Methi Matar Malai recipe
Methi (Fenugreek) is a well-liked winter vegetable in India. I bear in mind these chilly winter mornings in Delhi after we have been served scorching Methi parathas with butter for breakfast, so good it used to style. However I've by no means seen these leaves at any of the grocery shops right here, the one place you get methi leaves is the Indian retailer and that too they not often look contemporary. However as a result of I would not have an possibility, I do purchase them from the Indin retailer each time I really feel like consuming aloo-methi (potato with fenugreek leaves), methi paratha (fenugreek leaves flatbread) or methi matar malai (fenugreek leaves & inexperienced peas curry).
Methi leaves have a robust aroma and a barely bitter style but it surely tastes great when combined with flour as in parathas or with paneer, potatoes and so on. Different then being flavorful these leaves have quite a lot of well being advantages – they're recognized to scale back ldl cholesterol and scale back the danger of cardiovascular illnesses. Additionally it is superb for individuals affected by Diabetes because it slows down the speed of sugar absorption into blood. In actual fact I've seen many diabetics in India consuming methi seeds on a regular basis [methi seeds are commonly used in Indian recipes for tempering].
These leaves have a barely bitter style and that’s why they pair fantastically with candy inexperienced peas and contemporary cream in methi matar malai. So mainly this recipe has Three most important elements and therefore the title.
video of Methi Matar Malai recipe
this video from Rajshri Food
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- Methi (Fenugreek leaves)
- Matar (Inexperienced peas)
- Malai (Cream)
Technique
Take away methi leaves from their stem, rinse completely and chop them roughly. Put aside.
Warmth 1.5 teaspoon of oil in a pan on medium warmth. As soon as scorching add cumin seeds and wait until the seeds crackle. Then add inexperienced chilli, chopped ginger, garlic and inexperienced cardamom. You don’t have to high-quality chop the ginger and garlic as we're going to mix all this in a while. Saute for a minute or two.
Add the roughly chopped onion, damaged cashews and poppy seeds (khus khus).
Saute for 2-Three minutes or until the onions are translucent and cashews softened.
Take away pan from warmth and let it quiet down a bit. Switch your entire combination right into a blender.
Mix to a clean paste. You might add just a little water (1 tablespoon) if the combination isn’t mixing correctly. Put aside.
In the identical pan warmth 1.5 extra teaspoon of oil and as soon as scorching add the ready paste. Saute for couple of minutes until the uncooked odor goes away.
Add milk and water and provides an excellent combine. You possibly can add solely water or milk at this level, I used a mixture of two.
As soon as it involves just a little boil, add the chopped methi leaves and blend. Additionally add the salt.
Add the boiled inexperienced peas and blend.
Cook dinner for two minutes after which add the cream and blend. Cowl and let it simmer on medium-low flame for 4-5 minutes.
Sprinkle some garam masala on prime and swap off the warmth.
Garnish with chopped coriander leaves and serve scorching methi matar malai with naan, roti or rice.
* The amount of cream on this recipe might be adjusted to style and choice. For a decrease calorie model, use extra milk and 1-2 tablespoon of cream.
* For a vegan model, skip the milk and use cashew cream in place.
* I used frozen peas and boil them for a while earlier than utilizing them within the recipe. You should use contemporary inexperienced peas in place, simply boil them until they're delicate after which add to the dish.
Methi Matar Malai
Methi Matar Malai - Fenugreek leaves and inexperienced peas in a wealthy creamy curry.Course EntreeCuisine IndianServings: 2Calories: 426 kcalAuthor: Manali4.8 from 10 votes Print
Elements
- 1.5 cups methi, fenugreek leaves, roughly chopped
- ¾ cup inexperienced peas, frozen or contemporary
- ½ cup heavy cream
- ¼ cup milk
- ½ cup water
- 1 teaspoon cumin seeds
- 1 onion, medium
- 1.5 tablespoons damaged cashews
- 1 inexperienced chili
- ½ inch ginger
- 2 garlic cloves, huge
- 2 cardamom pods
- 1 teaspoon poppy seeds, khus khus
- 3 teaspoons oil or ghee
- garam masala, to sprinkle
- coriander leaves, to garnish
- salt, to style
Directions
- Take away methi leaves from their stem, rinse completely and chop them roughly. Put aside.
- Warmth 1.5 teaspoon of oil in a pan on medium warmth. As soon as scorching add cumin seeds and wait until the seeds crackle. Sdd inexperienced chilli, chopped ginger, garlic and inexperienced cardamom. Saute for a minute or two.
- Add the roughly chopped onion, damaged cashews and poppy seeds (khus khus).
- Saute for 2-Three minutes or until the onions are translucent and cashews softened.
- Take away pan from warmth and let it quiet down a bit. Switch your entire combination right into a blender.
- Mix to a clean paste. Put aside.
- In the identical pan warmth 1.5 extra teaspoon of oil and as soon as scorching add the ready paste. Saute for couple of minutes until the uncooked odor goes away.
- Add milk and water and provides an excellent combine.
- As soon as it involves just a little boil, add the chopped methi leaves and blend. Additionally add the salt.
- Add the boiled inexperienced peas and blend.
- Cook dinner for two minutes after which add the cream and blend. Cowl and let it simmer on medium-low flame for 4-5 minutes.
- Sprinkle some garam masala on prime and swap off the warmth.
- Garnish with chopped coriander leaves and serve scorching methi matar malai with naan, roti or rice.
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