Methi Malai Matar

This is a South Indian version of the North Indian favorite Methi Malai Matar. The use of corn kernels make for an interesting variation from the tried and tested classic version of this dish.

[singlepic id=1025 w=320 h=240 float=left]Methi malai matter (literally fenugreek-cream-peas) is a dish very well known to North Indians, however this is a recipe that is totally unlike its North Indian cousin. In fact Nandini makes this popular dish with corn because her daughter Menaka is averse to peas and dislikes it in all forms)


  • Methi (Fenugreek leaves) – 250 gms
  • Green mung dal with skin – ½ cup
  • Boiled Peas or Corn – 1 cup
  • Cream – 1 Cup
  • Ginger – 2 inch piece grated
  • Onions – 2 large, chopped fine
  • Tomatoes – 4 large (do not use the sour, round ones)
  • Chilli Powder – 1 tbsp
  • Garam Masala – 1 tsp (this is a mixture of aromatic spices roasted and ground to a fine powder)
  • Oil for frying
  • Salt to taste


  1. Clean and chop the fenugreek leaves roughly.
  2. Wash and pick the mung dal.
  3. Mix the fenugreek leaves with the dal, add the grated ginger and salt and 2 cups of water.
  4. Cook the dal in a pressure cooker for ten minutes after the first whistle. If you are not using a pressure cooker cook on a slow fire until the mixture forms a paste when stirred.
  5. Heat oil in a wok and add the onions.
  6. When the onions have browned, add the chopped tomatoes, chilli powder and salt and cook until the oil floats on top and the mixture resembles a homogeneous paste.
  7. Add the dal and methi mixture and boil well.
  8. Add the cream and stir well
  9. Now add the boiled peas or corn.
  10. Sprinkle with garam masala powder.
  11. The dish should be of thick pouring consistency.

You could serve it with both rice and rotis. If you thin it down further it could be served as a soup as well.
Note: If packaged cream is not available, you could use cream that has been skimmed off the top of boiled milk, whipped.