Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, methi matar malai ❤️. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Methi Matar Malai ❤️ is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Methi Matar Malai ❤️ is something that I’ve loved my whole life. They’re nice and they look wonderful.
Methi Matar Malai ️ Sudeshna Rajib Das Navi Mumbai. It's a good option for people who doesn't likes methi at all. Methi Matar Malai is an amazing winter season special recipe. This is loved by all categories of people.
To begin with this recipe, we have to first prepare a few components. You can have methi matar malai ❤️ using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Methi Matar Malai ❤️:
- Make ready 1 cup methi leaves (raw)
- Get 1 cup boiled/frozen green peas
- Make ready Half cup fresh cream
- Make ready 10-12 cashew nuts
- Get 1 medium onion
- Make ready 1 tsp ginger-garlic paste
- Prepare 1/4 th tsp garam masala powder
- Get Half cup milk/water
- Get 1 tsp sugar
- Prepare 1 chopped green chillies
- Get 1 tsp sabut jeera
- Get As per taste Salt
- Get 2 tbsp ghee
- Make ready 1 tbsp besan (roasted)
- Take 1 tbsp curd
- Prepare 2 bay leaves
As the name says it is made from methi (fenugreek leaves), matar (green peas) and malai (heavy cream). It is very flavorful and aromatic dish with creamy, smooth and delicious gravy. Aromatic because we have sauteed whole spices along with onions and ground them into paste. Methi (fenugreek) is a popular winter vegetable in India.
Steps to make Methi Matar Malai ❤️:
- Blanch the methi leaves & let it cool down. When it comes to the room temperature, squeeze lightly it's extra water, chop it and keep it aside. I have boiled the peas with some salt and kept them.
- Next boil the onion & cashew nut and wait for one whistle. Remove them and separately. Now grind the onion into a fine paste. Now in a mixer, add the cashew and curd and grind them too. Keep them aside.
- Now heat a pan. Add ghee to it. As the ghee gets hot, add jeera into it. Then add the bay leaves. Wait for few seconds then add ginger-garlic paste to it. Saute it for few seconds then add boiled onion paste to it. Then again saute it for a few seconds more and add roasted besan to it. Mix everything well then once again cook for few more seconds on a low flame.
- Then add boiled cashew & curd paste to it. Saute it for a min. Then add milk/water to it. Now add salt, sugar & garam masala powder. Mix everything well. When it comes to a boil, add boiled peas to it. Mix it well, cover the Kadai and cook it for about 2 mins.
- Then add blanched methi leaves into it. Mix everything well again. Then again cover it and cook it for about 3 mins more then open the lid and lastly add fresh cream to it. Cook it for about a minute and serve hot.
- It goes well with naan or puri.
Aromatic because we have sauteed whole spices along with onions and ground them into paste. 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. Smooth creamy Methi Malai Mutter is best eaten with laccha parantha.
So that is going to wrap it up with this exceptional food methi matar malai ❤️ recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
