Methi Matar Malai | Punjabi Methi Mutter Malai Recipe | Restaurant style methi mattar malai recipe
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  • leaves
  • 1 cup chopped leaves
  • Sugar
  • Salt
  • Water
  • Oil
  • Cumin seeds
  • Onion
  • 1 big sized sliced
  • Cashews
  • 2. Then soak the leaves in salt water for 10 minutes to remove the bitterness of methi. This step is optional. You can omit this step if you do not want. After 10 minutes, squeeze the leaves in your palm to remove water. Then chop them finely and keep aside
  • 3. In a pan take the fresh green peas. Add little water and salt and boil them for 10 minutes If using frozen green peas you can skip this step. If using dried peas, then pressure cook them for 3
  • 4. In a pan, heat oil. Splutter cumin seeds
  • 5. Add the sliced
  • 7. In a mixer jar, take the sauteed mix, add the cashews and poppy seeds (khus khus) and grind them to a smooth paste. If you are not able to grind, add little water and grind
  • 8. In a non stick pan
  • 9. Then add the chopped methi leaves and give a nice stir. Add little water (around 1
  • 10. Then add the boiled peas and cream. Mix well. And allow it to cook in low flame for another 5 minutes I used homemade malai (collected from boiled milk). If using homemade malai, freeze it and then whip it nicely before adding to the gravy. If using store bought cream add it as such without whipping



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