Methi Matar Malai Recipe

Methi Matar Malai

Lean How to Make Methi Matar Malai Recipe Easily at home here


200 gms fresh fenugreek (methi leaves)
1 cup boiled green peas
1 onion (finely chopped)
2 tsp. ginger garlic paste
1 1/2 tsp. green chili paste
1 1/2 tbsp. oil
1/2 cup chopped Tomato
1/2 tsp. cumin seed
1/2 tsp. dry mango powder
10 cashewnuts
1/2 cup fresh cream
1/2 tsp. white Pepper
1/2 cup milk
Salt to taste

Making Methi Matar Malai:

  • Take finely sliced fenugreek leaves in a big bowl and add 1/2 tsp. salt to it. Combine well and keep it on the side for around 10 minutes. 
  • Then remove the water from leaves this makes it lose its bitter taste. If you want then you can also deep fry the chopped leaves and not boil it. This will give the leaves a crunchy texture.
  • Soak the cashew nuts in luke warm water for about 20 minutes, then grind it to a very fine paste using some water.
  • Heat oil in a big pan, add cumin seeds when they begin to splutter add the cut onions and saute. Make sure the color of the onion should be pink or else the color of the curry will be dark.
  • Put ginger garlic paste with green chili paste and cook for about 3 to 4 minutes so that the raw smell is stopped.
  • Put the finely cut tomatoes and sauté till the tomatoes become mushy.
  • After that add the cut fenugreek leaves and cook for about 5 minute. Make sure to not cover the pan
  • When the fenugreek leaves has mixed well and pleasant aroma is released add the cooked peas along with dry mango powder and salt. Boil for another 5 minutes.
  • Put cream, cashew nut paste and milk. Let it cook on the low heat till a thick consistency curry is formed. Stir continuously or else the cashew nut paste can get burnt.
  • Serve the amazing Methi Malai Matar dish with roti or naan bread.

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