Methi matar malai1 recipe,video recipe,how to make Methi matar malai1 recipe

Methi matar malai


Author roji99 Servings 0 persons
Published September 05, 2007 Cooking Time (mins)
Main Ingredient Green peas Preparation Time mins

Description
How to makeMethi matar malai?How to cookMethi matar malai?Learn the recipeMethi matar malaiby vahchef.For all recipes visit vahrehvah.com

Ingredients of Methi matar malai

Ingredient Name Quantity Unit
Green peas (boiled)  1 Cup
Cream or malai  1/2 Cup
Methi leaves (chopped)  1 Bunch
Cumin seeds  1/2 Teaspoons
Asafoetida  1 Pinch
Ghee or butter  3 Teaspoons
Salt   To Taste
Cloves  2-3 Numbers
cardamom  1-2 Numbers
Cinnamon  1/2 Stricks
Onion  1 Large
Curds  1 Teaspoons
Sugar  1 Teaspoons
Cashew nuts  1 1/2 Teaspoons
Khuskhus (poppy seeds)  1 Teaspoons
Green chillies  2-3 Numbers
Ginger  1/2 Piece


Directions
  1. 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.
  2. Beat malai till smooth. Keep aside.
  3. 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 tsp. of milk.
  4. Serve piping hot with parathas, rotis, etc.

About Recipe
How to make Methi matar malai
(1 ratings)
3 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Methi matar malai
Restaurant Style Methi matar malai
Author : roji99
Main Ingredient : Green peas
Servings : 0 persons
Published date : September 05, 2007
Ingredients used in Methi matar malai
→ Green peas (boiled) 1 Cup.
→ Cream or malai 1/2 Cup.
→ Methi leaves (chopped) 1 Bunch.
→ Cumin seeds 1/2 Teaspoons.
→ Asafoetida 1 Pinch.
→ Ghee or butter 3 Teaspoons.
→ Salt To Taste.
→ Cloves 2-3 Numbers.
→ cardamom 1-2 Numbers.
→ Cinnamon 1/2 Stricks.
→ Onion 1 Large.
→ Curds 1 Teaspoons.
→ Sugar 1 Teaspoons.
→ Cashew nuts 1 1/2 Teaspoons.
→ Khuskhus (poppy seeds) 1 Teaspoons.
→ Green chillies 2-3 Numbers.
→ Ginger 1/2 Piece.
How to make the recipe:
  1. 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.
  2. Beat malai till smooth. Keep aside.
  3. 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 tsp. of milk.
  4. Serve piping hot with parathas, rotis, etc.

Recipe Tips by vahchef for Methi matar malai


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