Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, methi matar malai. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Methi Matar Malai is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Methi Matar Malai is something which I have loved my whole life. They are nice and they look wonderful.
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 particular recipe, we must prepare a few ingredients. You can have methi matar malai using 17 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Methi Matar Malai:
- Make ready 1.5 cups methi, fenugreek leaves, roughly chopped
- Get 3/4 cup green peas, frozen or fresh
- Make ready 1/2 cup heavy cream
- Prepare 1/4 cup milk
- Make ready 1/2 cup water
- Take 1 teaspoon cumin seeds
- Get 1 onion, medium
- Take 1.5 tablespoons broken cashews
- Make ready 1 green chilli
- Take 1/2 inch ginger
- Make ready 2 garlic cloves, big
- Make ready 2 cardamom pods
- Get 1 teaspoon each poppy seeds, khus khus
- Prepare 3 teaspoons oil or ghee
- Get as required garam masala, to sprinkle
- Prepare as required coriander leaves, to garnish
- Make ready to taste salt
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.
Steps to make Methi Matar Malai:
- Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside. - Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger, garlic and green cardamom. Saute for a minute or two.
- Add the roughly chopped onion, broken cashews and poppy seeds (khus khus). - Saute for 2-3 minutes or till the onions are translucent and cashews softened. - Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender. - Blend to a smooth paste. Set aside. - In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away. - Add milk and water and give a good mix. - Once it comes to a little boil.
- Add the boiled green peas and mix. - Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes. - Sprinkle some garam masala on top and switch off the heat. - Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.
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 is going to wrap this up with this special food methi matar malai recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
