boiled green peas (you can use frozen also)
fresh cream (malai)
Salt to taste
ghee or butter
Pinch of turmeric powder (optional)
Dry Spice Powder
chillies (adjust as per your taste)
Pluck the methi leaves, measure them as 1½ cups. And wash them well.
If you are using frozen green peas, boil them for 5 minutes in hot water or cook them in microwave for 3 minutes.
Now take all ingredients of wet paste and grind them till it becomes smooth paste.
Also grind the dry spice powder into mortar and pestle.
To make curry, heat the ghee into pan, once it hot, add wet paste and saute it for 5 minutes.
Then add ½ cup water, and methi leaves, and dry spice powder. Again cook for 5 minutes.
Finally add green peas, salt and sugar. And let it simmer for 2-3 minutes. And your curry is ready to serve.
Lastly add the crushed kasoori methi and mix well. So when my MIL told me to include legumes, I found making some curry, gravy for roti or kuzhambu recipes for rice by adding pulses is the best way to make my family eat it
in the same kadai, add a tsp of oil along with mustard seeds, jeera, methi and hing. if you are looking for curry recipes then check out dal makhani, dum aloo, paneer kadai, malai kofta recipe, rajma masala recipe, aloo gobi, paneer burji, palak paner, stuffed brinjal, aloo bhaji
However i feel my home made Methimalaimatar tastes better than restaurant ones. I just hate fresh cream and since this dish has malai in it , i was under wrong assumption that methi leaves cooked in fresh cream can never taste good
First anniversary give away | Easy,healthy and delicious meal from my kitchen to yours. I also have this MethiMatarmalai with Tomato puree, not the way restaurantstyle, so When she posted it I have to make it and share it with you all
I love surprising my family from time to time with dishes like Restaurantstyle Mughalai Methi Paneer Kurma, and I hope you and your family too will enjoy this dish whenever you get a chance to cook and serve it