Punjabi Methi Matar Malai Recipe

Recipe By Tarla Dalal

Methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sauted fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. Punjabi methi matar malai is best accompained with chapati, masalawali toovar dal and cooked rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy how to make methi mutter malai | punjabi methi matar malai | methi matar malai with detailed step by step photos and video below.

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30minstotal
30m.total
Punjabi Methi Matar Malai
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ingredients serve

Ingredients for Punjabi Methi Matar Malai Recipe

  • 1/2 cup Chopped fenugreek leaves
  • 0.19 cup Boiled green peas
  • As required Salt
  • 3/4 tablespoon Oil
  • 0.13 teaspoon Cumin seeds
  • 0.13 cup Finely chopped onions
  • 0.13 cup Fresh tomato pulp
  • 0.31 cup Milk
  • 0.13 teaspoon Sugar
  • 1/2 tablespoon Fresh cream
  • 0.06 cup Roughly chopped onions
  • 1/2 Green chillies, roughly chopped
  • 6.25 piece Mm ginger
  • 3/4 Garlic Cloves
  • 1/4 tablespoon Broken cashewnuts
  • 1/2 teaspoon Poppy seeds
  • 6.25 piece Mm cinnamon
  • 1 Cloves
  • 1/2 Cardamoms
  • 1 Black peppercorns
Nutrition
value
440
calories per serving
21 g Fat13 g Protein63 g Carbs39 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    13g
  • Carbs
    63g
  • Fiber
    39g

MacroNutrients

  • Carbs
    63g
  • Protein
    13g
  • Fiber
    39g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    930mg
  • Iron
    12mg
  • Vitamin A
    7189mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    102mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    68mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    177mg
  • Manganese
    16mg
  • Phosphorus
    233mg
  • Selenium
    6mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal