Malai means cream, methi means fenugreek, and murgh means chicken. This dish uses the dried leaves of fenugreek which are usually available at any Indian grocers' by the name kasoori methi
Then add ½ cup water, and methi leaves, and dry spice powder. ½ cup fresh cream (malai). Pluck the methi leaves, measure them as 1½ cups. 1 cup fresh methi leaves (fenugreek leaves)
dish Methi Matar Malai. and we are lucky to have access to fresh fenugreek (menthye soppu in kannada, venthaya keerai in tamil, methi bhaji in hindi) through the year
I had been drooling on the pics of the 'MethiMalai Matar' posted by many of the friends and so when I got hold of some fresh methi leaves and fresh green peas, I too set about to make some
Stir, and add peas, methi leaves and malai. Beat malai till smooth. Ingredients1 cup boiled green peas1/2 cup cream or malai1 bunch methi (Fenugreek) leaves chopped3 tbsp. sugar2-3 green chillies1/2" gingerMethodImmerse methi in salted hot water for 5 minutes. 1 bunch methi
What fascinates me about Fenugreek (Methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice
Methi Matar Malai – Ready to meet restaurant style methi matar malai which has mild sweet taste with best aromatic aroma and flavor of true Indian spices
Methimalai matar is a creamy delicacy made with peas, onions, cashew nuts and some fresh herbs. As with most curries, methimalai matar can be a perfect side with any type of bread including the evergreen (eh… should I say white
The dried methi or fenugreek leaves gives a lovely flavour to this creamy gravy. Kasuri MalaiMurgh or Kasuri Malai Chicken is a aromatic Moghlai/Mughlai dish gravy which goes well with naan or rice
After a couple minutes, add garam masala, kasoori methi and milk. Kasoori methi 2 Tbsp. If you have been following my space, you probably are aware of the Blog Hop Wednesdays started by Radhika
Methi chicken recipe, how to make methi chicken. This methi chicken is very restaurant style and very easy to make, the fresh methi leaves (fenugreek leaves) gives a nice flavor to the curry
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