malai matar recipe | Punjabi style creamy matar masala | mutter malai sabzi |

by Tarla Dalal

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malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with 27 amazing images.

Punjabi style creamy mutter masala is a lusciously creamy Punjabi sabzi. Learn how to make malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi |

malai mutter sabzi uses only everyday ingredients and spices, so it is quite easy to make. Tomatoes give this green peas subzi a nice tangy taste, while whole spices, powders and pastes give it an intense flavour.

It is the ghee that makes the Punjabi style creamy mutter masala is really special, so if you are not relishing this subzi immediately after cooking, we suggest you re-heat it before serving so that the ghee melts a little.

Indeed, this is a homely and satiating mutter malai sabzi that you will thoroughly enjoy, when had with a few phulkas or rice.

pro tips to make malai mutter: 1. For a richer flavor, use fresh boiled green peas instead of frozen. 2. You can also add dollop of butter and kasuri methi to make the sabzi flavourful. 3. While cooking onions and tomatoes you can add little salt so they become soft and cook fast.

Enjoy malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with detailed step by step photos.

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Malai Matar recipe - How to make Malai Matar

Malai Mutter Video by Tarla Dalal

Malai Matar recipe with step by step photos

like malai mutter recipe

malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | then do try other mutter recipes also:
- matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar |
- methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar |

what is malai mutter recipe made of?

See the below image of list of ingredients for making malai mutter recipe.

how to make malai mutter recipe

In a small pan, add 1 small stick of cinnamon.
Add 4-5 cloves.
Dry roast on a medium flame for 2 to 3 minutes.

Cool and grind it using a mortar-pestle (khalbatta) to a smooth powder. Keep aside.
Heat 4 tbsp ghee in a deep non-stick kadhai. Ghee has a rich, nutty flavor that enhances the flavor of the other ingredients in the dish. Ghee has a pleasant aroma that makes the dish more appealing.
Add 1 1/2 cups finely chopped onions. Onions add a savory and slightly sweet flavor to the dish. They also help to balance out the richness of the cream and the sweetness of the peas. Onions add a slightly crunchy texture to the dish, which contrasts nicely with the soft peas and creamy gravy.
Sauté on a slow flame for 10 to 12 minutes or till they turn brown in colour.
Add 1 cup finely chopped tomatoes. Tomatoes add a bright, tangy flavor to the dish that complements the other ingredients well. The acidity in tomatoes helps to balance out the richness of the cream in the dish.

Mix well and cook on a medium flame for 7 to 8 minutes or till the ghee separates from the mixture, while stirring frequently.
Add 2 tsp garlic (lehsun) paste.
Add 1 tsp ginger (adrak) paste.
Add 1 tsp green chilli paste.
Add ½ tsp chilli powder.

Add a pinch of asafoetida.
Mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Add ¼ cup fresh cream. Fresh cream adds a rich and creamy flavor to the dish. It also helps to balance out the spiciness of the other ingredients.
Mix well and cook on a medium flame for 2 minutes, while stirring continuously or till the fat separates from the gravy.
Add the cinnamon-clove powder.

Mix well.
Add 1½ cups boiled green peas. Green peas have a mild, sweet flavor that complements well with the other ingredients in the dish, such as the cream. Green peas have a slightly crunchy texture, which adds to the overall texture of the dish.
Add salt to taste.
Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve hot.

pro tips to make malai mutter

For a richer flavor, use fresh boiled green peas instead of frozen.
You can also add dollop of butter and kasuri methi to make the sabzi flavourful.
While cooking onions and tomatoes you can add little salt so they become soft and cook fast.
Heat 4 tbsp ghee in a deep non-stick kadhai. Ghee has a rich, nutty flavor that enhances the flavor of the other ingredients in the dish. Ghee has a pleasant aroma that makes the dish more appealing.
Add 1 cup finely chopped tomatoes. Tomatoes add a bright, tangy flavor to the dish that complements the other ingredients well. The acidity in tomatoes helps to balance out the richness of the cream in the dish.

Add 1 1/2 cups finely chopped onions. Onions add a savory and slightly sweet flavor to the dish. They also help to balance out the richness of the cream and the sweetness of the peas. Onions add a slightly crunchy texture to the dish, which contrasts nicely with the soft peas and creamy gravy.
Add ¼ cup fresh cream. Fresh cream adds a rich and creamy flavor to the dish. It also helps to balance out the spiciness of the other ingredients.