Methi Malai Matar

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup boiled green peas
  • 1/2 cup cream or malai
  • 1 bunch methi leaves chopped
  • 3 tbsp ghee or butter
  • Salt to taste
  • 1/2 tsp cumin seeds
  • 1 pinch asafetida
  • To powder together:
  • 1 cardamom
  • 2-3 cloves
  • 1/2 inch stick cinnamon
  • To grind to a paste: 1 onion
  • 1 tbsp khus khus (poppy seeds)
  • 1.5 tbsp cashewnuts
  • 1 tbsp curds
  • 1 tsp sugar
  • 2-3 green chillies
  • 1/2 inch ginger

How to Make Methi Malai Matar

  • Soak methi in salted hot water for 5 minutes.
  • Drain and wash well in colander under running water.
  • Squeeze out as much water as possible. Keep aside.
  • Beat malai till smooth. Keep aside.
  • Heat ghee, add cumin seeds and asafoetida.
  • Then add the ground paste and stir-fry for 2-3 minutes.
  • Add the powdered spices. Stir, then add peas, methi leaves and malai.
  • Finally, add all the other ingredients.
  • Boil for 2-3 minutes or till gravy thickens.
  • If gravy feels too watery, sprinkle some flour and stir.
  • If it's too thick, add a few tbsps of milk.
  • Serve piping hot with parathas and rotis.

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