• 1 cup fresh Fenugreek leaves
  • 1/2 cup green peas
  • 2 tablespoons ghee
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, garlic and green chilli paste
  • 1 cup boiled onion paste
  • 1 tablespoon roasted besan
  • 1 cup boiled California walnut paste
  • 2 cups water
  • 1 tablespoon garam masala powder
  • 1 teaspoon sugar
  • 1 cup fresh cream
  • 1 tablespoon butter
  • 1 teaspoon oil
  • Salt to taste


  1. Boil water in a vessel. Add fenugreek leaves to it and give it a stir. Drain the water and add the leaves into ice cold water to retain the colour. Set it aside.
  2. Boil peas in water for a minute, drain the water and set aside.
  3. Heat oil and butter in a heavy bottom pan.
  4. Add jeera and let it crackle. Add bay leaf, ginger garlic chili paste and sauté till they turn brown.
  5. Add boiled onion paste, gram flour and sauté for 2 to 3 minutes, till the oil separates.
  6. Add boiled walnut paste and cook on medium flame till the oil separates.
  7. Add water and mix it well using a whisk.
  8. Add garam masala, salt to taste, boiled green peas and fenugreek leaves and bring it to a boil.
  9. Finish it by adding sugar and cream and give it a good mix. Do not boil.

For tempering: Heat butter in a small tempering pan. Add jeera and let it crackle. Add a teaspoon of kasuri methi and a pinch of red chili powder. Give it a quick swirl and pour it over methi malai matar.