vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Methi Matar Malai

Methi matar malai
STREET FOOD EGG BIRYANI FRIED RICE

Street Food Egg Biryani Fried Rice

This is the easiest and best-eaten egg Biryani which is simple to make and delicious to e...

ULAVACHARU

Ulavacharu

UlavaCharu is a traditional Andhra Rasam. Its a thick horse gram lentil soup and is gener...

Country chicken with Channa

Country Chicken With Channa

Enjoy this spicy and lip smacking Dhaba Style Country Chicken with hot phulkas and jeera...

Vegetable Cutlet

Vegetable Cutlet

Vegetable cutlets recipes are prepared combining mixed vegetables and spices. It is one o...

Sweet Potato Halwa

Sweet Potato Halwa

Sweet potato halwa or shakarkandi halwa is an easy and quick dessert you can make for any...

Fish Fry South Indian

Fish Fry South Indian

Fish Fry Cooked in South Indian Style or chepala vepudu, is a popular South Indian food r...

Methi Matar Malai Recipe, How To Make Methi Matar Malai Recipe

How to makeMethi matar malai?How to cookMethi matar malai?Learn the recipeMethi matar malaiby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Methi matar malai

(5 ratings)
3 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Methi matar malai
Author : Vahchef
Main Ingredient : Peas
Servings : 6 persons
Published date : November 05, 2016


Ingredients used in Methi matar malai
• 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 0.
• 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.
Method:
  • Immerse methi in salted hot water for 5 minutes. Drain and wash well in coriander under running water. Press out well to remove as much water as possible. Keep aside.
  • Beat malai till smooth. Keep aside.
  • 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.
  • Serve piping hot with parathas, rotis, etc.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Noor Us Saba Siddiqui Posted on Sat Jan 04 2014

im trying

Reply 0 - Replies
profile image

Noor Us Saba Siddiqui Posted on Sat Jan 04 2014

im trying

Reply 0 - Replies
profile image

vahuser Posted on Tue Mar 09 2010

in this recipe, u have added khus-khus, but i live in dubai, i do not get khus-khus, since it is banned in dubai, we r not allowed to get them. kindly let me know the substitute for khus-khus. thanks

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter