Top News

Restaurant Style Methi Matar Malai Recipe: Let's make creamy, delicious and easy Methi Matar Malai at home this winter. After eating it, everyone will not get tired of praising you.

Restaurant Style Methi Matar Malai Recipe: Winter is upon us, and what can one say if you get to eat hot Methi Matar Malai at this time? It's a wonderful dish that wins everyone's heart with its creamy texture and exquisite fenugreek flavor. But making restaurant-style Methi Matar Malai at home can take hours. If you're thinking something similar, we bring you this delicious restaurant-style Methi Matar Malai that can be made in no time.

Material For the vegetable

• Fresh fenugreek leaves – 1 cup (finely chopped)
• Green peas – 1/2 cup (fresh or frozen)
• Cream — ½ cup
• Milk – 1/2 cup
• Oil/Ghee – 2 tbsp
• Salt – as per taste
• Sugar – 1/2 tsp (to enhance the taste)

For the gravy paste

• Cashews — 10–12
• Onion – 1 (chopped)
• Ginger – 1 small piece
• Garlic – 3-4 cloves
• Green chilli – 1
• Poppy seeds (post) – 1 tsp (makes the gravy creamy)

Spices

• Turmeric – 1/4 tsp
• Coriander powder – 1 teaspoon
• Garam masala – 1/2 tsp
• Kasuri methi – 1/2 tsp

Method Make a creamy cashew-onion paste

• Add some oil in a pan, fry onion, ginger, garlic and green chillies till they turn light pink.
• Add cashew nuts and poppy seeds and fry for 1 to 2 minutes more.
• Cool it and make a smooth paste in the mixer.

Prepare fenugreek

• Soak chopped fenugreek in salt water for 5 minutes and then wash it so that the bitterness reduces.
• Put some oil in a pan and sauté fenugreek for 2-3 minutes.

Making the gravy

• Add some oil in the same pan and fry the prepared paste.
• Now add turmeric, coriander powder and some salt to it.
• Cook the masala for 3 to 4 minutes.

Add cream and milk

• Now add milk to the gravy and mix well.
• Let it boil on low flame.
• Now add cream and keep stirring continuously so that the gravy does not curdle.

Add fenugreek and peas

• Now add sautéed fenugreek and boiled/frozen peas.
• Let it cook on low flame for 5 minutes so that all the flavours mix.
• Sprinkle some garam masala and kasturi methi on top.
• Stir for 1 minute and turn off the gas.

Tips to get restaurant-like taste

• The smoother the gravy, the creamier the taste.
• Use only fresh cream.
• By lightly sautéing fenugreek and adding it, the bitterness goes away.
• A little milk and cream add the perfect richness.

PC:Prabhat Khabar