Methi Mattar Malai | मेथी मटर मलाई | Chef Harpal Singh Sokhi

#methimatarmalai is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Try making this tasty curry recipe today sure you will love it. #recipe #borosil #chefharpalsinghsokhi #namakshamak #indianfood Ingredients Quantity For Onion Cashew Paste. Water as required Onion 1 no Ginger slices ½ inch Cashew nuts 20 no’s Garlic chopped 1 tbsp Green chillies chopped 2-3 no’s Yoghurt 3 tbsp For Boiling Methi leaves. Water as required Salt to taste Methi leaves 1 bunch For Masala. Oil 2-3 tbsp Cumin seeds ½ tsp Bay leaf 2-3 no’s Chopped garlic ½ tsp Green chillies chopped 1-2 no’s Prepared onion cashew paste Prepared Sautéing Methi Leaves and Green Peas Butter 2 tbsp Milk ½ cup Fresh cream ½ cup for garnish Coriander chopped 2 tbsp sprig for garnish Kasuri methi 1 tsp for garnish Sugar [optional] 1 tsp For Boiling Green Peas. Water as required Salt to taste Green peas 1 cup For Sautéing Methi Leaves and Green Peas. Oil 1 tbsp Ginger juliennes ½ inch Methi leaves [Boiled and Chopped] Green Peas Boiled Garam masala powder 1 tsp Black pepper crushed ½ tsp pinch for garnish Cardamom powder ¼ tsp Salt to taste. Method:- 1. Take a Borosil SS kadai add water, onion, ginger slices, cashew nuts, garlic and green chillies chopped and boil for 3-4 mins. 2. Then take a Borosil glass bowl strain the boiled mixture. And keep the boiled mixture water 3. Take Borosil silver line mixer grinder add the boiled mixture, yoghurt and remaining half boiled water. 4. And grind into a fine paste. 5. Take a Borosil kadai add water for boiling then add methi leaves and cook for one boil then strain it and keep on chilled water. 6. Further take a Borosil kadai and add oil, cumin seeds, bay leaf, garlic and green chillies chopped, prepared paste mix well and saute for 10-15 mins till it becomes dry and separates oil. Further add the remaining boiled water mix well and keep aside. 7. Take a Borosil triply sauce pan add water, salt and green peas boil it strain and keep aside. 8. Then take a Borosil non-stick pan add oil, ginger juliennes, boiled and chopped methi, mix well and saute until its aroma comes out. 9. Then add boiled green peas, garam masala, black pepper crushed, cardamom powder, and salt mix well and saute for few mins and keep aside. 10. Then add the sautéed mixture into the gravy and mix well. 11. Further add butter and milk and cook for 2 mins. 12. Then add fresh cream and mix well. 13. After that add coriander chopped, kasuri methi crushed with hand and sugar [optional] mix well. 14. Remove in a Borosil Larah collection serving bowl and garnish with some fresh cream, black pepper crushed, cardamom powder, coriander sprig and kasuri methi crushed. 15. Serve immediately with your choice of pulkas, paratha, naan or kulcha. Ss kadhai: Borosil Water jug: Borosil Mixer grinder sliverline: Oil dispenser: Borosil bowl: Borosil Spice swirl: Ss sauce pan: Borosil vajra non stick pan: Borosil larah collection bowls: Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: