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



Methi Matar Malai

Methi matar malai
MANGO SHEERA

Mango Sheera

Mango Sheera is a delicious Indian sweet recipe served as a mango halwa or mango sheera. ...

CHICKEN RASMALAI

Chicken Rasmalai

Chicken rasmalai, a very interesting and easy to fix recipe, you just need to mince chic...

BANANA AND BUTTERSCOTCH DOSA

Banana And Butterscotch Dosa

Chikki and banana topped dosa, very well cated to kids and people who loves sweet....

BEETROOT AND COCONUT SAMOSA

Beetroot And Coconut Samosa

This is a favorite south Indian poriyal made out of beetroot and coconut stuffed, into a ...

Eggless Sponge Cake

Eggless Sponge Cake

Eggless sponge cake is one such cake which is a boon to them and can equally enjoy eating...

SWEET BANANA BREAD BAJJI

Sweet Banana Bread Bajji

Sweet banana bajji is a delicious Indian recipe served as a Snack. This is a very tasty a...

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