Methi Matar Malai By Sumagandlur
by sumagandlur
05 Oct 2011
This recipe has been viewed 9603 times
Experience the magical combination of methi or fenugreek leaves with fresh cream amd green peas in this methi matar malai recipe. A rich and subtly spiced indian vegetable dish, the methi malai matar is sure to win your family's and guest's hearts with its creamy taste and the rich flavours.
Methi Matar Malai By Sumagandlur recipe - How to make Methi Matar Malai By Sumagandlur
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1 cup boiled green peas
1/2 cup cream
2 cups chopped fenugreek (methi) leaves
3 tbsp ghee
salt to taste
1/2 tsp cumin seeds (jeera)
1 pinch of asafoetida (hing)
To Be Grounded Into A Powder
1 cardamom (elaichi)
2 to 3 cloves (laung / lavang)
1/2" stick cinnamon (dalchini)
To Be Ground Into A Paste
1 onion
1 tbsp poppy seeds (khus-khus)
1 1/2 tbsp cashewnuts (kaju)
1 tbsp curds (dahi)
1 tsp sugar
2 to 3 green chillies
1 tsp chopped ginger (adrak)
Method
- Method
- Heat enough water in a deep pan, add the salt and soak the methi leaves for 5 minutes.
- Drain and wash again under running water.
- Squeeze out the excess water and keep aside.
- Whisk the malai till smooth and keep aside.
- Heat the ghee in a pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ground paste and saute for 3 minutes.
- Add the powder and saute for more 2-3 minutes.
- Add the green peas, methi leaves and malai along with the remaining ingredients, mix well and cook for 2-3 minutes or till gravy thickens.
- Serve piping hot with parathas, rotis, etc.
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