Methi Matar Malai

Bringing together contrasting flavours of fresh creamy malai, bitter methi or fenugreek and sweet green peas. A perfect dish to impress guests or when you’re feeling a little fancy.


  • 1 Big Bowl Methi (cleaned, washed and cut)
  • 4 Tablespoons Oil
  • 2 Tomatoes (pureed)
  • 2 Onions (pureed)
  • 1 Bowl Peas (if frozen, don’t boil)
  • 3 Teaspoon Ginger Garlic and Green Chillies Paste
  • 4 Tablespoons Malai (I used Amul cream)


Prep: 10 minutes
Cooking: 20 minutes

  1. Heat oil in a pan and fry the methi for 5 minutes so all the bitterness goes away. Then, remove in a bowl. 
  2. Heat some oil in the same pan and add the onion paste and salt. Fry for 2 minutes on low flame. 
  3. Add ginger garlic and green chillies paste and fry for 2 minutes on high flame.
  4. Add tomato puree and stir till it leaves oil.
  5. Add the peas and cook in the paste for 5 minutes on low flame.
  6. Add the methi and cook for 5 minutes on medium flame. 
  7. Add the malai and cook on low flame for 2 minutes. Switch off the gas and serve.
  8. If not using frozen peas then boil the peas and put after the methi as it will break if stirred too much.