Methi Malai Matar is a a rich recipe and tastes great. You don’t want to eat it too often because it has a lot of fat but it’s a great dish for a party.

Ingredients

Method

1. Separate methi leaves from the stems and discard the stems. Wash the leaves at least three times so that all the dirt is removed.



2. Chop them finely. Sprinkle 1/4 tsp salt and keep aside for 15 minutes. This is to reduce the bitterness of the leaves.



3. Chop the red onion and green chillies finely. Peel the ginger and grate it finely.



4. Heat a tbsp of oil in a wok and add cumin seeds. Once they crackle, add onion and grated ginger.





5. Fry till the onions are translucent, about 5 minutes.



6. Add turmeric powder, coriander powder and red chilli powder to yogurt and whisk it smooth.
7. Add yogurt mixture to the onion mixture.



8. Cook on low heat till ghee starts to separate.



9. Add peas and green chillies and mix. Cover and cook for 5 minutes on low heat. Peas should become soft.



10. Squeeze methi leaves to remove excess water and add to the wok. Add rest of the salt. Cover the wok and cook on low heat for 5 minutes.



11. Add cream and evaporated milk and cook till it thickens. Add garam masala and turn off the heat. Methi Malai Matar is ready.



12. Serve Methi Malai Matar hot with Fried Rice, Puri or Parantha.

Notes

1. Make sure to wash the methi leaves multiple times because they often contain a lot of dirt.
2. You can add a tsp of besan in the yogurt mixture to prevent it from separating.
3. You can use normal milk instead of evaporated milk. The advantage of evaporated milk is that it is already thick so you don’t need to cook it for a long time.

Summary

Recipe Name

Methi Malai Matar

Author Name

Ruchi Garg

Published On

2012-01-02

Total Time

1H

Average Rating

5 Based on 5 Review(s)