Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, restaurant style fenugreek peas cream curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Methi Matar Malai is a creamy North Indian Curry made with fenugreek leaves, peas, cream and onion cashew paste. Methi Malai Mutter मेथी मलाई मटर Restaurant style methi matar malai which has mild sweet taste with best aromatic aroma and flavor of true Indian spices!!!
Restaurant style fenugreek peas cream curry is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Restaurant style fenugreek peas cream curry is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook restaurant style fenugreek peas cream curry using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Restaurant style fenugreek peas cream curry:
- Take 1 bunch washed and chopped fenugreek leaves
- Take 1 cup peas
- Prepare 2 onion
- Get 2 green chillies
- Take 3 garlic
- Make ready Half inch ginger
- Get 1 tomato
- Take 10 cashew
- Take 1 bay leaf
- Make ready Half tspn cumin and mustard seeds
- Get Half tspn garam masala
- Make ready Half tspn kitchen king masala
- Get to taste Salt
- Take 1 cup cream
- Prepare Half tspn turmeric powder
- Take 2 pinch aesofetidea
- Get 1 tspn sugar
Then fry the cumin, fenugreek seeds/methi and urad dal till fragrant and till the urad dal becomes golden. A rich tasting, lusciously creamy curry sauce. In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. To serve: Serve popsicles piping hot off the grill.
Instructions to make Restaurant style fenugreek peas cream curry:
- First in a vessel put fenugreek and peas together add water and give 1 boil.. and off the flame and keep aside…strain all the water…
- In a pan add oil and let it get hot..then add onion,chillies, garlic, ginger, cashews and tomatoes and let it cook till it softens… let it cook and make a paste of it
- In a pan add oil and aesofetidea, cumin and mustard seeds and baf leaf and let it crackle… now add onion paste and all dry masala and cook till it leaves oil.. now add boiled fenugreek and peas add salt… and cook it till all masala and vegetables gets mixed nicely… add sugar… it optional to put sugar
- Now off the flame and put the cream… and serve hot with paratha
Place four to five lamb chops on each plate. Pour the cream curry over the meat or ladle it into a. Why use Indian restaurant style base sauce? The base sauce is needed to achieve that curry house prawn pathia flavour and texture. For ease, you could also purchase a simple base curry sauce and add water so that it is as thin as single cream.
So that’s going to wrap this up with this exceptional food restaurant style fenugreek peas cream curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
