Methi Matar malai recipe winter food dinner dish Neer
Methi Matar malai recipe: everyone wants to eat hot and tasty food items during the winter season. Older elderly say that eaten in this season feels the body. Not only that, the winter season’s specialty is that heavy food is also easily digested in this season. Methi Matar malai (methi Matar Malai) can be a great choice if you want to try something new at dinner too this season. Most people have tasted this recipe at a hotel, restaurant or any function. It tastes great and is one of the most popular recipes.
If you like this food dish and want to make it at home, we are going to tell you its easy recipe. By following simple steps, you can enjoy the perfect methi Matar malai at home.
Ingredients for making methi Matar malai
Fenugreek Leaf-2 cups
Full cream boiled milk-one and a half cups
Boiled green peas-1 cup
Cumin seeds-2 tsp
Chopped onion-1/2 cup
Tomato puree-1/2 cup
Fresh malai-2 tbsp
Cinnamon slice – 1 inch
Cloves – 4
Green cardamom – 2
Salt – to taste
To make the paste
Finely chopped onion – 1/4 cup
Chopped green chillies-3
Piece of ginger-1 inch
Garlic buds – 4
Cashew nuts – 10
Poppy seeds – 2 tbsp
Methi Matar malai recipe
To make methi Matar malai, first take the methi leaves and wash them thoroughly. Now sprinkle a little salt in it and place it in a mesh pot to let the methi water drain. After that take all the paste ingredients and grind them to make the paste. You can also add one or two teaspoons of milk to make the paste. Grind cinnamon, cloves, green cardamom and black pepper to make the masala. Now take a pan and heat it on a medium flame by adding 2 teaspoons of oil. When the oil is hot add cumin seeds and apply tempering.
When the cumin seeds start snapping, add methi leaves and cook for two to three minutes. Take out the methi leaves in a separate plate. Now add a little oil in the pan again and add the chopped onion and fry it. Fry the onion till it turns light brown in colour. Add the prepared paste and cook for five minutes. When the paste starts to release oil, add tomato puree and Pisa masala to the pan. Then fry them for four to five minutes.
Add boiled green peas, fried methi, cream, milk, sugar and salt to taste. Also add 2-3 tablespoons of water. Now turn on the flame and cook the vegetable. When methi Matar malai comes to a boil a couple of times, turn off the gas. This is how your delicious methi Matar malai for dinner is ready. It can be served with paratha, naan or roti.
(Disclaimer: The Information and information in this article are based on common assumptions. Healthnutrial.com does not confirm these. Please contact the relevant specialist before executing these.)