Tuesday, 21 February 2012

Methi Malai Matar

Hi All ...
This Recipe is especially dedicated to my friend Sneha Kapoor.....Thank you so much Sneha :-)

  • 2 bunch of fenugreek leaves (methi)
  • 1 cup boiled peas or safal peas (without boiling)
  • 1 small onion
  • 1 small tomato
  • 1” ginger
  • Few  cloves of garlic
  • 1 small pack of AMUL cream (200 gm) or 1 cup malai
  • Salt according to taste
  • ¼ tsp. pepper powder
  • 3 tbsp. cooking oil
  1. Chop fenugreek leaves and wash it nicely.
  2. Heat oil in a kadai, add fenugreek leaves and sauté it till water dries and it becomes crispy. Take methi out and keep it aside.
  3.  Same oil add peas and sauté till they become crispy. Take them out and keep aside.
  4. Make a paste of onion, tomato, ginger and garlic.
  5.  Heat oil in the same kadai. Add the onion-tomato paste. Bhuno till it becomes brown, add salt and pepper, mix it nicely.
  6. Add methi and peas, stir. Now add full pack of AMUL cream, stir it evenly.
  7. Keep on low flame for 7-8 mins. Remove from fire.
Your Methi Malai Matar is ready to serve with paranthas or tandoori roti.


indian beauty central said...

Thanks for sharing this recipe, Id been looking for this for a while, I love Matar Methi Malai, have tasted it in restaurants only so far and wanted to try it out for a long while now :)

Shruti Dhingra Wahi said...

Thanks Puja :-)
Do try this .... I am sure you will love it :-)