Methi matar malai recipe | how to make punjabi methi matar malai recipe at home recipe with stepwise photos and video recipe. punjabi methi matar malai OR malai methi matar subji is a deliciously rich and creamy made from fresh fenugreek leaves. This is an easy recipe to make and takes comparatively less time to cook.
Methi matar malai recipe | how to make punjabi methi matar malai recipe at home recipe with stepwise photos and video recipe. I really don’t know the origin of this recipe. Some consider it as a north indian recipe and some says that this is fusion recipe -not authentic north indian ,but it can be found in most of the north indian restaurants.
This recipe has very fresh flavor and taste of fenugreek leaves. fenugreek leaves have a lot of health benefits including slowing down the aging process.however, the taste of fenugreek is bitter and most of the people don’t like it. Here delicious creamy cashew onion gravy is used to completely beat the bitter taste. at the end of the cooking, you will get nice creamy and sweet fenugreek curry recipe.
This recipe can be prepared in 30 minutes if you have fenugreek/methi leaves ready.If you are using fresh matar/green peas then it will take 5 minutes more to cook green peas. however if you are using frozen ones then they are parboiled already so take less time to cook.
This is a perfect winter recipe because you will get a fresh methi and matar easily in market. “cream” OR “Malai” is an essential part of the recipe because it helps to remove 80% of bitterness from the methi leaves. I suggest you to use a good quality of cooking cream in this recipe. If you are in India then use “amul cream”. You can even use a homemade cream as well as I did here. You know, what I like the most about basic homemade recipes is the “Quality”.
well, apart from cooking cream, There is one another ingredient you can’t ignore – cashews.yes, cashews are important to thicken the gravy. Cashew gravy is really a nice ingredient to give smoothness to any indian curries.
here are some quick recipe titbits about today’s methi matar malai recipe,
- perfect winter recipe
- rich and creamy gravy
- can be prepared in flat 30 minutes
- mild in flavors which goes best with any spicy curry
- not bitter in taste, however, the hero of the recipe is methi
- perfect kids recipe if you want to feed them fenugreek
- perfect tiffin box recipe because it goes best chapati/roti
- full of flavors yet mild in taste
- easy to prepare
- comparatively less cooking required
and at last, I would like to add my other similar recipes with this methi matar malai including, chana jaisalmeri | Aloo jeera fry | bharli vangi | paneer tamatari
methi matar malai recipe
Ingredients
- 1 cup onion, approx
- ¼ cup cashews
- 1 medium green chili
- 4 nos garlic cloves
- 1 inch ginger
- ¼ cup water, for the paste
- 2 tbsp oil
- ¼ tsp cumin
- 1 cup fenugreek leaves/methi leaves, approx
- ¼ cup fresh green peas
- ¼ cup fresh cream
- ½ tsp garam masala
- salt to taste
- ½ cup water
Instructions
- take a mixer jar and transfer onions into that.
- add cashews.
- add ginger chili and garlic cloves.
- add water.
- crush them to a smooth paste.
- now, heat oil in pan.
- add cumins.
- add crushed paste.
- add water little bit.
- add garam masala and mix.
- cook the paste until it releases oil from the sides.
- now, add washed and chopped fresh methi leaves.
- mix it.
- add salt to your taste.
- add fresh peas.
- add water and cook the gravy until thickens and peas are soft enough.
- add fresh cream.
- mix it well.
- swerve hot.
Video
Notes
- you can use frozen matar instead of fresh ones.
- I am using homemade cream here. You can use readymade as well.
how to make punjabi methi matar malai recipe at home with step by step photos:
- take a mixer jar and transfer onions into that.
- add cashews.
- add ginger chili and garlic cloves.
- add water.
- crush them to a smooth paste.
- now, heat oil in a pan.
- add cumins.
- add crushed paste.
- add water little bit.
- add garam masala and mix.
- cook the paste until it releases oil from the sides.
- now, add washed and chopped fresh methi leaves.
- mix it.
- add salt to your taste.
- add fresh peas.
- add water and cook the gravy until thickens and peas are soft enough.
- add fresh cream.
- mix it well.
- serve hot.
recipe notes,
- you can use frozen matar instead of fresh ones.
- I am using homemade cream here. You can use readymade as well.
