Methi Malai Matar is one of the easiest and most healthy recipes to cook during winters. Methi or fenugreek leaves come with multiple health benefits. For example, it helps with the problem of indigestion, maintains the moisturisation level of the skin, ensures the health of kidneys and keeps cholesterol levels in check.
The recipe has the goodness of not only fresh methi but also has added benefits of fresh peas and cream. Its rich ingredients and delicious taste make it a perfect curry to have for lunch or dinner. You can also serve it to guests, and they will leave licking their fingers. Using the recipe, you can also feed fenugreek to kids.
How To Make Methi Malai Matar
1) Take a deep large bowl, like a kadhai or handi and keep it on high flame.
2) Once the handi is hot, add ghee to it and wait for it to melt and get hot.
3) Once the ghee is hot, add cumin seeds, cinnamon stick, bay leaf and green cardamom. Give it a stir.
4) Turn the heat to medium flame and add chopped onions. Give them a stir.
5) When onions become translucent, add finely chopped green chillies and ginger-garlic paste.
6) Keep the mixture on medium flame until the onions turn golden brown.
7) When the onions are brown, add asafoetida powder, turmeric powder, coriander powder, red chilli powder and cumin powder.
8) Add some water to the mixture to prevent the spices from burning.
9) When you see ghee separating from the mixture, it means the spices are cooked.
10) Add tomato puree, stir the mixture, add salt to taste and stir again.
11) Let the mixture cook for another 2-3 minutes on medium flame until the ghee separates again.
12) Add fresh and washed green peas, hot water to adjust the consistency and let the mixture cook for 3-4 minutes on medium flame.
13) The green peas are soft, add fresh methi leaves, mix them in the gravy and allow the mixture to cook for about 10-12 minutes on medium flame.
14) Add crushed Kasuri methi and garam masala powder. Stir the mixture and leave it for a minute to cook.
15) Turn the heat low and add a generous amount of fresh cream.
16) Mix the cream and keep stirring for about a minute or two.
17) Turn off the flame and add freshly chopped coriander leaves. Give it a mix.
18) Serve methi malai matar hot with tandoori naan or roti.
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