Recipe: at dinner Methi Matar Malai

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Recipe: at dinner Methi Matar Malai
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Recipe: at dinner 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 25 steps. Here is how you cook it.

Ingredients of Methi Matar Malai

  1. It’s 1 cup of Fresh green Peas.

  2. Prepare 2 cup of Chopped fresh Fenugreek leaves.

  3. You need 1 of Green Cardamom.

  4. Prepare 1 inch of Cinnamon.

  5. You need 1/2 tsp of Cumin seeds.

  6. It’s 1 of Onion chopped.

  7. You need 3 of Garlic cloves chopped.

  8. Prepare 1 inch of Ginger.

  9. It’s 1 of Green Chilli.

  10. It’s 1 tbsp of Cashews.

  11. You need 1 tbsp of Almonds.

  12. Prepare 3 tbsp of Fresh Cream.

  13. It’s 1/2 cup of Milk.

  14. It’s 1/2 cup of Water.

  15. You need to taste of Salt.

  16. It’s 2 tsp of Oil.

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

Fenugreek leaves are known to have a.

Squeeze out the water and discard it.

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. Boil fresh peas with little water and salt for 3 to 4 minutes on medium flame..

  2. Add little salt in chopped fenugreek leaves and leave it for 15 minutes..

  3. After 15 minutes squeeze all water from leaves and keep aside..

  4. Heat 1 tsp oil in a pan on medium flame..

  5. Add cardamom, cinnamon stick and chopped onion..

  6. Fry until onion become light pink..

  7. Add chopped garlic, chopped ginger, green chilli almonds and cashew nuts..

  8. Fry for 2-minutes..

  9. Turn off the flame and let the mixture cool for few minutes..

  10. Add little water in mixture and grind it in mixer..

  11. Heat 1 tsp oil in pan and put cumin seeds..

  12. Add fenugreek leaves and cook for a minute..

  13. Remove fenugreek leaves from oil..

  14. Put remaining oil in pan..

  15. Add grounded masala mixture in it..

  16. Stir continuously the paste until oil starts to separate..

  17. Add boiled green peas in masala and cook for a minute..

  18. Add fried fenugreek leaves and cook for 2-3 minutes..

  19. Add milk and water..

  20. Mix all well and let the mixture cook until gravy turns thick..

  21. Add little salt to adjust the taste..

  22. Add fresh cream..

  23. Mix well and cook for a minute..

  24. Switch off the flame and transfer the curry in serving bowl..

  25. Serve hot with paratha..

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.