Winter Special: How to make restaurant-style Methi Matar Malai for lunch at home

Methi Matar Malai is a classic winter delight which is often considered to be quite tricky to make at home. The trick is to soak the leaves in salt water to reduce the bitterness and rest is all easy. Trust us and follow this restaurant-style Methi Matar Malai recipe and you will start making it quite frequently.

1 cup fresh methi leaves, ¾ cup green peas, ½ cup fresh malai, 1 cup full-fat milk, 2 tbsp oil, 1 tsp butter, 1 medium onion, 10–12 cashews, 1 tsp ginger, 2 green chillies, ½ tsp cumin seeds, ½ tsp garam masala, 1 tsp turmeric powder, ¼ tsp cardamom powder, salt to taste, and 1/2 tsp sugar

First of all, soak cashews in warm milk for 20 minutes.

Blend it into a paste along with onion, green chilli, and ginger.

Soak the fenugreek leaves in salt water for 10 minute and then chop them and set aside.

Now, heat oil and butter in a pan, add cumin seeds and let them crackle.

Add the prepared paste and cook on low heat until it turns glossy and fragrant.

Add peas and leaves, cook for 4-6 minutes and then add milk, mix gently and simmer for 5 minutes.

Add malai, salt, sugar, turmeric, garam masala and cardamom powder. Cook on low flame for another 2 minutes and serve hot with roti or rice.

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