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Before you jump to Methi Malai Matar (Fenugreek And Peas Curry With Cream) recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
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Aim toward the side dishes. It wasn’t that long ago that French Fries were your sole side dish selection at a restaurant. Now most of the fast food menus have been widened quite a bit. Now you can get several different salads. You could also pick out Chili. Baked potatoes can even be ordered. You can get fruit. There are a lot of options that don’t require eating anything deep fried. When you get your supper through a drive through window, opt for side dishes instead of just grabbing something premade. This helps you keep your calorie count low and lower your fat intake.
Common logic tells us that one sure way to get healthy and lose weight is to by pass the drive through and to remove fast food restaurants from your thoughts. While, in most cases, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person make your dinner. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to methi malai matar (fenugreek and peas curry with cream) recipe. To make methi malai matar (fenugreek and peas curry with cream) you need 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Methi Malai Matar (Fenugreek And Peas Curry With Cream):
- Prepare 5 medium onions chopped
- Prepare 2 cloves garlic
- Prepare 25 grams cashew nuts
- Prepare 250 gms fenugreek leaves (methi leaves) blanched and chopped. I have used the frozen fenugreek leaves and blanched them
- Prepare 1/4 cup milk powder
- You need 1 tbsp butter
- Prepare 3 tbsp oil
- You need 1 bayleaf
- Get 3 cardamoms
- Take 1 cinnamon stick one inch
- Provide 1 tsp cumin seeds
- Get 1 tbsp coriander cumin powder
- Prepare 1 tsp kitchen king masala
- Provide 2 tsp ginger garlic and chilli paste
- Get 1 tsp garam masala
- Take 100 grams cottage cheese paneer (optional)
- Get 14 saffron strands
- Use to taste salt
- Take as required water
Instructions to make Methi Malai Matar (Fenugreek And Peas Curry With Cream):
- In a pan boil chopped onions, cashewnuts and garlic. Just add the water till the onions are just covered. Boil it till the onion, cashewnuts and garlic softens and water is dried. Remove in a plate to get cool. Grind into a smooth paste and keep aside. The colour is dark as I have used red onions.
- In a pan heat oil. Add bay leaf, cinnamon stick, cardamon stick. Now add the ground onion paste. Saute it for 5 minutes. Add the coriander cumin seed powder and Kitchen King masala to it.Mix well.
- Now add milk powder and mix well. See that lumps are not formed. Stir well. (If you do not want to add milk powder directly then just make a paste of it by adding little water and add to the sauted onion paste). Mix them well and saute it for 5 minutes. Now add the blanched fenugreek leaves and cooked peas.
- Mix well and add ginger garlic and chilli paste and garam masala. Mix it well and saute for two minutes. Now add the cut paneer cubes to it. Add few strands of saffron (keep aside some for garnishing). Mix well and simmer for 5 minutes.
- Add the butter to it. Mix well and cook for 2 minutes
- Serve hot. Garnish with 2-3 saffron strands. Serve with parat paratha or roti, naan, or rice
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