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












Methi Matar Malai

Methi matar malai
Celery Sambar

Celery Sambar

Celery Sambar gets its rich flavour from toor dal mixed with celery, coconut, red chilli...

CORN VADA SAGO SWEET

Corn Vada Sago Sweet

Corn Vada, an Andhra style recipe makes for a wonderful evening snack with combination of...

Spinach Pulihora - Green Leaf Chitrannam

Spinach Pulihora - Green Leaf Chitrannam

One of the most famous South Indian Recipe - Pulihora with the added goodness of greens m...

CORIANDER AND LEMON BUTTER MILK

Coriander And Lemon Butter Milk

This is very cool refreshing lassi in the hot summer season....

YAM IN TAMARIND GRAVY

Yam In Tamarind Gravy

Yam cooked with tamarind pulusu is a nice tangy dish made with Elephant yam cooked in t...

Raisins Halwa Kishmish ka Halwa

Raisins Halwa Kishmish Ka Halwa

Raisins halwa is commonly known as Kishmish ka halwa in Hindi. It is a very rich sweet m...

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

 
Browse Recipes


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