Methi Matar Malai By Sumagandlur


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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.

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Methi Matar Malai By Sumagandlur recipe - How to make Methi Matar Malai By Sumagandlur

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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1 cup boiled green peas
1/2 cup cream
2 cups chopped fenugreek (methi) leaves
3 tbsp ghee
salt to taste
1/2 tsp cumin seeds (jeera)
1 pinch of asafoetida (hing)

To Be Grounded Into A Powder
1 cardamom (elaichi)
2 to 3 cloves (laung / lavang)
1/2" stick cinnamon (dalchini)

To Be Ground Into A Paste
1 onion
1 tbsp poppy seeds (khus-khus)
1 1/2 tbsp cashewnuts (kaju)
1 tbsp curds (dahi)
1 tsp sugar
2 to 3 green chillies
1 tsp chopped ginger (adrak)
  1. Heat enough water in a deep pan, add the salt and soak the methi leaves for 5 minutes.
  2. Drain and wash again under running water.
  3. Squeeze out the excess water and keep aside.
  4. Whisk the malai till smooth and keep aside.
  5. Heat the ghee in a pan and add the cumin seeds.
  6. When the seeds crackle, add the asafoetida and ground paste and saute for 3 minutes.
  7. Add the powder and saute for more 2-3 minutes.
  8. 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.
  9. Serve piping hot with parathas, rotis, etc.

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This recipe was contributed by sumagandlur on 05 Oct 2011

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