METHI MALAI MATAR RECIPE

Methi Malai Matar Recipe is a delicious Indian dish. It combines the creaminess of malai (cream) with the sweetness of peas (matar) and the bitterness of fenugreek leaves (methi). Here is a recipe to make Methi Malai Matar.

METHI MALAI MATAR RECIPE INGREDIENTS

Methi (Fenugreek leaves)
Green peas (matar)
Onions
Tomatoes
Cream
Cumin seeds (jeera)
cashew nuts (kaju)
Melon seeds (magaj)
Coriander powder
Red chili powder
Turmeric powder
Garam masala
Salt for taste
Maida (all purpose flour)
Curd

METHI MALAI MATAR RECIPE METHOD

Cut the two medium size onion in large pieces and take two tomatoes with small cut and boil. When onion pieces turn translucent turn off the gas and take aside. Wait for cooling.

After cooling make paste of boiled onion and tomatoes and take aside.

Now boil the green peas until it becomes soft.

Now make a fine paste of cashew nuts and melon seeds. But before make a paste soak them in water at least one hour. And cut methi leaves in small pieces.

Next step is to prepare curry. Take a pan or kadai. put it on cooking gas and turn on flame. Now put two table spoons vegetable oil on it. When oil becomes heat put one table spoon cumin seeds. Sauté until they becomes brown and then put small pieces of garlic.

When garlic turns brown add methi leaves and sauté it. When methi leaves become soft turn off the flame and put it on another bowl.

After that, take two or three large table spoons vegetable oil in same pan or kadai. When oil becomes hot add paste of cashew nuts and melon seeds and sauté it until oil comes out from it.

Then add paste of boiled onion and tomatoes and sauté it.

When oil comes out from it add half table spoon turmeric powder, two or three table spoons red chili powder, one table spoon coriander powder, one or half table spoon garam masala powder and salt according to taste. Mix well all these masalas and sauté it until the oil comes out from it.