Recipe : Methi Matar Malai /Fenugreek in roasted creamy onion gravy/how to make methi matar malai

Priya Joshi | Jan 29, 2015 | 1 Comment so far

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Hello foodies,

Here i come with another recipe post.
Today's recipe is -Methi Mutter Malai.. I really don't know the origin of this recipe. Some considers it as a north indian recipe and some says that this is fusion recipe -not authentic north indian ,but it can be found in most north indian restaurants.

This recipe goes well with Parathas, Roti,Naan and Rice too. This is winning recipe- i must say,i can have this dish anytime. It's Delicious,Creamy,Smooth texture with Richness of cashews,flavor of roasted onion, fresh fenugreek leaves and mutter makes it unique.

This is a perfect dish for kids if you want to feed them fresh fenugreek. There is no bitterness because of the presence of fresh cream. Plus it's not too spicy...

I hope you guys will like this recipe.
here we go,

Recipe Details below:

Preparation Time:Cooking Time:Total:
20 mins15-20 mins 35-40 mins
Cuisine : North Indian / Fusion
Main Ingredients : Fenugreek Leaves , Mutter and Cream


  • onion - 1 cup , diced
  • Matar - 1 cup,boiled
  • garlic cloves - 5-6 nos
  • tomato - 1/2 ,diced
  • salt-to taste
  • sugar - 1 tsp
  • Fenugreek leaves - 1 bunch,wahsed, roughly chopped
  • fresh cream - 1/2 cup ,approx
  • fresh milk - 1 - to - 2 tbsp
  • oil - 3 tbsp
  • Everest Kitchen king masala /garam masala - a pinch
  • water - 3 cups( to boil fenugreek leaves)
  • cashew nuts- 2 tbsp 

  1. first step is to boil fenugreek leaves. Heat 3 cups of water in deep pan and add fresh fenugreek leaves into that. Cook it for 5-6 mins.blanch the leaves.
  2. In the pan, heat 1 tbsp oil.
  3. add diced onion,garlic,tomato and green chilli and roast them for 5 mins-also add cashew nuts.
  4. Let it cool down.
  5. Make fine paste of these.
  6. Now, heat oil in the same pan. add cumin seeds . when seeds crackle add onion paste and cook them well.(for 8 mins approx)
  7. add salt,pinch of turmeric powder,kitchen king masala and mix them.
  8. Now, add boiled mutter and blanched leaves.
  9. mix them well and again cook for 3-4 mins.
  10. At last, add fresh cream and milk togather and mix well.
  11. cook them for 2 mins if you want quiet thick gravy.
  12. Serve hot with any indian bread...

  • I am Using Home-made Cream HERE
  • you can avoid turmeric powder if you want gravy in white color.
  • you can avoid tomato - Instead of tomato use drymango powder.
  • I am roasting onions and other gravy ingredients first because it enhances the flavour and also to make onion sweeter - as it becomes sweet while roasting however you can make direct paste of it.
  • Check out my tutorial on How To Preserve Matar.
Must try this recipe and let me know...

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Till next post
Have a great day....


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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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