Methi Matar Malai Recipe

Methi Matar Malai Recipe Ingredients: 

• 2 cups- Fresh Fenugreek Leaves (finely chopped)
• 2 cups – Peas (boiled)
• 4 – tablespoon – Malai (fresh)
• 1 – Onion Big Size (chopped)
• 2 – Tomatoes Big Size (chopped)
• 2 – Green Chilli (chopped, as per taste)
• 1 inch – Ginger (chopped)
• 12 – Whole Cashew Nuts
• 1/2 teaspoon – poppy seeds
• 1 teaspoon – Suger
• 1/2 inch – Cinnamon
• 4 – Green Cardamom
• 4 – Clove
• 4 – Bay Leaf
• 100 gm – Cooking Oil
• 1/2 teaspoon – Salt (as per taste)
• 1/2 teaspoon – cumin Seeds
• 1/2 teaspoon – coriander Powder
• 1/2 teaspoon – Dry Mango Powder
• 1/2 teaspoon  – Garam Masala
• 1 teaspoon – Green Coriander (chopped)
• 1/2 cup – Milk
• 1 – tablespoon – Pure Desi Ghee
• 1 teaspoon – Dried Fenugreek Leaves

Methi Matar Malai Recipe Instructions:

Step 1
First of all, we will put two cups of peas on the flame to boil and add one teaspoon of sugar to it. Clean the fenugreek leaves thoroughly, chop them finely, then wash them with clean water. Finely chop the onion and tomato. We will also chop the ginger and green chilies finely. Place a non-stick pan over the flame and add one serving spoon of cooking oil inside it.
Step 2
 When the cooking oil gets heated well, put a piece of cinnamon, green cardamom, and cloves inside it. When it starts crackling well, We will put the chopped onion inside it and fry it lightly golden while stirring with a spoon. When the onion starts to fry lightly golden, then add chopped ginger and green chilies, cashew nuts, poppy seeds, and tomatoes and soften them. Keep stirring with a spoon till the tomatoes become soft. It will take 3 to 4 minutes. Once the tomatoes become soft, turn off the flame.

Step 3
After cooling the tomato paste thoroughly, put it in a mixer grinder jar add one cup of water, and make a fine paste. Now we will place a non-stick pan over the flame and add one tablespoon of cooking oil inside it. When the cooking oil starts getting hot, reduce the flame to medium add finely chopped fenugreek leaves inside it, and roast the fenugreek continuously while moving it with the spoon.
Step 4
Keep stirring, after 2 to 3 minutes the fenugreek will get roasted then turn off the flame. Spread the fenugreek leaves on a big plate. Now pour one tablespoon of oil in a non-stick pan and when the oil gets heated well, add half a teaspoon of cumin seeds. When the cumin seeds start crackling, add coriander powder and salt as per taste and add tomato paste while stirring well.
Step 5
We will add it and let it boil while stirring continuously. We will keep it on medium. When the tomato puree boils well, we will add boiled peas inside it and mix well. Now we will also add roasted fenugreek inside the puree and mix well. After mixing well, slowly add half a cup of milk to the puree and keep stirring. We will add milk as per the consistency of the recipe.
Step 6
If the recipe is a little thick then you can add a little more milk. Now cover it and boil the recipe on low flame for 2 minutes. After 2 to 3 minutes, when our recipe comes to a boil, then add half a spoon of Kasuri Methi by rubbing it with the palm and also add half a spoon of garam masala and mix well now add four tablespoons of fresh malai inside the recipe. Add fresh malai and cook while mixing well.
Step 7
While stirring continuously, let the vegetable boil on medium flame for about 2 to 3 minutes. After 2 to 3 minutes, let it boil well, turn off the flame, and add half a spoon of dry mango powder and one tablespoon of desi ghee and mix well. Now take out the methi matar malai in a serving bowl and garnish with some chopped coriander leaves. So, our Methi Matar Malai Recipe is ready, serve it hot. You can eat it with anything like roti, naan or paratha, you will find it very tasty.

Tips And Notes

1 – While boiling the peas, care should be taken so that the peas do not get overcooked too much. If the peas are overcooked, the recipe gets spoiled and while boiling the peas, add a teaspoon of sugar in it. By doing this, the sweetness remains inside the peas. is there and every color of it also remains.
2 – In the recipe, you should always use fresh cream over homemade milk. This cream gives a very tasty taste in the recipe. If you do not have homemade cream of fresh milk, then use market cream only.
3 – After the recipe is ready, you can add fresh paneer pieces to the recipe as per your choice. Paneer also provides a good taste to the recipe.