Methi Matar Malai

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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
  • 1/2 tsp - cumin seeds
  • 1 pinch -asafoetida
  • Powder together:
  • 1 -cardamom
  • 2-3- cloves
  • 1/2 inch -stick cinnamon
  • Grind to a paste:
  • 1- onion
  • 1 tbsp-khuskhus (poppy seeds)
  • 1.5 tbsp-cashew nuts
  • 1 tbsp- curd
  • 1 tsp- sugar
  • 2-3- green chillies
  • 1/2 inch- ginger

How to Make Methi Matar Malai

  • Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water.
  • Press out well to remove as much water as possible.
  • Keep aside. Beat malai till smooth. Keep aside.
  • Heat ghee, add cumin seeds and asafoetida.
  • Add paste and stir fry for 2-3 minutes.
  • Add powdered spices.
  • Stir, and add peas, methi leaves and malai.
  • Add all other ingredients.
  • Boil for 2-3 minutes or till gravy thickens.
  • If gravy feels too watery sprinkle a dash of flour and stir.
  • If too thick, add a few tbsp of milk.
  • Serve piping hot with parathas, rotis, etc.

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