vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Methi Matar Malai

Methi matar malai
Bathura

Bathura

Batura is a traditional North Indian Punjabi classic bread savored with Chola - together ...

Butter Chicken

Butter Chicken

the very famous Indian butter and chicken dish with silky tomato gravy...

RAW MANGO AND BOTTLE GOURD PEEL CHUTNEY

Raw Mango And Bottle Gourd Peel Chutney

This is a very simple chutney made with raw mango, bottle gourd peel. It is prepared in s...

FATTA FAT CHUTNEY - GRATED CARROT MUSTARD PICKLE

Fatta Fat Chutney - Grated Carrot Mustard Pickle

This a instant pickle prepared with carrot served with rice....

Prawn Fried Rice

Prawn Fried Rice

Prawn fried rice is a great dish which will sure impress your friends and family. Prawn f...

Ginger Garlic Paste

Ginger Garlic Paste

Ginger garlic paste is an important and indispensable ingredient in most Indian kitchens....

Methi Matar Malai Recipe, How To Make Methi Matar Malai Recipe

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

About Recipe

How to make Methi matar malai

(5 ratings)
3 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Methi matar malai
Author : Vahchef
Main Ingredient : Peas
Servings : 6 persons
Published date : November 05, 2016


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 0.
• 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.
Method:
  • Immerse methi in salted hot water for 5 minutes. Drain and wash well in coriander 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 tsp. of milk.
  • Serve piping hot with parathas, rotis, etc.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Noor Us Saba Siddiqui Posted on Sat Jan 04 2014

im trying

Reply 0 - Replies
profile image

Noor Us Saba Siddiqui Posted on Sat Jan 04 2014

im trying

Reply 0 - Replies
profile image

vahuser Posted on Tue Mar 09 2010

in this recipe, u have added khus-khus, but i live in dubai, i do not get khus-khus, since it is banned in dubai, we r not allowed to get them. kindly let me know the substitute for khus-khus. thanks

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter