Recipe: Perfect 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. Serving suggestion: Serve methi matar malai with roti or paratha or naan. It can be served with basmati rice or jeera rice.

Press out well to remove as much water as possible. Methi matar malai -Fresh fenugreek and peas cooked in rich cream and tomato sauce. Today I am sharing the recipe of the very popular punjabi curry -methi matar malai. You can cook 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. It's of FOR METHI MATAR MALAI: -.
2. Prepare 2 cup of water.
3. You need 1 cup of boiled cashewnuts.
4. You need 1 cup of boiled onion paste.
5. You need 1 cup of fresh fenugreek leaves (blanched and chopped).
6. You need 1/2 cup of green peas.
7. You need 3 tbsp of cream.
8. Prepare 2 tbsp of ghee.
9. You need 1 tbsp of roasted gram flour.
10. You need 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. You need 1 of bay leaf.
15. It's of Salt as required.
16. You need of Paste of 4 green chillies.
17. Prepare of FOR LACHHA PARATHA: -.
18. You need 2 cup of wheat flour.
19. Prepare 2 tbsp of oil.
20. It's 1 tsp of salt.

Methi Matar Malai is a Punjabi North India recipe which is very popular. Serve it hot with Roti, naan and Paratha. 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.