Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, methi, mutter, malai. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Methi, mutter, malai is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Methi, mutter, malai is something that I’ve loved my entire life.
Squeeze out the water and discard it. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice. * The quantity of cream in this recipe can be adjusted to taste and preference. Methi Mutter Malai is a please-all dish.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook methi, mutter, malai using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Methi, mutter, malai:
- Prepare 2 cup boiled fresh mutter (green peas)
- Make ready 1/2 cup kasoori methi (fenugreek leaves)
- Prepare 1/2 cup fresh cream
- Take 1/4 cup yogurt
- Get 1/2 cup water
- Make ready 1 onion roughly chopped
- Prepare 15 cashew nuts
- Make ready 1 teaspoon ginger garlic paste
- Take 1 green chilli
- Make ready 1 teaspoon poppyseeds
- Take 2 tablespoon oil
- Prepare 1 tablespoon ghee
- Get 1 teaspoon garam masala
- Prepare leaves Chopped coriander
- Prepare to taste Salt
Next, heat a teaspoon of oil in a heavy bottomed pan; add the methi leaves and salt. Saute the methi leaves until softened. Once softened, remove from the pan, place it in another bowl and keep aside. Methi Matar Malai is a rich and creamy curry made using fresh fenugreek leaves or methi and peas.
Steps to make Methi, mutter, malai:
- In a small bowl soak the kasoori methi in warm water. Before using remove any access water. - In another bowl soak the poppy seeds using 2 tablespoon water.
- On medium heat, heat 1 tablespoon oil in a pan. Once hot add cumin seeds and wait till the seeds crackle.
- Add the roughly chopped onion, ginger garlic paste, green chilli and cashews. Sauté for 2-3 minutes or till the onions are translucent and cashews softened. - Remove pan from heat and let it cool down. Once cooled transfer the mixture, poppy seeds and kasoori methi into a food processor. Blitz to a smooth paste. Set aside.
- In a pan add 1 tablespoon oil and 1 tablespoon ghee. Once hot add the prepared paste. Sauté for few minutes until the raw smell goes away. Add yogurt and water and give a good stir and mix. - Once it comes to boil, add the boiled green peas and mix. Add salt to taste. - Cook for about 3 minutes and then add the cream and mix. Cover and let it simmer on low heat for about 5 minutes. - Turn off the gas. Transfer in serving dish.
- Sprinkle some garam masala garnish with chopped coriander leaves and serve with naan, roti or rice. Enjoy.
It pairs beautifully with Naan or Lachha Paratha. Try this Restaurant Style Recipe at the comfort of your home. Include Methi in your everyday diet because of its nutritional benefits. The Methi Matar Malai is made with generous amounts of cream, butter and a special onion-cashew paste which can easily be made at home. The flavour of garlic is abundant in this wonderfully creamy.
So that’s going to wrap it up for this exceptional food methi, mutter, malai recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
