To start making the Methi Malai Matar Recipe, firstly we’ll make the dry masala. Add inexperienced cardamom, cloves, cumin seeds, complete black peppercorns, cinnamon stick, mace and black cardamom in a blender and make floor spice powder and hold it apart.
Subsequent, add some water in a heavy bottomed pan and let it boil. As soon as it begins boiling add onion, cashew nuts, inexperienced chillies, garlic and ginger to the boiling water.
As soon as its boiled, drain the water and make a floor paste of boiled onion, cashew nuts, inexperienced chillies, ginger and garlic cloves and hold it apart.
Subsequent, we’ll blanch the fenugreek leaves to reinforce the color of the dish. Add methi leaves in scorching water in a pan. After a minute, add it to the chilled water for about 2 minutes.
Now drain the water and squeeze out no matter remaining water in methi and hold it apart.
Warmth ghee in a wok or a heavy bottomed pan, add moist floor paste and cook dinner it for five minutes until spice begins releasing oil.
Now add inexperienced peas and milk, let it cook dinner for an additional minute.
Add dry spice powder which we made earlier and coriander powder. Combine it effectively and cook dinner for an additional 3 to 4 minutes on medium flame.
Now add blanched methi, salt, sugar, combine it effectively and cook dinner for two extra minutes.
Should you discover consistency too thick, you may regulate it by including milk.
Add cardamom powder, kasuri methi and cream, combine effectively and cook dinner for two to three minutes extra. Serve scorching.
Serve Methi Malai Matar Recipe together with Beetroot Thoran, Boondi Raita and Tawa Paratha on your weekday lunch or dinner.
