dish Methi Matar Malai. and we are lucky to have access to fresh fenugreek (menthye soppu in kannada, venthaya keerai in tamil, methi bhaji inhindi) 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
What fascinates me about Fenugreek (MethiinHindi), 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
this recipe can also be extended methimalai matar paneer recipe by adding green peas. typically it is prepared with fresh methi leaves, but certainly can be prepared from frozen leaves too
Kasuri Methi is dried fenugreek leaves, it's available inIndian grocery stores. After that, I totally gave up on the dish, until I tasted it again at my friend's place, it tasted so creamy and delicious, I got the recipe from her but then I lost it
The dried methi or fenugreek leaves gives a lovely flavour to this creamy gravy. ingredients. 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. If you have been following my space, you probably are aware of the Blog Hop Wednesdays started by Radhika
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