Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, methi matar malai. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Methi Matar Malai is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Methi Matar Malai is something which I’ve loved my whole life.
Methi (fenugreek) is a popular winter vegetable in India. I remember those cold winter mornings in Delhi when we were served hot Methi parathas with butter for breakfast, it used to taste so good!. Since methi leaves were in abundance during winters, mom also made a lot of things with it like aloo methi and one of my absolute favorites was this Methi Matar Malai. Methi matar malai as the name suggests is fenugreek leaves and green peas cooked in a rich creamy gravy flavoured with mild Indian spices.
To get started with this recipe, we must prepare a few ingredients. You can have methi matar malai using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Methi Matar Malai:
- Get 2 cups Fenugreek leaves (Methi) finely chopped
- Make ready 1 cup boiled green peas
- Prepare 200 ml fresh cream
- Make ready 1/4 cup cashews
- Get 2 medium sized onions roughly chopped
- Prepare 1 tsp minced ginger
- Take 1 tbsp minced garlic
- Prepare 2 green elaichi crushed
- Take 1 inch cinnamon stick
- Prepare 2-3 cloves
- Take 2 green chillies
- Take 1 tsp garam masala
- Get 1 tsp jeera
- Make ready 1 pinch hing
- Make ready 1 tsp + 1 tbsp oil
- Prepare Salt to taste
It is creamy because of the cashew nuts and heavy cream in it. Methi Matar Malai is a rich and creamy curry made using fresh fenugreek leaves or methi and peas. It pairs beautifully with Naan or Lachha Paratha. Try this Restaurant Style Recipe at the comfort of your home.
Steps to make Methi Matar Malai:
- Heat 1 tsp oil in a kadhai and saute chopped, washed and cleaned methi leaves for 2 to 3 minutes. It will get reduced. Keep it aside.
- Now heat remaining 1 tbsp oil in same kadhai. Add jeera, elaichi, clove, cinnamon & hing. Let it splutter. Now add ginger, garlic, onion, green chillies, cashews and salt. Cook till onions are cooked well.
- Let it cool down and grind it in a mixer jar to a fine paste.
- Now add all the paste into the kadhai and add little water to adjust the consistency.
- Now add sauted methi and boiled peas. Cook for 2 to 3 minutes on low to medium flame.
- Now add the fresh cream. I have used readymade fresh cream. you may also use homemade cream. Again mix well and cook for 2 to 3 minutes on low flame.
- Add garam masala and check the salt and consistency and add if required. Cook for 2 minutes on low flame.
- Methi Matar Malai is ready to serve with Kulcha/ Roti/ Naan or Paratha.
It pairs beautifully with Naan or Lachha Paratha. Try this Restaurant Style Recipe at the comfort of your home. Include Methi in your everyday diet because of its nutritional benefits. Methi Matar Malai is a smooth, rich and delicious curry made in a white gravy along with fenugreek, peas, and cashews. This North Indian curry is well known for its rich creamy texture, and pairs perfectly with naan or rice!
So that’s going to wrap it up for this special food methi matar malai recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
