methi-malai-matrMethi Matar Malai is a mouth watering and delicious Pakistani and North Indian recipe made with fresh and finely chopped methi leaves, fresh green peas, cream, spices and fresh coriander leaves. Methi Malai Matar is a mildly spiced curry and is wonderfully complimented with cream or malai – which makes the dish rich creamy and smooth in texture. The slight bitterness of fresh methi leaves blended excellently well with the swetness of fresh peas making the dish yummy and delectable.

Origin Of Methi Malai Matar:

Methi Malai Matar is a rich gently spiced thick gravy curry which is popularly cooked in North India especially a popular dish fom the Punjab region. Methi Malai Matar make a great cpmbination and the rich flavour of fresh cream or malai elevates the flavours of this dish.

Recipe Of Methi Malai Matar:

Preparation time 20-30 minutes
Serves 4-5 people


Green pes boiled 1 cup
Cream or malai 1/2 cup
Methi leaves chopped 1 bunch
Cumin seeds 1/2 tsp
Asafoetida 1 pinch
Ghee or butter 3 tsp
Salt to taste
Cloves 2-3
Cardamom 1-2
Cinnamon 1/2 stick
Onion 1 large
Curd 1 tsp
Sugar 1 tsp
Cashew nuts 1,1/2 tsp
Poppy seeds 1 tsp
Green chillies 2-3
Ginger 1/2 piece

Instruction For Cooking:

1. Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.

2. Beat cream or malai till smooth. Keep aside.

3. Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes.

4. Add powdered spices. Stir, and add peas, methi leaves and malai.

5. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.

6. Serve piping hot with parathas, rotis, etc.

Uses Of Methi Malai Matar:

Methi Malai Matar is one of the fantastic recipe that can be made for a get together or party. Methi Malai Matar is simple yet unique in taste and can impress all your guests. Methi Malai Matar can served well with roti, phulka, chapatis or parathas.

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