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Methi Malai Mattar

Best Drop
Winters is on, means a lot of green vegetables. Greens not only add color to the table but are also a great source of minerals and vitamins. This recipe combines soft peas in a rich and luscious curry, flavored with dried fenugreek leaves. Try and source fresh peas for this recipe, if not you can take frozen ones also
Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 2


  • 1 cup Peas or Matar, Boiled
  • 2 nos Medium onion ground to paste
  • 2 tsp Ginger Garlic Paste
  • 2 tbsp Cashew Paste
  • 1/2 cup Grated Paneer, Cottage Cheese
  • 1/2 cup Milk
  • Salt To Taste
  • 1/2 tsp Crushed Black Pepper
  • 1/4 tsp Garam Masala
  • 1 no Green Chilli, Finely Chopped
  • 1/4 cup Fresh Cream
  • 1 tbsp Kasuri Methi, dried fenugreek leaves
  • Best Drop Lite Oil For Cooking


  • Boil peas in an open pot with a pinch of sugar and 1 tbsp oil. This will help peas to retain the color. Boil them till they are soft. Drain and keep aside.
  • In a pan or Kadhai, heat oil and add ginger garlic paste. Sauté till the raw smell goes off.
  • Now add the onion paste, and cook till it is light brown in color and oil separates.
  • Add cashew paste, grated paneer and milk to the onion masala and mix well. Let it simmer for 5-7 minutes.
  • Season the gravy with salt, black pepper and garam masala. Sauté for about 5 minutes and the gravy is ready.
  • Combine boiled peas with the gravy in the Kadhai and let it cook for another 5-7 minutes.
  • Once the gravy and peas are well combined, add fresh cream, kasuri methi and chopped green chili. Cover and cook for another 2-3 minutes.
  • Methi malai matar is ready. Serve it hot with roti or paratha.


Keyword malai, mattar, methi, veg