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Thursday, April 3, 2025

Methi Malai Matar Recipe by Archana’s Kitchen


  • 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.



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