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Tuesday, April 2, 2019
Methi matar malai
How to make methi matar malai:-
Methi matar malai is one of the most popular Punjabi dish in India. It is mostly cooked in winter season. It is rich cream gravy based dish. As a north Indian i usually make this recipe and my family love to eat this. So, it is very easy and simple to make and takes very less time to cook. You can make it from the regular ingredients available in your kitchen. so, lets learn how to make methi malai matar dish.
Ingredients for making dish:-
- Methi leaves(fenugreek leaves) - 1 bunch (finely chopped)
- Peas - 100 gm
- Fresh cream - 1 cup
- Cashews - 12 pieces
- Tomatoes - 2 (finely chopped)
- Onion - 2 (finely chopped)
- Cumin seeds - 1/2 tbsp
- Oil - 3 tbsp
- Ginger garlic paste - 1 tbsp
- Red chilli powder - 1/2 tbsp
- Green chilli - 1
- Garam masala powder - 1 tbsp
- Water - 1 cup
Directions for making recipe:-
1. Fistly, boil fenugreek leaves(methi leaves) and peeled peas in water for 8 to 10 minutes on medium flame, after that remove it from water and keep aside and let it cool.
2. Now, take chopped tomato, 1 chopped onion, green chilli, cashews and blend it to get a smooth paste.
3. Further, heat a pan and add oil. After 2 to 3 minutes once the oil gets properly heated then add cumin seeds.
4. Once the cumin seeds began to crackle then add 1 chopped onion and saute till it gets golden brown colour.
5. Furthermore, add tomato-onion paste, add red ginger garlic paste, add red chilli powder, add garam masala powder, and salt as required, saute it till the oil comes out from the tomato-onion paste.
6. Now, add fresh cream and stir it for 3 to 5 minutes. Now, add boiled peas and methi leaves/fenugreek leaves, saute it for 2 minutes.
7. After that add 1 cup of water to adjust the consistency, cover the lid and cook for 2 to 5 minutes on medium flame.
8. turn off the flame, serve hot in a plate with naan, roti, chappati, poori as of your choice. you can make this recipe in the special occaison also.
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