Methi Matar Malai Recipe
Methi Matar Malai tastes mildly sweet and has white gravy instead of red gravy. Methi and Matar are a super hit combination as their flavors complement each other well. It can be enjoyed with butter Kulcha or paratha. Let’s follow this recipe.
Ingredients
- 2 cupschopped fenugreek (methi) leaves
- 3/4 cupboiled green peas
- Saltto taste
- 3 tbspoil+
- 1/2 tspcumin seeds (jeera)
- 1/2 cupfinely chopped onions
- 1/2 cupfresh tomato pulp
- 1 1/4 cupsmilk
- a pinch ofsugar
- 2 tbspfresh cream
To Be Ground Into A Smooth Paste (using Little Water)
- 1/4 cuproughly chopped onions
- 4green chilies, roughly chopped
- 25ginger (adrak)
- 3garlic (lehsun) cloves
- 10-12broken cashew nuts (kaju)
- 2 tsppoppy seeds (khus-khus)
For The Dry Masala Powder (to Be Lightly Roasted and Powdered)
- 25cinnamon (dalchini)
- 4cloves (laung / lavang)
- 2cardamoms
- 4black peppercorns (kalimirch)
- 1 tspcumin seeds (jeera)
Directions
- Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep it aside for 15 minutes and squeeze out the water from the leaves.
- Blend onions, green chilies, ginger, garlic, cashew nuts, poppy seeds into a smooth paste.
- Heat 2 tbsp of oil in a kadhai and add the cumin seeds and when the seeds crackle, add the fenugreek leaves and saute on a medium flame for 2 to 3 minutes and remove the fenugreek leaves and keep it aside.
- Add 1 tbsp of oil in a kadhai, add the onions and saute on a medium flame for 1 to 2 minutes or till they turn translucent.
- Add the prepared paste and saute on a medium flame for 1 to 2 minute and stir occasionally.
- Add tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the green peas, sauteed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water.
- Cook on a medium flame for 2 minutes and stir occasionally.
- Serve hot.
Also, Read Quick and Easy Aloo Matar Recipe
By Meghna Nath
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