By: Nikita Nikhil
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Rich and creamy, methi matar malai is a must-have in winter. It is packed with the goodness of methi and pairs perfectly with roti and rice. Here are 5 easy steps to make it.
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2 cups methi, washed
1 cup green peas
1 medium onion, chopped
6-8 cashews
1 tbsp ginger-garlic paste
1-2 green chillies
1 tsp cumin seeds
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1 cup milk
½ cup fresh cream
1 tsp red chilli powder
2 tbsp oil/ghee
Salt
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In a pan, heat oil and add cumin seeds. Then add chopped onions, cashews, ginger-garlic paste, and green chillies. Cook for 5 mins and blend into a paste.
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In the same pan, add oil with methi leaves. Saute for a few minutes to reduce bitterness. Then add green peas and cook for 2-3 minutes.
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Add onion-cashew paste to the pan and gradually add milk to it. Stir continuously. Then season with red chilli powder, salt, and garam masala. Let it cook.
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Lower the heat and add fresh cream to the pan. Cook for another 2 minutes. Add salt and spices as desired. Transfer it to a bowl and serve hot!
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For easy methi curry recipes, click here:
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