Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, methi malai matar with lachha paratha. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Methi Malai Matar with lachha paratha is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Methi Malai Matar with lachha paratha is something which I’ve loved my entire life.
Methi Lachha Paratha Recipe is one of the Basic staple food from the North part of India. It comes under the category of thepla, but in this recipes, we have added a twist by folding it and rolling it so that it becomes flakier. By adding methi leaves (fenugreek leaves) to the dough it not only differs in flavor but also has its own benefits.
To begin with this recipe, we have to prepare a few ingredients. You can have methi malai matar with lachha paratha using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Methi Malai Matar with lachha paratha:
- Get 2 cups fenugreek leaves finely chopped or methi leaves
- Take 3 tablespoons cream
- Make ready 1 cup boiled peas
- Prepare 1 cup milk
- Get 3 tomatoes
- Get 5-6 garlic cloves
- Take 1 inch ginger
- Prepare 1-2 green chillies
- Take 1/2 tea spoons cumin seeds
- Get 3 tablespoons oil
- Prepare 8-10 cashew nuts
- Take 2 tablespoons poppy seeds
- Make ready 1/4 teaspoon garammasala
- Get to taste Salt
I do enjoy it once in a while. But we order paneer based dishes more often. It has totally different taste and flavor compare to usual punjabi gravies which has onion-tomato based gravy like kadai paneer, matar paneer, aloo gobi matar, capsicum curry. I and dear husband loved it and enjoyed it with ajwain paratha.
Steps to make Methi Malai Matar with lachha paratha:
- Grind green chillies, ginger, garlic and tomatoes. Keep aside. Now grind cashew nuts and poppy seeds with water and make fine paste.
- Heat the oil in a wok and add cumin seeds, when crackle add ginger garlic tomatoes paste fry it till oil separates.
- Now add cashew and poppy paste cook for a while, now add chopped fenugreek leaves and cook for few minutes, now add boiled peas and salt and cook it for few minutes.
- Now add milk and let it boil after that add water to make required consistency and boil it.
- Now add cream and heat it for few minutes add garam masala, stir in it. Now transfer in serving bowl, decorate with some cream and serve with paratha & salad.
Methi Paratha are delicious, healthy and taste great with pickle or fresh butter! Winters in Delhi are very specific food wise. There are certain things which you would see in every house only during winters - like gajar halwa (carrot pudding), maaki ki roti & sarson ka saag (bread made with cornmeal and creamy spiced greens) & these methi. Methi paratha are Indian flatbread made with whole wheat flour, spices and fenugreek leaves aka methi leaves. These healthy, delicious & flavorful methi paratha are iron rich.
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