Methi-Malai Matar

2015-03-08 20.07.23

Methi Malai mattar is a rich dish with cream and cashews. As it is rich it doesn’t mean that it is a difficult dish to prepare. Once you have your methi cleaned and chopped you can prepare this dish quickly. I am using frozen peas here so it makes it much easier. You can go with fresh peas also. Peas don’t take that long to cook so it doesn’t matter either way. A great dish that goes well with parathas and rotis. Here is the big bunch of methi leaves that I got from farmers market.

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Methi-Malai Matar

  • Difficulty: Easy
  • Print


  • Big bunch of methi – approx. 2 cups
  • Frozen Peas – 1 cup
  • Heavy cream – ¾ cup
  • Oil – 1 tbsp.
  • Cashewnut – 10 nos
  • Poppy seed – 2 tsps.
  • Medium sized Onion – 1
  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Cloves – 3
  • Salt – 1 tsp
  • Green chillies – 2
  • Water – ½ cup


  • Remove the methi leaves from the stems, clean them and chop them roughly.
  • Soak the cashwenuts and poppy seed in water for 15-20 minutes.
  • Heat the kadai and add the half of the oil.
  • Once the oil is hot add the chopped onions, slit green chillies, cinnamon, cardamom and cloves
  • and fry them till they are golden brown.
  • Let it cool and grind them into a fine paste.
  • Also grind the soaked cashwenuts and poppy seeds.
  • Heat the same kadai and add the remaining oil.
  • Now add the grinded onion mixture and cook for couple of minutes.
  • Add the peas and sprinkle some water and cook for couple of minutes.
  • Then add the methi, mix well and cover and cook for three minutes.
  • Now add salt and grinded poppy seed and cashew paste and ¼ cup of water.
  • Let it cook for 2-3 minutes.
  • Finally add the heavy cream and after a minute turn it off.

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That’s it. Yummy methi malai matar is ready. #Methi


Submitting this post for Blogging Marathon #50 – A 3 day marathon for 4 weeks
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