Recipe: Tasty Methi matar malai and lachha paratha

Methi matar malai and lachha paratha. Methi Matar Malai is a delicious North Indian curry made with fenugreek leaves, peas and cream. The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. The freshly-ground spice mix gives the methi mutter malai a strong flavour and lingering aroma, while the wise use of poppy seeds and cashews gives it a lusciously creamy.

Today I am sharing the recipe of the very popular punjabi curry -methi matar malai. Methi Matar Malai is a Punjabi North India recipe which is very popular. Serve it hot with Roti, naan and Paratha. You can have Methi matar malai and lachha paratha using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Methi matar malai and lachha paratha

1. You need of FOR METHI MATAR MALAI: -.
2. Prepare 2 cup of water.
3. It's 1 cup of boiled cashewnuts.
4. It's 1 cup of boiled onion paste.
5. Prepare 1 cup of fresh fenugreek leaves (blanched and chopped).
6. It's 1/2 cup of green peas.
7. It's 3 tbsp of cream.
8. You need 2 tbsp of ghee.
9. Prepare 1 tbsp of roasted gram flour.
10. It's 1 tbsp of ginger garlic paste.
11. It's 1 tsp of cumin seeds.
12. It's 1 tsp of garam masala powder.
13. You need 1 tsp of sugar.
14. It's 1 of bay leaf.
15. Prepare of Salt as required.
16. It's of Paste of 4 green chillies.
17. You need of FOR LACHHA PARATHA: -.
18. You need 2 cup of wheat flour.
19. It's 2 tbsp of oil.
20. Prepare 1 tsp of salt.

Drain and wash well in colander under running water. Press out well to remove as much water as possible. Creamy Methi Malai Paneer is a wonderful paneer curry with fresh fenugreek leaves. We also make lot of methi paratha and dishes like aloo methi, methi matar malai etc etc.

Methi matar malai and lachha paratha instructions

1. FOR METHI MATAR MALAI: - Heat oil in a pan, add cumin seeds, bay leaf, ginger garlic paste, green chillies paste and stir for 30 seconds..
2. Add boiled onion paste, roasted gram flour and cook for 2 minutes. Add boiled cashewnut paste and cook for a minute. Add water and mix well..
3. Add garam masala powder, sugar, boiled green peas and cook for 30 seconds. Add fenugreek leaves. Add salt. Finally add cream. Mix well and serve hot..
4. FOR LACHHA PARATHA: - Take flour, add salt and oil. Knead and make dough..
5. Cover the dough and keep aside for 15 minutes..
6. Roll roti and spread oil all over it. Sprinkle dry wheat flour. Make folds of roti like oregami Japanese fan, then make a wheel like fold..
7. Tap with hands and flatten with rolling pin. Shallow fry on slow flame with ghee on a tawa. Serve hot..

Writing all this is making my mouth water because I am really craving for methi paratha now, I absolutely love it! Methi matar malai - fenugreek leaves leaves cooked in paneer and a creamy base - a delicious creamy side dish that goes with pulao and roti equally well. While I have no issues adding cream to my dishes (paneer butter masala, anyone?), I decided to make a version of this recipe with no cream by. Methi is fenugreek leaves, Malai is cream and Matar is peas hence the name Methi Malai Matar! One of famous dishes of India.