Pin Methi Matar Malai is nothing but fresh fenugreek leaves(methi) with peas(matar) in a fresh cream(malai) based rich sauce.I have already posted a version with kasoori methi which has all spice powders. I always had the fear to try with fresh leaves as I was doubting whether it would give a bitter taste but this gravy proved my assumption wrong, it was so good that even kids who dislike greens would fall for it.This is such a rich restaurant style gravy that can be made in minutes.I always make Methi Thepla as all of us like it but when I have both peas and methi I ocassionally make this gravy too as its mittus favorite. Pin It is a delicious gravy with a smooth and creamy texture perfect to dip and polish the gravy with phulkas and thats what we did too. This is one gravy which was sitting in drafts so thought to post it now.We had it with phulka and rice. Pin If you have any more questions about this Methi Matar Malai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Methi Matar Malai Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Methi Matar Malai Recipe Step by Step
Serve with phulka or veg pulao or plain steamed basmati rice. Pin
Expert Tips
The gravy is thick and creamy. I used my steamer to cook peas, you can pressure cook for 2 whistles too.I used resh green peas,you can use frozen too in that case add it along with methi leaves to the gravy no need to precook it. Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream. If you want low fat version reduce cream and add more milk but sure the taste will differ. Use fresh methi leaves for best flavour.
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