Methi Matar Malai Recipe is most popular in North India this is unique dish it is made by methi leaves,peas,malai and milk cream there are three main ingredients combain to make this dish methi mutter malai is best and unique dish.
Methi or fenugreek is used as a popular spice in Indian cuisine. They are very rich in iron, fibre and vitamins. Fenugreek helps in controlling blood sugar levels and improves digestion.
Peas are rich in proteins, vitamins and minerals. Pacemakers are not only nutritious and delicious, but they also help in improving physical health and energy. Cream and milk give the dish a creamy texture. Cream makes the dish sweet and filling.
Ingredients to Methi Matar Malai Recipe
1. Fresh fenugreek leaves: 2 cups, finely chopped
2. Peas: 1 cup, fresh or frozen
3. Onion: 1 large, finely chopped
4. Ginger and garlic paste: 1 tbsp
5. Green chillies: 2, finely chopped (substitute as per taste)
6. Cashews: 10-12, soaked in hot water for 10 minutes
7. Cream: 1 cup (new or heavy cream)
8. Milk: 1 cup
9. Ghee or oil: 2 tbsp
10. Cumin seeds: 1 tsp
11. Nails: 2
12. Corians: 2
13. Cinnamon stick: 1 piece
14. Garam masala: 1 tsp
15. Salt: Sufficient to taste
16. Sugar: 1 tsp
17. Water: As per requirement
Preparation
1. Fenugreek leaves
Fenugreek leaves are a little bitter so prepare them properly 1. First, clean the fenugreek by breaking it from the stalks. Wash the fenugreek leaves well, crush them and drain the water and chop them finely. To reduce the bitterness of fenugreek leaves, sprinkle a little salt on the chopped leaves and leave it for 15 minutes. Then boil the remaining water.
2. Preparing cashew paste
Methi Matar Malai Recipe to make Prepare cashew paste from fenugreek leaves. Make a thick paste of soaked cashews. This paste gives a creamy texture and taste to the dish.
3. Add pasta for the dish.
Heat ghee or oil in a large pan. Add cumin seeds, caryophyllum, mango and cinnamon. Fry until fragrant, which takes about 30 seconds. Take care that the spices do not burn.
Then add finely chopped onion and cook until a golden brown paste is formed. Onions sautéed in this way add a sweet taste to the dish. Add ginger flour and cooled green onions and fry for a minute, the aroma disappears.
4. Add fenugreek and mix
Once the dough is ready, add fenugreek leaves to the pan. It takes about 3 to 4 minutes for the leaves to cook and blend into the onion mixture. Cook evenly by stirring frequently.
Then add peas. If fresh peas are used, they will take longer than frozen peas. Add the pea fenugreek mixture and cook for 3-4 minutes.
5. Preparation of Creamy Sauce
Pour the paste into the pan and mix well. This cookie is thick. – Then add milk and cook slowly. Mix milk and cashew paste to make a nice sauce.
Finally add cream, salt, sugar and garam masala and mix well. Mix the mixture gently and hold it to maintain its consistency and consistency. If the mixture is hard, adjust by adding water.
Serving Instructions
Methi matar malai is served hot. You can garnish this dish with fresh cream or some peas. This dish goes well with Indian breads (naan, roti or paratha). It goes well with steamed basmati rice or plain pulao.
For a complete meal, serve with fresh salad, vegetables and raita. Creamy and smooth methi mata malai with raita makes a balanced meal.
Tips and Tricks
1. Pre-sweeten fenugreek leaves: To reduce the bitterness of fenugreek leaves, first wash the leaves and then cook them in hot water for a minute.
2. Vegetarian version: To make this recipe vegetarian, use milk instead of cream or coconut instead of cashew cream and ghee instead of oil.
