Wednesday, December 17, 2014

Methi Matar Malai Recipe


CUISINE: north indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Main ingredients:
  • 2 cups chopped fresh fenugreek leaves/methi
  • 1 cup boiled green peas/ matar
  • 1 cup fresh cream/malai
  • 2 tbsp ghee or oil
  • ¼ or ½ cup water
  • sugar as required (optional)
  • salt to taste
Ingredients for the paste:
  • 1 medium size onion, chopped
  • 1 tsp cumin seeds
  • 3-4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 or 2 green chilies, chopped
  • ½ cup cashewnuts
  • a few coriander leaves, chopped
1: you will need fresh methi/fenugreek leaves. pluck the leaves from the stem, wash the leaves in running water well to remove the mud impurities. drain and then chop the leaves finely.
methi matar malai - methi fresh leaves
2: take all the ingredients for the paste in a grinder or blender- namely onion, ginger, garlic, cumin and green chilies…
methi matar malai
3: make a smooth paste and remember to add cashews if you have forgotten them :-)
methi matar malai
4: prepare a smooth paste without any water. add very little water if required.
methi matar malai
5: heat ghee in a pan or kadai and then add the paste to it.
methi matar malai
6: fry the paste in ghee till it become aromatic. you don’t have to brown the paste. stir in between to ensure that the paste does not stick to the pan. if it does stick then add some water.
methi malai matar recipe
7: add the chopped fenugreek/methi and water to the paste.
methi malai matar recipe
8: mix it well.
recipe of methi matar malai
9: simmer for some more minutes.
methi matar malai
10: now add boiled matar/peas.
methi matar malai
11: then add cream.
methi matar malai
12: simmer for a some more minutes and lastly add some sugar and salt.
methi matar malai
13: mix well and simmer for a minute. garnish with coriander leaves and serve themethi matar malai with naan or parathas or rotis. methi matar malai also goes well with plain boiled basmati rice or jeera rice.
methi matar malai

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