Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, yummy creamy fenugreek leaves with green peas. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Yummy creamy fenugreek leaves with green peas is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Yummy creamy fenugreek leaves with green peas is something that I’ve loved my whole life. They are nice and they look fantastic.
Matar Curry Recipe/Indian Green Peas Masala Curry. Learn this Delectable recipe of Peas and Fenugreek leaves in Cremy Sauce. Methi Matar Malai - Fenugreek leaves and green peas in a rich creamy curry.
To get started with this particular recipe, we must prepare a few ingredients. You can cook yummy creamy fenugreek leaves with green peas using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Yummy creamy fenugreek leaves with green peas:
- Take 1 cup green peas
- Prepare 1 cup clean wash and chopped fenugreek leave
- Get 4 tbs Amul taza fresh cream
- Make ready 1 small chopped by adding 1 green chilli Onion
- Make ready 1/2 tsp each ginger garlic chopped
- Prepare to taste Salt
- Prepare 1/2 tsp garam masala
- Prepare 2 tbsp oil u can use olive oil also
Methi Matar Malai - A creamy curry made with nutrient rich fenugreek leaves and fresh green peas. It goes well with any roti varieties and pulav. This can also be made with frozen or dried peas. The addition of cream and peas masks the slight bitterness in fenugreek leaves.
Instructions to make Yummy creamy fenugreek leaves with green peas:
- Heat oil in a pan add and ginger garlic with chilli saute a little add onion and saute for 2 minutes now first add methi roast till raw smell goes off
- Now add green peas and all dry masalas saute for 2 minutes on medium low flame add 1 cup of water to cook green peas soft if u want little gravy then OK otherwise little water dries up now off the flame and add cream. No need to boil just hot and serve with kulcha, nan and roti
Fenugreek is a leafy green legume native to Eurasia and Africa that is widely used for its nutritional and aromatic value. If fenugreek leaves are consumed twice daily, it flushes out all the waste from the body and also cleanses the intestines. Leaves, as well as seeds, are a rich source of dietary fiber. Fenugreek leaves of two types are extensively cultivated in India: the commonly used larger variety, with dark green, oval-shaped and mildly Fenugreek leaves help in improving glucose and insulin responses. This creamy dish from Toronto-based Indian cookbook author Smita Chandra makes a phenomenal spread, with oven-baked naan bread on the side.
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