Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, methi, mutter, malai. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Methi, mutter, malai is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Methi, mutter, malai is something which I’ve loved my entire life.
Fresh methi and green peas cooked rich creamy gravy. Methi Mutter Malai is a very tastey and popular dish made with the combination of Methi, Mutter and lots of creame. Now add in kasuri methi leaves and cream and simmer for a min or so.
To get started with this particular recipe, we have to first prepare a few components. You can cook methi, mutter, malai using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Methi, mutter, malai:
- Get 2 cup boiled fresh mutter (green peas)
- Make ready 1/2 cup kasoori methi (fenugreek leaves)
- Get 1/2 cup fresh cream
- Get 1/4 cup yogurt
- Prepare 1/2 cup water
- Get 1 onion roughly chopped
- Prepare 15 cashew nuts
- Make ready 1 teaspoon ginger garlic paste
- Take 1 green chilli
- Make ready 1 teaspoon poppyseeds
- Prepare 2 tablespoon oil
- Make ready 1 tablespoon ghee
- Get 1 teaspoon garam masala
- Take leaves Chopped coriander
- Take to taste Salt
Find methi mutter malai stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice. Methi Mutter Malai Recipe, How to make Punjabi Methi Matar Malai Recipe with detailed step by step photos and video. Methi and matar are a super-hit combination as their flavours complement each.
Instructions to make Methi, mutter, malai:
- In a small bowl soak the kasoori methi in warm water. Before using remove any access water. - In another bowl soak the poppy seeds using 2 tablespoon water.
- On medium heat, heat 1 tablespoon oil in a pan. Once hot add cumin seeds and wait till the seeds crackle.
- Add the roughly chopped onion, ginger garlic paste, green chilli and cashews. Sauté for 2-3 minutes or till the onions are translucent and cashews softened. - Remove pan from heat and let it cool down. Once cooled transfer the mixture, poppy seeds and kasoori methi into a food processor. Blitz to a smooth paste. Set aside.
- In a pan add 1 tablespoon oil and 1 tablespoon ghee. Once hot add the prepared paste. Sauté for few minutes until the raw smell goes away. Add yogurt and water and give a good stir and mix. - Once it comes to boil, add the boiled green peas and mix. Add salt to taste. - Cook for about 3 minutes and then add the cream and mix. Cover and let it simmer on low heat for about 5 minutes. - Turn off the gas. Transfer in serving dish.
- Sprinkle some garam masala garnish with chopped coriander leaves and serve with naan, roti or rice. Enjoy.
Methi matar malai recipe - very fragrant North Indian gravy recipe made from onion, fenugreek leaves and green peas with some spices. Methi matar malai recipe is a North Indian dish. I have always wondered how methi in the methi mutter malai could taste and afraid of trying it if it could be bitter. But when I tried last week, there was not even a pinch of bitter taste in the gravy. Methi Mutter Malai - Popular North Indian Punjabi Recipe By Ruchi Bharani.
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