Recipe: Perfect Methi Matar malai

Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Perfect Methi Matar malai
Page content

Recipe: Perfect Methi Matar malai Delicious, fresh and tasty.

Methi Matar malai. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice. * The quantity of cream in this recipe can be adjusted to taste and preference. Methi malai matar is also served in many restaurants. I do enjoy it once in a while.

I and dear husband loved it and enjoyed it with ajwain paratha.

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!

You can have Methi Matar malai using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Methi Matar malai

  1. It’s 1 Small bunch of Methi leaves.

  2. You need 2 Small Cups of Peas(fresh).

  3. You need 1/2 Cup of Malai.

  4. Prepare 1/2 Cup of Milk.

  5. It’s 3 of medium sized onions.

  6. You need 3 of medium size tomatoes.

  7. It’s 5 cloves of garlic.

  8. Prepare 1 Small piece of ginger.

  9. You need 3 of Green Chillies.

  10. Prepare As per taste of Dry spices.

  11. Prepare 2 of Cloves.

  12. You need 1 tsp of Peppercorns.

  13. You need 1 of Cinnamon.

  14. It’s Few of Cashews.

  15. Prepare 2 tbsp of Poppy seedss.

  16. Prepare As required of Oil.

An authentic dish that is a perfect combination of creamy, sweet and bitter.

Fenugreek leaves are known to have a. methi matar malai recipe

methi malai matar with detailed photo and video recipe. a mild and creamy north indian curry recipe made with fenugreek leaves, peas and cream. it is known for its combination of mildly sweet, spicy and mild bitterness taste in each serving. it is ideally served with choice of indian flat bread like roti, chapati but can also be served with a.

Methi Matar Malai is a smooth, rich, and delicious curry made in a white gravy along with fenugreek, peas, and cashews.

Methi Matar malai instructions

  1. Firstly wash methi leaves and finely chopped and boil for few minutes with salt and squeeze out water from it and keep aside. In a Kadai/ Pan, put dry whole spices, fry for few minutes and blend, keep aside then add oil, when heated add grated onions, stir and fry till pinkish brown..

  2. Boil Peas and Cashews, poppyseed (khuskhus) and blend it to a fine paste by putting little water, then put in a Kadai by putting oil, stir continuously till it absorbs water and then put a paste of onions and garlic, ginger, green chillies paste, stir for few minutes, then put Methi leaves and peas then add whole spices in it, put salt and tomato puree..

  3. Now put whipped cream and milk in it and stir continuously by putting water then cover the kadhai for 10 minutes, in a medium flame, till nice aroma comes from the sabzi..

  4. Lastly, garnish with cream over it and eat with hot Naan or roti, yummy its tasty..

This North Indian curry is well known for its rich creamy texture, and pairs perfectly with naan or rice!

An authentic dish that is a perfect combination of creamy, sweet, and bitter.

Methi matar malai as the name suggests is fenugreek leaves and green peas cooked in a rich creamy gravy flavoured with mild Indian spices.

The sweetness from the cream help to balance out the bitterness from the methi leaves and the matar adds plenty of texture along with great taste.

Methi Matar Malai Paneer is a scrumptious North Indian recipe that you can prepare for your family and friends on special occasions and festivals or for any get-togethers.