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Matar Malai


  • 1/2 cup milk
  • salt to taste
  • Red chilli to taste
  • 2 cups of green peas
  • 1 tablespoon cumin seeds
  • 2 tablespoon refined oil
  • 2 tablespoon ginger grated
  • 1 table spoon garam masala
  • 1/2 cup fresh cream (malai)
  • 3/4 spoon of turmeric powder
  • 1 tablespoon coriander powder
  • 1 onion cut into small pieces
  • 2 tomatoes, either cut or pureed
  • 2 tablespoon garlic cut into small pieces


  1. Put refined oil in a pan. Add cumin seeds and garlic pieces into it.
  2. When they turn pink in colour, add onions.
  3. Cook then on a low flame for about 15-20 min, until they turn into reddish pink colour.
  4. Then add corriander powder and turmeric powder in it.
  5. Then add tomato puree and cook it for another 10 minutes.
  6. Then add salte, red chilli powder and garam masala into it.
  7. Then add milk and malai into it.
  8. After 4-5 min, add green peas into it and cover the pan. If peas were the frozen one, then they will
  9. get cooked easily, otherwise, you can also boil them before adding them into this gravy.
  10. After 15-20 min, Matar malai is ready to serve.
  11. Add fresh green corriander leaves cutted into small pices over it.

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