Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, methi chana malai. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Methi Matar Malai is a delicious North Indian curry made with fenugreek leaves, peas and cream. Serve methi matar malai with Indian flatbreads like naan or paratha or chapati or tandoori roti. Delicious and creamy methi malai chicken which taste great with rice or roti.
Methi chana malai is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Methi chana malai is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have methi chana malai using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Methi chana malai:
- Make ready 1 cup finely chopped fenugreek leaves
- Make ready 1/2 cup chickpeas, soaked
- Make ready 1 big onion grated
- Take 2 small tomato grated
- Get 3 tbsp oil
- Take Pinch cumin seeds
- Get Pinch asfoitida
- Take 1 tbsp red chilli powder
- Make ready 1/2 tsp turmeric powder
- Prepare 1/4 tsp cumin and coriander powder
- Take As per taste Salt
- Prepare 1/2 cup full fat milk/ creamy milk
- Make ready 2 tbsp thick cream/ malai
- Get 1/2 tsp clarified butter / ghee
- Get as required Lemon to add / to serve
Corn Methi Malai gravy is a rich and creamy classic Punjabi Style Gravy dish that bodes well with Serve Corn Methi Malai Gravy along with hot Phulkas or Naan along with a Kala Chana Salad and. methi malai paneer preparation: furthermore, in the same kadai, heat oil. also add cumin seed, bay leaf, cloves, cardamom and cinnamon finally, serve methi malai paneer with chapathi or paratha. Methi Matar Malai - Fresh methi leaves with green peas combined in a creamy sauce….yum. I always have dried methi leaves so make this gravy often with milk to make it low fat. Punjabi Methi Matar Malai, Methi Mutter Malai Curry, Fenugreek leaves with green pea in creamy sauce Click.
Instructions to make Methi chana malai:
- Soak 1/2 cup chickpeas for 6-8 hours, then cook with salt and water.
- Heat oil in a pan, add cumin seeds and asafoetida. Then turn flame low and add chopped fenugreek leaves and cook till it turns crispy, will take 7-10 mins. Then add grated onion and cook on medium to high heat till oil separates.
- Then add grated tomato and salt to taste, then cook for 2-3 mins or till oil separates. Then add dry spices and salt if required, now saute for a min. Then add creamy milk or milk and malai.
- Now, mix it gently and add cooked chickpeas without water (If needed add 23 tbsp of water from cooked chickpeas). Mix well and simmer for 2-3 mins. Then add clarified butter/ ghee and mix well.
- Now, serve with roti/ paratha, sliced onions, masala chhas and papad. Serve with lemon, so you can adjust the taste with lemon.
Methi Mutter Malai, methi and mutter are a super-hit combination as their flavours. In a kadai, heat butter, add. Methi Matar Malai is the beautifully alliterating name of a creamy, sumptuous dish often found on The Methi Matar Malai you'd find in a restaurant would not be healthy because it would contain malai. Learn the recipeMethi matar malaiby vahchef. For all recipes visit Add powdered spices.
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