Restaurant Style Methi Matar Malai

Make restaurant Style Methi Matar Malai at home and enjoy with Family #HappyCookingToyou #FoodFusion

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  • Cooking oil 1 tbs
  • Pyaz (Onion) sliced 2 medium
  • Kaju (Cashew nuts) 13-14
  • Hari elaichi (Green Cardamom) 2-3
  • Laung (Cloves) 2-3
  • Lehsan (Garlic) 6-7 cloves
  • Hari mirch (Green chillies) 2-3
  • Tamatar (Tomatoes) 2 medium
  • Methi (Fresh fenugreek leaves) 150g
  • Cooking oil 1 tbs
  • Matar (Green peas) 1 & ½ Cup
  • Cooking oil 3-4 tbs
  • Zeera (Cumin seeds) 1 tbs
  • Darchini (Cinnamon stick) 1
  • Badi elaichi (Black cardamom) 1
  • Tez patta (Bay leaf) 1
  • Dhania powder (Coriander powder) ½ tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Namak (Salt) 1 tsp or to taste
  • Water ½ Cup or as required
  • Cream ½ Cup (room temperature)
  • Hari mirch (Green chilli) sliced 1
  • Garam masala powder 1 tsp
  • Hara dhania (Fresh coriander) chopped


In a wok,add cooking oil,onion,cashew nuts,green cardamom,cloves,garlic and green chillies,mix well & sauté for 1-2 minutes.

Add tomatoes,mix well & cook until tomatoes are soft (2-3 minutes).

Let it cool.

In a chopper,add onion & tomatoes mixture,chop well & set aside.

Pluck fresh fenugreek leaves & set aside.

In the same wok,add cooking oil,fresh fenugreek leaves,mix well and cook until leaves are wilted (1-2 minutes).

Add peas,mix well & cook on medium flame for 4-5 minutes,take out in a bowl & set aside for later use.

In the same wok,add cooking oil,cumin seeds,cinnamon stick,black cardamom,bay leaf & mix well.

Now add ground mixture,mix well & cook on low flame until oil separates (4-5 minutes).

Add cooked fenugreek & peas & mix well.

Add coriander powder,red chilli powder,turmeric powder,salt & mix well.

Add water,mix well & bring it to boil,cover & cook on low flame for 8-10 minutes.

On low flame,add cream & mix well.

Add green chilli,garam masala powder and fresh coriander,mix well,cover & simmer on low flame for 2-3 minutes.

Turn off the flame & rest it until oil separates.

Garnish with fresh coriander & serve with chapati.


Recipe By: Seema Hanif

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