Easiest Way to Make Methi Matar Malai in 10 Minutes for Mom

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, methi matar malai. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Methi Matar Malai is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Methi Matar Malai is something that I have loved my entire life.

Methi matar malai recipe with video and step by step pics - Methi matar malai is a delicious and popular North Indian curry made with fenugreek leaves, peas and cream. It can be found in the menu. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

To get started with this recipe, we have to first prepare a few components. You can cook methi matar malai using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Methi Matar Malai:

1. Take 1.5 cups methi, fenugreek leaves, roughly chopped
2. Prepare 3/4 cup green peas, frozen or fresh
3. Prepare 1/2 cup heavy cream
4. Get 1/4 cup milk
5. Get 1/2 cup water
6. Prepare 1 teaspoon cumin seeds
7. Take 1 onion, medium
8. Get 1.5 tablespoons broken cashews
9. Make ready 1 green chilli
10. Make ready 1/2 inch ginger
11. Take 2 garlic cloves, big
12. Make ready 2 cardamom pods
13. Get 1 teaspoon each poppy seeds, khus khus
14. Take 3 teaspoons oil or ghee
15. Prepare as required garam masala, to sprinkle
16. Make ready as required coriander leaves, to garnish
17. Prepare to taste salt

It is usually served with hot naan. Learn how to make/prepare Matar Methi Malai by following this easy recipe. Methi Matar Malai - Fresh methi leaves with green peas combined in a creamy sauce….yum. I always have dried methi leaves so make this gravy often with milk to make it low fat.

Instructions to make Methi Matar Malai:

1. Remove methi leaves from their stem, rinse thoroughly and chop them roughly. Set aside. - Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger, garlic and green cardamom. Saute for a minute or two.
2. Add the roughly chopped onion, broken cashews and poppy seeds (khus khus). - Saute for 2-3 minutes or till the onions are translucent and cashews softened. - Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender. - Blend to a smooth paste. Set aside. - In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away. - Add milk and water and give a good mix. - Once it comes to a little boil.
3. Add the boiled green peas and mix. - Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes. - Sprinkle some garam masala on top and switch off the heat. - Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

Methi matar malai - fenugreek leaves leaves cooked in paneer and a creamy base - a delicious You can definitely omit the tomatoes. I also didn't add too much masala to the methi matar malai. Methi Matar Malai is a very flavorful and aromatic dish with creamy, smooth and delicious gravy. It tastes great when served with Indian bread like Naan, Roti or Paratha. Methi matar malai is a classic Punjabi curry with green peas and fenugreek leaves.

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