methi matar malai recipe | spicy methi matar malai recipe | how to make methi matar malai recipe
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methi matar malai recipe | spicy methi matar malai recipe | how to make methi matar malai recipe - a very popular north indian menu recipe with a little twist
Recipe type: main
Cuisine: north indian
Serves: 2
Ingredients (1 cup = 250 ml)
to fry methi:
  • 2 tsp oil
  • a pinch asafoetida / hing
  • 1 cup methi, finely chopped
  • ¼ tsp salt
for spicy methi matar malai recipe:
  • 2 tbsp oil
  • ¼ tsp cumin seeds (jeera)
  • 1 bay leaf (hinde: tej patta, gujarati: tamal patra)
  • 1 cinnamon stick (hindi: dal chini, gujarati: taj)
  • 2 cardamom (elaichi)
  • 2 cloves (hindi: laung, gujarati: laving)
  • 1 small onion, finely chopped
  • 1 tsp ginger-garlic-chilli paste
  • 2 tomatoes, finely chopped
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder (hindi: dhania powder, gujarati: dhana-jeeru)
  • 1 tsp red chilli powder
  • salt to taste
  • ¼ cup water
  • ½ cup green peas, boiled
  • 2 tbsp cream
  • ½ tsp red chilli sauce
  • ½ tsp tomato ketchup
to fry methi:
  1. heat the oil in a pan and then add asafoetida / hing to it.
  2. now add finely chopped methi and salt.
  3. saute on a high flame for 2 minutes and keep aside till needed.
for spicy methi matar malai recipe:
  1. take a pan, add oil and let it heat properly.
  2. now add cumin seeds, bay leaf, cinnamon stick, cardamom, cloves and let it sputter.
  3. then add finely chopped one small onion and saute until it turns translucent.
  4. add in ginger-garlic-chilli paste and saute till raw smell disappears.
  5. then add chopped tomatoes and cook for 3-4 minutes or until it turns soft and mushy.
  6. now add spices like turmeric powder, coriander powder, chilli powder and salt.
  7. let the spices cook for a minute and add water.
  8. then add boiled peas, cream, red chilli sauce, tomato ketchup and mix properly.
  9. add methi, mix well and cook for 2 more minutes.
  10. spicy methi matar malai is ready to serve.
Helpful Tips
- you can even use kasuri methi, but it will taste more bitter than the fresh one.

- an alternate method for reducing bitterness of methi is to add salt to the methi and let it stand for half an hour and then squeeze the methi.

- you can add paneer to the recipe, even that would taste good.

- add more cream to get creamy and rich gravy.

- you can adjust spice level according to your taste buds.
Nutrition Information
Serving size: 1 cup Calories: 215 Fat: 3 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 2 Carbohydrates: 44 Sugar: 15 Sodium: 480 Fiber: 2 Protein: 2 Cholesterol: 0
Recipe by aapdu kitchen at