Methai Matar Malai is a traditional north Indian meal made with fresh fenugreek (methi). Fenugreek has a little bitter taste, so combining it with milk and sugar creates a delicious mixture. Fenugreek also offers numerous health benefits, including the ability to lower cholesterol, reduce the chance of a heart attack, and aid in reducing diabetes. It’s a white gravy with a creamy flavor and is quick and easy to make. In this blog I will show you how to make restaurant-style methi matar malai in three easy steps.
INGREDIENTS:
- 1 and ½ cup fenugreek ( methi)
- Half cup matar
- Oil 5 tbsp
- 1 cup milk
- 4 tbsp spoon cream
- 2 medium sized onions
- 3 green chilies
- ½ inch ginger
- 6-7 garlic cloves
- 8-10 Kaju (Cashew)
- ½ tbsp Garam masala
- Salt ( according to taste)
- ½ tbsp sugar
- ½ tbsp Coriander powder
- 2 tbsp Kasuri methi
PROCESS:
Step 1 of 3: Getting Started
- In a pan boil around 4 cups of water and once it gets boiled add fenugreek. Keep it in the water for about 2 minutes and then strain it out. Let it cool for a while
- In another cooking pan add 500 ml of water, onions, green chillies, cashews, ginger and garlic and let it boil.
- After it gets boiled, let it cool down, then grind it and make a fine paste.
Step 2 of 3: Adding all spices
- In another cooking pan, add the paste which was made earlier and saute it for 1 minute. After that add the boiled fenugreek and mix it properly.
- Then add green peas (matar), garam masala, salt, coriander powder, and sugar and then saute for 2 minutes.
- After that add cream and cook it for about 5 minutes. Then add milk and cook it for another 2 minutes.
- Once it is cooked, add kasuri methi and mix properly, then turn off the gas.
Step 3 of 3 : Garnishing
- After it’s done, take out the serving bowl and it’s ready to serve.
