How to make methi matar malai

                  

      

methi matar malai

Methi( fenugreek leaves),matar (peas),malai is the famous dish of Punjab which is a semi liquid ,methi leaves tastes have little bit of bitterness but together with matar, malai and  Indian spices, its become a wonderful dish. children also like to eat it.featuring of  methi,matar,malai is, its creamy flavour. you can serve it with missi roti, tandoori roti.

TYPE: MAIN COURSE                                                        CUISINE:INDIAN(PUNJABI)

SERVINGS:4 PEOPLE                                                        PREPARATION TIME:20 MINUTES 

COOKING TIME:20 MINUTES                                        TOTAL TIME: 40 MINUTES

                                                                                                                                                                 

INGREDIENTS:

• 200 gm                                                                methi leaves (fenugreek leaves)                                                                                                           (separate the leaves and chopped it)

• 2 cup                                                                     matar (peas)

•                                                                             (peeled and boiled)

• 1 large                                                                  onion (roughly chopped)

• 3 cloves                                                                 garlic (peeled and crushed)

• 2                                                                            green chili (chopped)

• 1/2 inch                                                                  ginger (grated)

• 3 tsp                                                                      oil

• 10-12                                                                    cashew nuts

• 1/2 cup                                                                   fresh malai or cream

• 1/2 cup                                                                   milk

• 2 tsp                                                                       curd                                     

• 1/2 tsp                                                                    red chili powder

• 1/2 tsp                                                                    garam masala

• according to taste                                                    salt               

METHOD:

• On the low flame, dry roast the cashew ,keep aside it. 

• Heat 1 tsp oil in the same pan, add onion, cook it until it becomes translucent .

• Add ginger, garlic and green chili. cook it for some seconds.

•  Put all the things away from the pan and keep it cool for some time then add cashew nuts and grind it, If you want to add some water. you can add 3-4 spoons of water at the time of grinding and prepare a fine paste. keep aside it

• Wash chopped methi leaves with water two or three times. put salt in hot water and boil the methi leaves in it for 2 minutes. 

• Switch off the flame and remove the methi leaves from the hot water and wash with cold water so that methi bitterness is removed..

• On the medium flame, heat 2 tsp oil in the pan ,add cumin seeds and cook it for while, add paste (onion and cashew) ,cook it until the paste leaving the oil 

• .Put methi leaves and cook it for 5 minutes and keep stirring it continuously.

•  Add boil matar. mix it well. put salt ,red chili powder, malai and curd. mix it properly .cook it for 2 minutes. 

• Add milk ,cook it for while, when the gravy is thick, turn off the gas.

•  Put it in the serving bowl. and enjoy it with roti, naan.

Tips

After washing the methi leaves with water, squeeze the methi leaves very well, squeezing well , methi will not make bitter