Methi Mattar Malai Chef Harpal Singh Sokhi

#methimatarmalai is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream. Try making this tasty curry recipe today sure you will love it. #recipe #borosil #chefharpalsinghsokhi #namakshamak #indianfood
Ingredients Quantity
For Onion Cashew Paste.
Water as required
Onion 1 no
Ginger slices inch
Cashew nuts 20 nos
Garlic chopped 1 tbsp
Green chillies chopped 2-3 nos
Yoghurt 3 tbsp
For Boiling Methi leaves.
Water as required
Salt to taste
Methi leaves 1 bunch
For Masala.
Oil 2-3 tbsp
Cumin seeds tsp
Bay leaf 2-3 nos
Chopped garlic tsp
Green chillies chopped 1-2 nos
Prepared onion cashew paste
Prepared Sauting Methi Leaves and Green Peas
Butter 2 tbsp
Milk cup
Fresh cream cup + for garnish
Coriander chopped 2 tbsp + sprig for garnish
Kasuri methi 1 tsp + for garnish
Sugar [optional] 1 tsp
For Boiling Green Peas.
Water as required
Salt to taste
Green peas 1 cup
For Sauting Methi Leaves and Green Peas.
Oil 1 tbsp
Ginger juliennes inch
Methi leaves [Boiled and Chopped]
Green Peas Boiled
Garam masala powder 1 tsp
Black pepper crushed tsp + pinch for garnish
Cardamom powder tsp
Salt to taste.
Method:-
1. Take a Borosil SS kadai add water, onion, ginger slices, cashew nuts, garlic and green chillies chopped and boil for 3-4 mins.
2. Then take a Borosil glass bowl strain the boiled mixture. And keep the boiled mixture water
3. Take Borosil silver line mixer grinder add the boiled mixture, yoghurt and remaining half boiled water.
4. And grind into a fine paste.
5. Take a Borosil kadai add water for boiling then add methi leaves and cook for one boil then strain it and keep on chilled water.
6. Further take a Borosil kadai and add oil, cumin seeds, bay leaf, garlic and green chillies chopped, prepared paste mix well and saute for 10-15 mins till it becomes dry and separates oil. Further add the remaining boiled water mix well and keep aside.
7. Take a Borosil triply sauce pan add water, salt and green peas boil it strain and keep aside.
8. Then take a Borosil non-stick pan add oil, ginger juliennes, boiled and chopped methi, mix well and saute until its aroma comes out.
9. Then add boiled green peas, garam masala, black pepper crushed, cardamom powder, and salt mix well and saute for few mins and keep aside.
10. Then add the sauted mixture into the gravy and mix well.
11. Further add butter and milk and cook for 2 mins.
12. Then add fresh cream and mix well.
13. After that add coriander chopped, kasuri methi crushed with hand and sugar [optional] mix well.
14. Remove in a Borosil Larah collection serving bowl and garnish with some fresh cream, black pepper crushed, cardamom powder, coriander sprig and kasuri methi crushed.
15. Serve immediately with your choice of pulkas, paratha, naan or kulcha.

Ss kadhai: https://bit.ly/3E2sWjD
Borosil Water jug: https://bit.ly/3HWC6Qq
Borosil Mixer grinder sliverline: https://bit.ly/3uvPkib
Oil dispenser: https://bit.ly/3jXkkBt
Borosil bowl: https://bit.ly/33gupEy
Borosil Spice swirl: https://bit.ly/37FOzKm
Ss sauce pan: https://bit.ly/3xjvuZl
Borosil vajra non stick pan: https://bit.ly/3JtWjww
Borosil larah collection bowls: https://bit.ly/3wav1Hu
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