Methi Mutter Malai Curry | मेथी मटर मलाई । Dhaba Style Methi Matar Malari Recipe


Namaskar
Welcome to nishamadhulika.com Today we will make a special dish from Punjab cuisine .i.e. methi matar malai. This dish is very rich in taste and you will surely like eating it. Let’s see what all ingredients are required for making methi malai matar. Methi – 250 grams
Remove stalk and separate leaves. Rinse with water twice and strain excess water with help of a sieve. Green peas – ½ cup (frozen) Fine paste – 3 tomatoes, 1 green chilly, 1 inch ginger piece and 10-12 cashew nuts Cream – ½ cup (can also use fresh homemade malai) Oil – 2 tbsp Coriander powder – 1 tsp Salt – more then ½ tsp or as per taste Red chilly powder – ¼ tsp Whole garam masala – ½ inch cinnamon stick, 2 brown cardamom, 2 cloves and 5-6 black pepper Instead of all these you can also use ¼ tsp garam masala powder. Asafoetida – 1 pinch Cumin seeds – ½ tsp Sugar – ½ tsp Firstly chop methi leaves for making the Sabzi. Make a bunch of leaves in your hands like this and chop them finely with help of a chopping blade. Take methi leaves and peas in any utensil and place on flame for boiling. Add ½ cup in utensil and let it boil. Meanwhile make masala for Sabzi. Add oil in the pan. When water starts boiling add peas and methi leaves into it. Cover the utensil and cook for 5 minutes. When oil gets hot add asafoetida, cumin seeds, coriander powder and paste of tomato-green chilly-ginger and cashew nuts. Sauté it until oil starts floating on the surface. Also add red chilly powder and coarsely ground garam masala. Stir after every 1-2 minutes. Masala is now ready. Methi leaves and peas are also ready now. Now add cream, sugar and salt in the masala and mix well. If you prefer not adding sugar in the masala then avoid using it. If you like eating bitter taste of methi then; add it directly in the masala along with water. If you don’t like eating its bitter taste then strain the water and then add in the masala. Add water in gravy as per your preference or add ½ cup water. Cover the pan and cook for 2-3 minutes so that all spices get absorbed in the methi and peas. Methi matar malai is ready; take it out in a bowl. Mouth watering methi matar malai with rich gravy is ready. Make this dish for any special occasion or party. Serve with chapatti, naan, parantha or rice. Try making this recipe at your home and share your experiences with us. See you again at nishamadhulika.com

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