Methi Matar Malai Recipe
With its pan-seared onion, cashew nuts, and fragrant Indian spices creamy gravy based, this well known north Indian curry of fenugreek leaves, fresh green peas, and milk cream is basically overwhelming. Methi Matar Malai tastes gentle sweet and has white gravy rather than normal red or green flavors found in great curries like palak paneer and paneer butter masala. Since fresh fenugreek leaves and fresh green peas are commonly accessible in chilly frigid season, it’s a correct season to set up this curry and appreciate the flavor of the season. Nevertheless, freezing green peas are effectively accessible all during that time and you can set it up whenever you need to. This well ordered photograph formula of Methi matar malai doesn’t needed long procedure, can be set up in within 30 minutes and appreciated with layered lachha paratha or butter kulcha.
Methi Matar Malai Recipe
Ingredients
- 1½ cups Green Peas frozen or fresh
- 2 cups chopped Fenugreek Leaves methi bhaji
- 1 inch Cinnamon
- 1 Green Cardamom
- 1 medium size chopped Onion
- 2-3 cloves chopped Garlic
- 1/2 inch piece chopped Ginger
- 1 chopped Green Chilli
- 2 tablespoons Cashew Nuts or blanched almonds
- 3 tablespoons Fresh Cream
- 1/2 cup Water
- 1/2 cup Milk
- Salt to taste
- 1 to 2 teaspoons Oil
Instructions
- Warmth 1-teaspoon oil in a container (or kadai) over medium fire. Include a little bit of cinnamon stick, cardamom, and slashed onion.
- Sautéed food until onion turns translucent. Include hacked ginger, slashed garlic, green bean stew and cashew nuts. Pan fried food for around 2-minutes.
- Turn off the fire and let the blend cool for couple of minutes. (In the event that you are in a surge, exchange blend to a plate, it will cool quickly). Exchange blend to a little chutney container of a blender grinder and granulate to a smooth paste. Include 1-2 tablespoons water while crushing, it will help transforming into paste effectively.
- Warmth remaining 2-teaspoons oil in a similar skillet over medium fire. Include arranged paste.
- Blend persistently and shallow fry the paste until oil begins to isolate.
- Include slashed fenugreek leaves.
- Sautéed food for 2-3 minutes
- Include green peas and salt.
- Sautéed food for 2-3 minutes
- Include 1/2-cup milk and 1/2-cup water.
- Blend them legitimately and let the blend cook till gravy use to turn thick. Use salt according to the taste include more whenever required.
- Include crisp cream.
- Blend well and cook for a moment. Turn off the fire and exchange methi matar malai to a serving bowl.
Notes
