Side Dishes

Methi Matar Malai Recipe

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Methi and matar are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful.

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2 cups chopped fresh fenugreek leaves
1 cup boiled green peas
1 cup fresh cream
2 tbsp ghee/oil
1/4-1/2 cup Water
sugar to taste optional
salt to taste
Ingredients for the paste
1 medium size onion chopped
1 tsp Jeera/cumin seeds
3-4 cloves garlic chopped
1 Ginger chopped
1-2 Green chilies chopped
1/4 cup cashewnuts chopped
To Garnish
coriander leaves chopped
1/2 cup green peas optional
Add all the ingredients for the paste in a blender and grind without adding water. Keep aside. Heat ghee/oil in a pan. Add the ground paste and fry the paste for 6-7 minutes till it starts giving a fragrant aroma. Keep on stirring in between to avoid the paste from sticking to the pan. Add a little water if it sticks to the pan. Add chopped fenugreek leaves and ¼ cup water or more. Mix well and simmer for 10 minutes. Add the boiled peas and cream. Simmer for 5-6 minutes on a low flame. Add the sugar and salt and mix well. Garnish and serve hot with indian breads.
Nutritions

Calories
326

Sodium
272mg
11% DV

Fat
24g
38% DV

Protein
9g
19% DV

Carbs
22g
7% DV

Fiber
6g
26% DV
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