Recipe-for-fenugreek-Leaves-Green-Peas-Sabzi-with-Cream| Methi Malai Matar Sabzi ki Vidhi |
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Methi Malai Matar is a delicious Indian dish that combines fresh fenugreek leaves (methi), green peas (matar), and cream (malai) in a rich and creamy gravy. It is a popular dish in North India, especially during the winter season when fresh methi is available.
Ingredients For Methi Malai Matar Sabzi:
- 2 cups fresh fenugreek leaves (methi), chopped
- 1 cup green peas (matar), fresh or frozen
- 1/4 cup cashews, soaked in warm water for 15 minutes
- 2 tablespoons poppy seeds (khus khus), soaked in warm water for 15 minutes
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds (jeera)
- 1/3 cup chopped onion
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 1 teaspoon chopped green chili
- Salt to taste
- 1/4 teaspoon turmeric powder (haldi)
- 1/4 teaspoon garam masala
- 1/4 teaspoon sugar
- 1/4 cup fresh cream (malai)
- 2 tablespoons chopped coriander leaves (dhania)
- 2 bunches of chopped fenugreek leaves (methi)
Recipe For Methi Malai Matar Sabzi:
- Wash the fenugreek leaves, sprinkle some salt, and keep aside for 15 minutes. Squeeze out the water and discard it.
- Grind the cashews and poppy seeds to a smooth paste. Keep aside.
- Heat oil or ghee in a pan over medium-high heat. Add the cumin seeds and fry until they crackle.
- Add the onion, ginger, garlic, green chili and saut├й until the onion turns golden brown.
- Add the fenugreek leaves and saut├й for 2 to 3 minutes, stirring occasionally.
- Add the cashew-poppy paste, salt, turmeric powder, garam masala, and sugar to the pan, and mix well. Cook for another 5 minutes, stirring occasionally.
- Add the green peas and cream and simmer for 10 minutes until the peas are cooked and the gravy is thickened.
- Garnish with coriander leaves and serve hot with roti, naan, paratha, or rice.
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