Creamy Methi Matar Malai: A Flavorful Indian Dish
40 minutes
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About Creamy Methi Matar Malai: A Flavorful Indian Dish
Indulge in the rich and creamy delight of Methi Matar Malai, a classic Indian dish that's sure to tantalize your taste buds. This recipe expertly blends the subtle bitterness of fenugreek leaves with the sweetness of peas, all enveloped in a luxurious cashew and cream sauce.The fragrant spices and aromatic ghee create a symphony of flavors, making this a truly unforgettable culinary experience. Perfect for a special occasion or a comforting weeknight meal, Methi Matar Malai is surprisingly easy to make and guaranteed to impress.Serve this delectable dish with warm naan, roti, or laccha paratha for a complete and satisfying meal. Get ready to savor every bite of this creamy, flavorful masterpiece!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Instructions
Prepare the Peas and Fenugreek
- Cook peas and fenugreek leaves in a pressure cooker with ½ tsp salt and ½ tsp sugar and a little water until soft.
Prepare the Cashew Paste
- Boil cashews until softened. Blend them into a smooth paste using a blender.
Make the Tadka Paste
- Grind the onions, garlic, green chilies, ginger, and the boiled cashew paste into a smooth paste.
Sauté the Tadka Paste
- Heat ghee in a pan. Add the tadka paste and cook over low heat for 4-5 minutes, stirring constantly, until fragrant but not browned.
Add Mawa and Spices
- Stir in the mawa and cook for 2 minutes. Add salt and Kasuri Methi.
Incorporate Cream and Milk
- Add the cream (malai) and milk, stirring well to combine.
Combine and Simmer
- Add the cooked peas and fenugreek leaves. Mix gently and bring to a simmer. Cook until heated through.
Serve
- Garnish and serve hot with naan, roti, or laccha paratha.
Recipe Notes
Expert Tips for the Perfect Methi Matar Malai
- For a richer flavor, use homemade ghee.
- Soaking the cashews beforehand ensures a smoother paste.
- Adjust the amount of green chilies to your preferred spice level.
- Don't overcook the tadka paste; it should be fragrant and light in color.
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Recipe Nutrition
Calories: 385kcalCarbohydrates: 31gProtein: 12gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 62mgSodium: 501mgPotassium: 441mgFiber: 9gSugar: 7gVitamin A: 869IUVitamin C: 17mgCalcium: 183mgIron: 9mg
Neeru Gupta
Articles: 53
4 Comments
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Absolutely mouthwatering! Great share.
Absolutely fantastic! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.
Absolutely mouthwatering! Great share.