Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, methi matar malai. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Methi Matar Malai is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Methi Matar Malai is something which I’ve loved my entire life.
Methi matar malai recipe with video and step by step pics - Methi matar malai is a delicious and popular North Indian curry made with fenugreek leaves, peas and cream. It can be found in the menu. Serving suggestion: Serve methi matar malai with roti or.
To get started with this recipe, we must first prepare a few components. You can have methi matar malai using 16 ingredients and 25 steps. Here is how you cook it.
The ingredients needed to make Methi Matar Malai:
- Get 1 cup Fresh green Peas
- Make ready 2 cup Chopped fresh Fenugreek leaves
- Get 1 Green Cardamom
- Prepare 1 inch Cinnamon
- Make ready 1/2 tsp Cumin seeds
- Take 1 Onion chopped
- Get 3 Garlic cloves chopped
- Make ready 1 inch Ginger
- Prepare 1 Green Chilli
- Take 1 tbsp Cashews
- Prepare 1 tbsp Almonds
- Take 3 tbsp Fresh Cream
- Prepare 1/2 cup Milk
- Prepare 1/2 cup Water
- Take to taste Salt
- Take 2 tsp Oil
Methi Matar Malai tastes mild sweet and has white gravy instead of usual red or green gravies found in classic curries like paneer butter masala and palak paneer. Methi Matar Malai is a famous Punjabi recipe. It is usually served with hot naan. Learn how to make/prepare Matar Methi Malai by following this easy recipe.
Instructions to make Methi Matar Malai:
- Boil fresh peas with little water and salt for 3 to 4 minutes on medium flame.
- Add little salt in chopped fenugreek leaves and leave it for 15 minutes.
- After 15 minutes squeeze all water from leaves and keep aside.
- Heat 1 tsp oil in a pan on medium flame.
- Add cardamom, cinnamon stick and chopped onion.
- Fry until onion become light pink.
- Add chopped garlic, chopped ginger, green chilli almonds and cashew nuts.
- Fry for 2-minutes.
- Turn off the flame and let the mixture cool for few minutes.
- Add little water in mixture and grind it in mixer.
- Heat 1 tsp oil in pan and put cumin seeds.
- Add fenugreek leaves and cook for a minute.
- Remove fenugreek leaves from oil.
- Put remaining oil in pan.
- Add grounded masala mixture in it.
- Stir continuously the paste until oil starts to separate.
- Add boiled green peas in masala and cook for a minute.
- Add fried fenugreek leaves and cook for 2-3 minutes.
- Add milk and water.
- Mix all well and let the mixture cook until gravy turns thick.
- Add little salt to adjust the taste.
- Add fresh cream.
- Mix well and cook for a minute.
- Switch off the flame and transfer the curry in serving bowl.
- Serve hot with paratha.
Methi Matar Malai is a bit sweet due to the cream & onions, but blends well with the bitterness of the methi. I have always wondered how methi in the methi mutter malai could taste and afraid of trying it if it could be bitter. Methi matar malai can also be found in the menu of most north Indian or Punjabi restaurants. This is a sure shot winner recipe. Methi Matar Malai tastes mild sweet and has white gravy instead of usual.
So that’s going to wrap it up with this exceptional food methi matar malai recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
