Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, methi, mutter, malai. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Methi, mutter, malai is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Methi, mutter, malai is something that I have loved my entire life.
Methi Mutter Malai, methi and mutter are a super-hit combination as their flavours complement each other well. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside.
To get started with this recipe, we have to first prepare a few components. You can cook methi, mutter, malai using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Methi, mutter, malai:
- Prepare 2 cup boiled fresh mutter (green peas)
- Take 1/2 cup kasoori methi (fenugreek leaves)
- Get 1/2 cup fresh cream
- Take 1/4 cup yogurt
- Prepare 1/2 cup water
- Get 1 onion roughly chopped
- Get 15 cashew nuts
- Take 1 teaspoon ginger garlic paste
- Prepare 1 green chilli
- Make ready 1 teaspoon poppyseeds
- Take 2 tablespoon oil
- Get 1 tablespoon ghee
- Prepare 1 teaspoon garam masala
- Get leaves Chopped coriander
- Make ready to taste Salt
Now add in kasuri methi leaves and cream and simmer for a min or so. I added some leftover lentils, and also used frozen methi which I sauteed in butter. Methi Mutter Malai is a side dish prepared using Fenugreek leaves, Green fresh Peas and Cream with a dash of spices. Be the first to review this recipe.
Instructions to make Methi, mutter, malai:
- In a small bowl soak the kasoori methi in warm water. Before using remove any access water. - In another bowl soak the poppy seeds using 2 tablespoon water.
- On medium heat, heat 1 tablespoon oil in a pan. Once hot add cumin seeds and wait till the seeds crackle.
- Add the roughly chopped onion, ginger garlic paste, green chilli and cashews. Sauté for 2-3 minutes or till the onions are translucent and cashews softened. - Remove pan from heat and let it cool down. Once cooled transfer the mixture, poppy seeds and kasoori methi into a food processor. Blitz to a smooth paste. Set aside.
- In a pan add 1 tablespoon oil and 1 tablespoon ghee. Once hot add the prepared paste. Sauté for few minutes until the raw smell goes away. Add yogurt and water and give a good stir and mix. - Once it comes to boil, add the boiled green peas and mix. Add salt to taste. - Cook for about 3 minutes and then add the cream and mix. Cover and let it simmer on low heat for about 5 minutes. - Turn off the gas. Transfer in serving dish.
- Sprinkle some garam masala garnish with chopped coriander leaves and serve with naan, roti or rice. Enjoy.
This is an Indian main As the name suggests, it is made from fenugreek leaves (Methi), Mutter (green peas) and Malai (fresh. Methi Matar Malai - Fresh methi leaves with green peas combined in a creamy sauce….yum. I always have dried methi leaves so make this gravy often with milk to make it low fat. Methi malai mutter using kasoori methi, with step by step pictures. A creamy gravy which i was hesitant to try for a long time (since i am very calorie conscious now a days), of course most of us are.
So that’s going to wrap this up with this special food methi, mutter, malai recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
