in a mortar and pestle
  • 7 cashew nuts/nutty thickener of choice
  • 5 green chilies, chopped
  • 1 tsp garam masala
  • 1 tsp cumin/jeera powder
  • 1 tsp corriander powder
  • 1 huge bunch of methi {fenugreek leaves}
  • 1 cup green peas
  • 3 tbsp yoghurt
  • 6 tbsp cream
  • seasonings to taste


  • Heat a non stick and add the oil.
  • Then add the whole spices.{clove, cinnamon and elaichi}
  • Add the freshly pounded ginger and garlic. Fry a little and enjoy the aromas.
  • Add the chopped onions and chilies and fry till translucent.
  • Add the cashews.
  • Add the powdered spices and fry.
  • Add water and boil. Then add peas and cook well.
  • Cool and grind the masala in your mixer to a nice smooth and fine paste.
  • Add water as required and add to the boiling pot.
  • Add the methi .
  • Lastly, add beaten yoghurt and cream. Be careful not to overheat or the cream might split.
  • Adjust seasonings.
  • Give dhungar with a piece each of of coal and clove using ghee/butter.
  • You can omit the peas and add paneer or chicken to this dish and you have another variant – Methi Malai Paneer or Methi Malai Chicken. I prefer not to chop the methi to curtain the bitterness. If you clean and wash the leaves very well, there is no need to release the bitterness into the gravy. Let the leaves retain their individual flavour within the delicate gravy. It turned out so delicious.

I hope you enjoy cooking and eating/serving this dish.

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  1. Katrina Said my Butt&Legs Look Better Than Ever This Morning
    Yet i Should Lay Off All the Roast Beast Pig For A 6 Pack-HeHe

    So i’m Still Looking Dear Rue

    Yes Where’s The Pig

    or Other Roast Beast

    This is What They

    Call An Extreme

    Health Dish For
    Folks With Clogged
    Arteries Where i Live

    Every Sunday After Church
    Sacrificing Baby-Back Ribs

    Half-A-Rack Dirt Cheap to

    Perhaps Even Save a 6-Pack Before

    i Go 6 Feet Under And More Above With SMiLEs…

    Anyway The Only Theme Song i Have to Dance is


    is the

    Roast Beast!
    i Don’t Have Big

    Canine Teeth The Second
    Biggest Still on the Dentist
    Chart For Nothing HAha

    Yet ‘Green Lettuce’, Spices, Cream And Stuff

    Of Course Everything You Do is Delicious Dear Rue…

    Similar Refrain

    i Sing to


    While STUFFING


    As Always Thanks Giving For GivinG iT ALL!…

    God Yes Let’s Face it In Some Ways We aRE ALL Nature

    Consuming Itself Whole A Wise Snake Swallowing ItS Own Real Tale..:)

    Liked by 1 person

      1. SMiles Dear Rue…

        Katrina’s Family is
        Having A Seafood
        Feast For Christmas
        This Saturday 12.18.21

        At Their Country Farm

        That Also
        Happens to
        Be The 100th
        Anniversary Month
        Date of my Longest
        EPiC Long Form Poem

        “SonG oF mY SoUL”

        Arriving At Ten MiLLioN

        Words Hehe And Even
        More With All Your
        Super Inspiring


        my Goodness
        What A Christmas
        Gift of Inspiring Poetry

        You Are


        Santa Sends Thanks!


        Just Along
        For The Ride Hehe😊


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