Tuesday, November 4, 2014

Methi Matar Malai

Methi Matar Malai

I failed many times with methi leaves due to its bitterness. I tried many recipes, but didn't succeeded, but don't want to give up as methi is very good for health. Finally succeeded with methi chicken and it was a big hit and then I fell in love with methi and started preparing more recipes. Today's recipe is Methi Matar Malai, which is an famous North Indian dish. In restaurants, methi matar malai will be in white color. To get that color, we can use green tomatoes.

Methi Matar Malai
Serves : 2
Prep Time : 15 Minutes 
Cook Time : 35 Minutes 
  • Methi - 2 cups
  • Boiled Matar/Green Peas - 3/4 cup
  • Milk - 1/4 cup
  • Cream/Malai - 2 tbsp
  • Garam Masala - 1/2 tsp
  • Salt to taste
Ingredients To Paste:
  • Tomatoes - 2 (Green or Red)
  • Onion - 1, Medium size
  • Green chillies - 4
  • Cumin seeds - 1 tsp
  • Ginger - 1 inch
  • Garlic cloves - 3 to 4 (Can also use ginger-garlic paste)
  • Poppy seeds/Gasagasalu - 1 tbsp
  • Cashews - 7 to 8
  • Wash Methi leaves and chop them and add 1 tsp salt and keep aside for 15 minutes. Squeeze methi leaves until there is no water. This step is to reduce the bitterness from methi.
  • Grind onion, chillies, ginger, garlic and cumin into paste.
  • Soak cashews and poppy seeds using 2 tbsp water for 15 minutes.
  • Grind cashews and poppy seeds into  paste.
  • Grind Tomatoes into paste.
  • Heat 1 tbsp oil in a pan and fry methi leaves for 3 to 4 minutes, dishout and keep them aside.
  • Heat 2 tbsp oil or butter in the same pan and add onion-chilli-ginger&garlic paste and fry till it turns light golden color.
  • Add tomato paste and cook for 5 minutes and add poppy seeds-cashew paste and cook until the oil oozes out and gravy leaves the edges.
  • Add methi leaves, Matar/peas and cook for 2 minutes and add 1 cup water and cook until gravy thickens.
  • Add milk, salt and garam masala and cook for 2 minutes.
  • Add cream and serve with chapati or roti.

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