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methi mutter malai | Punjabi methi matar malai | methi matar malai |

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images.



To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready.

Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.

I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves.

punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal.

Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.

Methi Mutter Malai, Punjabi Methi Matar Malai Recipe

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Methi Mutter Malai, Punjabi Methi Matar Malai Recipe recipe - How to make Methi Mutter Malai, Punjabi Methi Matar Malai Recipe

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients


For Methi Mutter Malai
2 cups chopped fenugreek (methi) leaves
3/4 cup boiled green peas
salt to taste
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 cup fresh tomato pulp
1 1/4 cups milk
1/2 tsp sugar
2 tbsp fresh cream

To Be Ground Into A Smooth Paste (using Little Water)
1/4 cup roughly chopped onions
2 green chillies , roughly chopped
25 mm piece ginger (adrak)
3 garlic (lehsun) cloves
1 tbsp broken cashew nut (kaju)
2 tsp poppy seeds (khus-khus)

For The Dry Masala Powder (to Be Lightly Roasted and Powdered)
25 mm piece cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamoms (elaichi)
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)

Method
For methi mutter malai
    For methi mutter malai
  1. To make methi mutter malai, wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
  2. Heat 2 tbsp of oil in a kadhai and add the cumin seeds.
  3. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
  4. Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
  5. Add the prepared paste, approx. 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
  7. Add the green peas, sautéed fenugreek, milk, sugar, salt and fresh cream and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Serv the methi mutter malai hot.
Nutrient values (Abbrv) per serving
Energy258 cal
Protein6.3 g
Carbohydrates12.6 g
Fiber4.2 g
Fat18.8 g
Cholesterol10 mg
Sodium32.2 mg
Methi Mutter Malai Video by Tarla Dalal
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe with step by step photos

For the methi malai mutter smooth paste
    For the methi malai mutter smooth paste
  1. In a mixer grinder, take roughly chopped onions.
  2. Add around 2 roughly chopped green chillies. You can increase the quantity if you like spicy food. This would be a mildly sweet gravy overall so, we have put 2 spicy variant of green chillies.
  3. Now add 1" piece ginger. Clean, peel and roughly chop the adrak piece before adding to the mixer jar.
  4. Add garlic cloves to it.
  5. Add the broken cashewnuts. Kaju is the most important ingredient of Punjabi white gravy. You can use blanched almonds as a substitute for kaju.
  6. Add poppy seeds. Khus khus has a pleasant sweet taste and helps to make the gravy rich.
  7. Add around 2.5 tbsp of water.
  8. Grind into a smooth paste and keep aside.

For the dry masala powder of methi mutter malai
    For the dry masala powder of methi mutter malai
  1. In a small non-stick tadka pan, take 1" piece cinnamon.
  2. Add 4 cloves. The pungent taste balances the flavour of masala overall.
  3. Now add 2 cardamoms pods.
  4. Add black peppercorns.
  5. Add the cumin seeds.
  6. Roast everything for 1-2 minutes or till the spices turn a little brown and release aroma.
  7. Cool and blend into a fine powder in a mixer jar. Also, you can use a mortar pestle to grind the whole spices but, a blender will give better results. Keep aside.

How to make methi mutter malai
    How to make methi mutter malai
  1. Clean and remove methi leaves from the stem.
  2. Chop the fenugreek leaves.
  3. Wash the fenugreek leaves so that the dirt goes away.
  4. Sprinkle ½ tsp of salt and mix well using your hands.
  5. Keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves, as all the juices are drained before adding them to a gravy.
  6. Heat 2 tbsp of oil in a kadhai and add the cumin seeds. You can even use ghee/butter for this tempering.
  7. When the seeds crackle, add the fenugreek leaves. Sauté on a medium flame for 2 to 3 minutes. Alternatively, many people even blanch it in 2-3 cups hot water.
  8. Remove the fenugreek leaves and keep aside.
  9. Add the remaining 1 tbsp of oil in the same kadhai, add the onions.
  10. Sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
  11. Add the prepared paste, 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
  12. Add the tomato pulp. Here is a detailed recipe on how to make fresh tomato pulp at home.
  13. Now add the prepared dry masala powder.
  14. Mix well and cook on a medium flame for 1 to 2 minutes.
  15. Add the green peas. If you are using fresh green peas then boil them in salted water until soft. You can boil the peas in a pressure cooker or microwave. If you are using frozen green peas then you can use them directly without cooking.
  16. Add the sautéed fenugreek.
  17. Add the milk. Vegans can make use of almond milk.
  18. Finally, add the sugar and salt.
  19. Add the fresh cream. The quantity of cream can be adjusted to taste and preference. Substitute with cashew cream if you are a vegan. For a lower calorie version, use more milk as compared to the quantity of cream.
  20. Cook on a medium flame for 2 minutes, while stirring occasionally. Consistency of the gravy should be medium thick so adjust it by adding more or less water at this stage. Mix well and your methi mutter malai subzi is ready!
  21. Serve hot with roti, naan, parantha. It also goes well with jeera rice, plain rice.

Reviews

Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 18 Sep 20 11:19 PM
5

Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 30 Nov 19 02:56 PM
5

how to make it without onion and garlic?
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 19 Sep 19 12:23 AM
5

Tried this at home!! Everyone loved it!! thankyou to this app...blessing for new learners like me
Tarla Dalal
19 Sep 19 11:27 AM
   Rajashri, thanks for the feedback !!
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 13 Mar 18 05:09 PM
5

Hi i have made this sabji n i have tried many othr recipesof urs..they are amazing ..i just want to know instead of kaju(cashew)what can v put.. Will b waiting for reply soon
Tarla Dalal
14 Mar 18 08:54 AM
   You can omit the cashews...
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 18 Jan 18 12:25 PM
5

Greetings ma’am My mother read about this recipie on your site.The way of presenting all the required incredients was nice and the interesting part was that where we come to know the nutrients we consume after eating this dish.i haven’t yet tried it but while writing this review i am thinking about it and my mouth is watering,the delicious mild taste is coming in my Mind and I cant resist it, THANKS A LOT Happy cooking to you
Tarla Dalal
14 Mar 18 08:53 AM
   We are very happy to know you have loved the recipe. Do try the recipe and let us know how they turned out. Happy Cooking !!
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 28 Dec 17 07:21 AM
5

Tarla Ji, It’s superb recipe!!! Thanks 😊
Tarla Dalal
28 Dec 17 09:22 AM
   Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. Happy Cooking!!
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 18 Dec 17 09:47 AM
5

I tried this recipe and it turned out wonderful. Thank you.
Tarla Dalal
18 Dec 17 12:52 PM
   Thanks for your feedback on the recipe. Please keep posting your comments on recipes you have tried and loved. Happy Cooking.
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 19 Nov 17 10:47 PM
5

I tried this and was very nice and easy. Thaks.
Tarla Dalal
20 Nov 17 04:32 PM
   Hi, thank you for your kind words.. Do try more and more recipes and let us know how you enjoyed them..Happy Cooking !!
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 23 Oct 17 11:58 AM
5

Tarla ma’am it was a wonderful recipe bit sweeter bit milder in taste!! I love the taste,i have tried this in my catering college for Chef competition at the judges also like this!!!
Tarla Dalal
23 Oct 17 03:09 PM
   Hi, thank you for your kind words.. Do try more and more recipes and let us know how you enjoyed them..Happy Cooking !!
Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
 on 18 Mar 17 09:13 PM
5

Hi.. Tried the recipe, turned out good.. But there was little kadwa taste of Methi left, which is not there if we eat in restraunt, why so?
Tarla Dalal
20 Mar 17 08:45 AM
   Hi Avneet, To reduce the bitterness we have added salt and left it aside and then squeezed the methi. If you yet find it bitter you can reduce the methi or you can add more fresh cream and milk to make it creamier which will make the bitterness of methi get reduced.
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