Methi Matar Malai recipe with step by step images and recipe.
Methi Matar Malai-I recently tasted this in a restaurant.I was so doubtful about how methi leaves would taste with cream.But to my surprise, it was really yum and I found that they had included Kasturi methi.Last weekend hubby wasn’t at home and I had to cook for only two people who love creamy dishes(Yeah me & my boy). Methi Matar Malai got done in a just few minutes and we both loved it and had it twice.You can use fresh methi leaves too in this recipe and try.
Methi Matar Malai-Serves 2
- Peas-1/2 cup
- Milk-1/4 cup
- Cream-1.5 tbsp
- Kasturi methi-2 tbsp
- Ginger-A small piece
- Green Chilly-1
- Ghee-To cook
- Salt-To taste
- Cumin seeds-1/2 tsp
- Turmeric Powder-A pinch
- Chily Powder-1/4 tsp
- Garam Masala-1/2 tsp
1.Measure and keep all ingredients ready.
2.Soak cashews in warm milk.
3.Steam cook peas for 5-7 minutes.
4.Grind the soaked cashews with milk.
5.The peas would have got cooked by now.
6.In a pan, add ghee and roast the cumin seeds.
7.Then add the finely chopped onions and saute till they turn soft.If you are adding fresh methi leaves add now and saute them too.
8.Add the spice powders and mix well.
9.Add the ground paste, salt and 1/4 cup water.
10.Let it cook for 3 minutes.Now add Kasturi methi and peas.
11.Let it cook for 3 more minutes in medium flame.
12.Add cream, blend well and serve warm after garnishing with Kasturi methi.
You can use fresh methi leaves too.Use 1/4 cup in that case.
This can be given to babies about 6 months without salt.
It thickens as time goes.
Don’t let it boil after adding cream.
Tweak the combination of spice powder as per your choice.
This can be given to babies above six months skipping the salt.
Always have a word with your paediatrician before offering any new food to your babies.
Please consider the family history of allergies before trying any new food.
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