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












Methi Matar Malai

Methi matar malai
Dosa Adai

Dosa Adai

Dosa Adai is an extremely flavourful dish. Dosa served with potato masala is one of the m...

Capsicum masala rice

Capsicum Masala Rice

Capsicum rice or Capsicum rice recipe -This is easy to make and flavorful dish is a simpl...

GALOUTI KEBAB

Galouti Kebab

Galouti Kebab is simply made with minced meat. The lamb meat is cooked in butter, roasted...

CORN MEAL FLOUR BREAD MAKKAI KI ROTI

Corn Meal Flour Bread Makkai Ki Roti

Makki di roti is a flat unleavened Indian bread made from cornflour and primarily eaten i...

Potato Capsicum Fried Rice -Bangala Dhumpa Capsicum Masala Fried Rice

Potato Capsicum Fried Rice -bangala Dhumpa Capsicum Masala Fried Rice

Bangala Dhumpa Capsicum Masala Fried Rice is a must try quick and easy to make, spicy and...

BROCCOLI PARATHA

Broccoli Paratha

Broccoli paratha is a simple and easy to make recipe that is perfect for a breakfast or ...

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

 
Browse Recipes


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