< Back to Recipes

Methi Matar Malai मेथी मटर मलाई रेसिपी Methi masala Peas in white gravy

Another seasonal special and sabka favourite.. Taaze matar ke साथ ये nahin banaya तो kya kiya :)

35-45 minutes
2-4
Indian
Methi Matar Malai मेथी मटर मलाई रेसिपी Methi masala Peas in white gravy Recipe - Ranveer Brar

Ingredients

For Methi Malai Matar

1 tbsp Oil, तेल

1  inch Ginger, roughly chopped, अदरक

2-3 medium White onions, sliced, सफेद प्याज

Salt to taste, नमक स्वादअनुसार

2 cups Curd, दही

Blanched Cashew Nuts, काजू

Water as required, पानी

Prepared Tempering, तैयार किया हुआ तड़का

1-2 no. Green chillies, broken into half, हरी मिर्च

Sauteed Pea & fenugreek, भुनी हुई मटर और मेथी

Prepared Masala, तैयार किया हुआ मसाला

Prepared Tadka, तैयार किया हुआ तड़का

 

For Blanching Cashew Nuts

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

15-18 no. Cashew nuts, काजू

 

For Tempering

1-2 tbsp Ghee, घी

A pinch of Asafoetida, हिंग

1-2 no. Green Cardamom, seeds, हरी इलायची के दाने

 

For Sauteed peas & fenugreek leaves

1 tbsp Butter, cubed, मक्खन

½ cup Green Peas, हरी मटर

1 cup fresh Fenugreek leaves, मेथी का पत्ता

 

For Masala

Salt to taste, नमक स्वादअनुसार

2-3 no. Green Cardamom, हरी इलायची

½ tsp Cumin Seeds, जीरा

1 tbsp Black Peppercorns, काली मिर्च के दाने

2 tbsp Dry fenugreek leaves, कसूरी मेथी

 

 

For Tadka

2 tbsp Ghee, घी

1 no. Dry Red Chilli, सुखी लाल मिर्च

7-8 no. Cashew Nuts, काजू

½  tsp Degi red Chilli Powder, देगी लाल मिर्च पाउडर

 

For Garnish

Prepared Masala, तैयार किया हुआ मसाला

Prepared Tadka, तैयार किया हुआ तड़का

Fresh cream, ताजा क्रीम

Coriander leaves, धनिया पत्ता

Sauteed peas, तले हुए मटर

Process

For Methi Malai Matar

  • In a lagan or sauce pot, add oil, once it’s hot, add ginger, onions, salt to taste and sauté it until translucent.
  • Add curd and sauté it well on low flame for 2-4 minutes.
  • Add blanched cashew nut, water and cook well.
  • Blend the mixture into smooth gravy with the help of a hand blender.
  • Cook on medium flame for 5-10 minutes
  • Strain the gravy in a bowl and keep it aside for further use.
  • In the same handi, add ghee once it’s hot, add asafoetida, green cardamom, prepared gravy and stir it well.
  • Add green chili, sauteed pea & fenugreek leaves and cook it for 2-3 minutes.
  • Transfer it into a serving dish and garnish it with prepared masala, prepared tadka, fresh cream, sauteed green peas and coriander sprig.
  • Serve hot with roti.

 

For Blanching Cashewnut

  • In a pan, add water, salt to taste, cashewnut and bring it to a quick boil on medium flame.
  • Strain the cashewnut and keep it aside for further use.

 

For Sauteed Peas & fenugreek leaves

  • In a shallow pan, add butter, once it’s melted, add green peas, fenugreek leaves and toss it well on medium flame for 4-5 minutes.
  • Keep it aside for further use.

For Masala

  • In a small pan, add salt to taste, green cardamom, cumin seeds, black peppercorns and dry roast it for a minute.
  • Add dry fenugreek leaves and transfer it into a grinder jar.
  • Grind into a fine powder and Keep it aside for further use.

 

For Tadka

  • In a small pan, add ghee, once it’s hot, add dry red chili, cashewnut, degi red chili powder and sauté well.
  • Keep it aside for further use.

Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.

Submit Now
×