Methi Matar Malai By Sumagandlur
Added to 5 cookbooks
This recipe has been viewed 7020 times
Experience the magical combination of methi or fenugreek leaves with fresh cream amd green peas in this methi matar malai recipe. A rich and subtly spiced indian vegetable dish, the methi malai matar is sure to win your family's and guest's hearts with its creamy taste and the rich flavours.
- Heat enough water in a deep pan, add the salt and soak the methi leaves for 5 minutes.
- Drain and wash again under running water.
- Squeeze out the excess water and keep aside.
- Whisk the malai till smooth and keep aside.
- Heat the ghee in a pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ground paste and saute for 3 minutes.
- Add the powder and saute for more 2-3 minutes.
- Add the green peas, methi leaves and malai along with the remaining ingredients, mix well and cook for 2-3 minutes or till gravy thickens.
- Serve piping hot with parathas, rotis, etc.
This recipe was contributed by sumagandlur on 05 Oct 2011
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