Methi matar malai My Recipebox:

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Author roji99 Servings 0 persons
Published September 05, 2007 Cooking Time (mins)
Main Ingredient Green peas Preparation Time mins


Recipe of Methi matar malai

Ingredient Name Quantity Unit
Green peas (boiled)  1 Cup
Cream or malai  1/2 Cup
Methi leaves (chopped)  1 Bunch
Cumin seeds  1/2 Teaspoons
Asafoetida  1 Pinch
Ghee or butter  3 Teaspoons
Salt   To Taste
Cloves  2-3 Numbers
cardamom  1-2 Numbers
Cinnamon  1/2 Stricks
Onion  1 Large
Curds  1 Teaspoons
Sugar  1 Teaspoons
Cashew nuts  1 1/2 Teaspoons
Khuskhus (poppy seeds)  1 Teaspoons
Green chillies  2-3 Numbers
Ginger  1/2 Piece

  1. Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
  2. Beat malai till smooth. Keep aside.
  3. Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
  4. Serve piping hot with parathas, rotis, etc.

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