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Methi Matar Malai served in a white bowl with lachha paratha, fenugreek leaves, matar etc strewn about
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Methi Matar Malai (White Gravy)

Creamy, rich, delicious, and a total textural delight - this methi matar malai is the dish you need to try this winter!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 4 people
Author: Richa

Ingredients

For onion cashew paste

  • 2 ½ cups water divided
  • 3 medium onions cut into large cubes approx 1 cup
  • 2 green chillies
  • 1 tablespoon roughly chopped ginger
  • 1 tablespoon roughly chopped garlic
  • ⅛ cup broken cashew nuts 8 whole cashew nuts

For cooking peas

  • 1 cup green peas 150 gms
  • 1 cup water
  • ½ teaspoon salt
  • ½ teaspoon sugar

For malai gravy

  • 1 ½ tablespoon cooking oil divided
  • 1 ½ tablespoons butter divided
  • ½ teaspoon cumin seeds
  • 1 black cardamom
  • 4 green cardamoms
  • 1 inch cinnamon
  • 10 peppercorns
  • 2 teaspoons coriander powder
  • 1/4 teaspoon jeera powder roasted cumin powder
  • ¾ cup whisked curds sub with greek yogurt
  • ¾ teaspoon salt
  • 1 cup water
  • 2 cups fresh methi leaves only, stems removed approx 50 gms
  • ½ teaspoon garam masala
  • 2 tablespoons fresh cream
  • 1 tablespoon kasuri methi roasted

Instructions

Sauteeing methi and matar

  • Wash & rinse methi leaves well to remove any dirt. Squeeze out water, finely chop and set aside.
    2 cups fresh methi leaves only, stems removed
  • Boil 1 cup of water with ½ teaspoon salt & sugar, add matar and cook for 10 minutes. Drain and set aside.
    1 cup water, ½ teaspoon salt, ½ teaspoon sugar, 1 cup green peas
  • Heat ½ tablespoon oil & butter, add the chopped methi leaves and matar with ¼ teaspoon salt and fry for 3 minutes on low heat just until they are dry & coated with oil & butter. Take care that they do not get browned.
    1 ½ tablespoon cooking oil, 1 ½ tablespoons butter

Making onion cashew paste

  • Boil 2 cups of water, add onions, green chillies, ginger, garlic, cashew nuts and cook for 20-25 minutes till the onions and cashews turn soft.
    2 ½ cups water, 3 medium onions cut into large cubes, 2 green chillies, 1 tablespoon roughly chopped ginger, 1 tablespoon roughly chopped garlic, ⅛ cup broken cashew nuts
  • Strain the mixture, discard any liquid, and set aside to cool. Once cool, add the ingredients to a mixie & grind to a smooth paste.

Making gravy

  • Heat 1 tablespoon of oil & butter in a pan, add cumin seeds, black & green cardamoms, cinnamon, peppercorns and let them sizzle for 30 seconds.
    ½ teaspoon cumin seeds, 1 black cardamom, 4 green cardamoms, 1 inch cinnamon, 10 peppercorns
  • Add the onion cashew paste and curds and cook it for 10 minutes, stirring occasionally till oil separates from the sides of the pan or floats on top. Add coriander powder, cumin powder and salt and saute for a minute.
    2 teaspoons coriander powder, 1/4 teaspoon jeera powder
  • Add 1 to 1 1/2 cups water, sauteed methi & matar & cook for 5 minutes.
    1 cup water
  • Stir in the fresh cream, garam masala, kasuri methi, bring it to a quick boil and turn off the flame.
    ½ teaspoon garam masala, 2 tablespoons fresh cream, 1 tablespoon kasuri methi

Video

Notes

  1. Fresh or frozen matar works equally well in this recipe.
  2. Any cooking oil may be used as per your preference. 
  3. Make sure to use the freshest methi or fenugreek leaves available to you for the best flavour

Nutrition

Calories: 365kcal | Carbohydrates: 28g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 995mg | Potassium: 312mg | Fiber: 7g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 25mg | Calcium: 693mg | Iron: 4mg