Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, methi matar malai sabzi. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Methi Matar Malai Sabzi is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Methi Matar Malai Sabzi is something which I’ve loved my whole life. They are nice and they look fantastic.
Light & Healthy Methi Matar Ki Sabzi is a classic dish that is most often made with a lot of cream and cashew nuts, making it heavy. This recipe is light. delicious methi matar malai in jain combination. ultra healthy,and easy to cook. Sprinkle some garam masala on top and switch off the heat.
To get started with this particular recipe, we must first prepare a few components. You can cook methi matar malai sabzi using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Methi Matar Malai Sabzi:
- Get 3 tbsp Oil
- Take 1 Chopped Onion
- Make ready 2 tsp Garlic Paste
- Take 1 1/2 tsp Ginger Paste
- Get 2 finely chopped tomatoes
- Make ready 5-10 Cashew Nuts
- Take 1 tsp Poppy Seeds
- Make ready 1/4 tsp Mustard Seeds
- Make ready 1/4 tsp Whole Jeera
- Get Pinch Hing
- Prepare 1 1/2 Cup Finely Chopped Green Methi
- Get 1/4 tsp Turmeric Powder
- Take Salt as per taste
- Get 3-4 Chopped Green chillies
- Prepare 1 Cup Boiled Green Peas
- Take 1 tsp Red Chilli Powder
- Make ready 1 tsp Dhaniya Powder or Garam Masala Powder
- Get 4-5 tbsp Malai or Fresh cream
- Prepare 1 tsp Kasuri Methi
- Prepare 1 tbsp Chopped Fresh Coriander
The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. Punjabi Methi Matar Malai, Methi Mutter Malai Curry, Fenugreek leaves with green pea in creamy sauce Click. मेथी मटर मलाई, Methi Matar Malai Recipe, Restaurent style Methi matar malai recipe, methi ki sabzi, matar ki sabzi, methi . Following are some possible problems that I see with methi matar malai: * If it is cooked outside (hotel etc), non-violence in cooking procedure might be This milk mixed with matar (peas which belongs to leguminous family) makes dwidal. When dwidal comes in contact with saliva, it produces many tiny.
Steps to make Methi Matar Malai Sabzi:
- Take 1 tbsp Oil and heat it.Add 1 Chopped Onion,1 tsp Garlic Paste,1 tsp Ginger Paste and cook for 2 minutes.Add 2 finely chopped tomatoes.Add 5-10 Cashew Nuts,1 tsp Poppy Seeds and cook for 5 minutes.Once it cools down,grind the paste to a smooth Paste.
- Now heat 2 tbsp Oil and heat it.Add 1/4 tsp Mustard Seeds and Whole jeera,Pinch of Hing and add 1 tsp Garlic Paste,1/2 tsp Ginger Paste,1 1/2 Cup Finely chopped Fresh green Methi.Now add 1/4 tsp Turmeric,Salt per taste and add 3-4 finely chopped Green Chillies.Now cook for 5 minutes.
- Now add 1 Cup Boiled Green Peas,1 tsp Red Chilli Powder and Dhaniya Powder,1 tsp Punjabi Sabzi Masala or Garam Masala Powder and 4-5 tbsp Malai or Fresh cream Stir on a fast gas for 3 minutes.Now add the Tomato Onion paste.Cook for 5 minutes and then add Salt per taste and alter Spiciness or taste.
- Add 1 tsp Kasuri Methi and 1 tbsp Chopped Fresh Coriander and mix it nicely.
- Now your Methi Matar Malai Sabzi is ready.Garnish with Kasuri Methi and Roasted Cashew.Serve with Naan,Paratha,Kulcha and Roti.
Serving suggestion: Serve methi matar malai with roti or paratha or naan. It can be served with basmati rice or jeera rice. 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. I wanted to have a post in.
So that is going to wrap this up with this exceptional food methi matar malai sabzi recipe. Thanks so much for reading. I’m sure 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
