Methi Matar Malai Recipe

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Looking for some interesting recipe to make when you have guests at home or want to celebrate something special with a delicious home cooked meal. This recipe of methi matar and malai could be a good addition in your cookbook.

It is rich and creamy and the goes very well with parathas, naan or even rice. Methi leaves are generally bitter but blanching them in water takes out all the bitterness and so this is liked by kids as well.

Isn't it a good way to sneak some greens in your kids plate. So go ahead and try it out.Here is the recipe.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• Methi leaves- 2 cups (chopped)
• Peas- 1 cup
• Onion- 1 cup (thinly sliced)
• Cashewnut- ½ cup
• Tomato- 1( large)
• Oil- 3tbsp
• Green chili- 2 (slit into halves)
• Green cardamom- 3
• Cinnamon- 1 inch piece
• Salt to taste
• Red chili powder- ½ tsp
• Kitchen king masala- 1tsp
• Garam masala- ½ tsp
• Sugar- 1tsp
• Khoya- 50 gm (grated)
• Fresh cream- ½ cup
• Juice of half lemon

Method Of Preparation

1. Wash and chop methi.
2. Heat water in a pan and when it comes to a boil, add methi leaves and peas.
3. Cook for 2 minutes.
4. Drain the water and keep the methi and peas aside.
5. Boil onion in water for 5 minutes.
6. Blend in a blender with cashewnuts and tomato to make a smooth paste.
7. Heat oil in a pan.
8. Add green chilies, cardamom and cinnamon.
9. Fry for 30 seconds.
10. Add the onion and cashewnut paste to the pan.
11. Add 1/2 cup water.
12. Fry for 3-4 minutes.
13. Add salt, red chili powder, kitchen king masala, garam masala, and khoya.
14. Add 1 cup water.
15. Cook for 2-3 minutes.
16. Add the cooked methi and peas in the pan.
17. Cook for 2-3 minutes.
18. Add fresh cream and sugar and cook for a minute.
19. Add lemon juice.
20. Garnish with fresh cream.
21. Serve hot with naan or laccha paratha.