Methi Matar Malai

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This Punjabi North Indian curry is a beautiful blend of Methi and Green Peas. Methi Matar Malai is a rich dish made from freshly chopped fenugreek leaves (methi leaves) , green peas, cream. This curry is also one of the most savoured dishes on the Moti Mahal menu. Enjoy this curry with hot roti or naan!

Methi Matar Malai Recipe

methi_monish gujral

By Monish Gujral Published: May 14, 2014

  • Yield: 4-5 Servings
  • Prep: 15 mins
  • Cook: 60 mins
  • Ready In: 1 hr 15 mins

This Punjabi North Indian curry is a beautiful blend of Methi and Green Peas. Methi Matar Malai is a rich dish made from freshly …

Ingredients

Instructions

  1. Heat ghee or butter in a pan sauté half of onion, green chili, garlic, cloves, ginger and cardamom and cashew. Sauté till the onion turns golden. Turn off the heat and let it cool. Transfer mixture to the blender or food processor. Blend it till the smooth paste.
  2. Heat remaining ghee or butter in a large pan over a medium flame. Add cumin seeds and stir for a minute. Now add remain onion and saute till onion turns golden. Now add smooth paste in the pan and fry well.
  3. Add fenugreek leaves, kasoori methi, garam masala, turmeric powder, sugar, salt and green peas. Toss them well and add milk. Keep stirring over low-medium flame.
  4. Add cream in the pan and cook for 2-3 minutes more. Turn off the heat and sprinkle with coriander leaves.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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