Methi Matar Malai Recipe Restaurant style | Methi Matar Malai Recipe | Chef Amrita Raichand

Learn how to make Methi Matar Malai like a pro with Chef Amrita Raichand! This popular Indian recipe is a staple in many restaurants, and today we're going to break down the secrets to making it at home. In this video, Chef Amrita shares her expert tips and techniques to create a rich, creamy, and flavorful Methi Matar Malai that's sure to impress your family and friends. From selecting the freshest ingredients to cooking the perfect malai sauce, we've got you covered. So, if you're looking for a restaurant-quality Methi Matar Malai recipe that's easy to follow and replicate, look no further! Watch till the end and get ready to cook like a pro! KASHMIRI STYLE PANEER YAKHNI    • Paneer Yakhni Recipe | Kashmiri Yakhni Rec...   JAMMU STYLE RAJMA    • Jammu Special Rajma Chawal | Cook Rajma Li...   LANGAR WALI DAL    • Langar Wali Dal | How To Make Langar Wali ...   2 WAYS NAN    • Naan 2 Ways Recipe  | Butter Naan & Garlic...   CHICKEN CUTLLET    • Chicken Cutlet Recipe | Soft And Juicy Chi...   Ingredients Ghee- 1-2 Tbsp Cumin seeds - 1 tsp 3-4 peppercorns 2 Green cardamom pods 1 “ cinnamon stick Blanched Fenugreek leaves(Methi) - 1 cup Boiled Peas(Matar)- 1/2 cup Fresh cream - 2 tbsp Salt to taste For the paste White onions(roughly chopped)- 1 large Ginger - 1 inch Garlic cloves - 4 to 5 Melon seeds (soaked) - 2-3 tbsp Green Chillies - 1- 2 Oil - 1 tbsp Method Wash the fenugreek leaves & sprinkle some salt on them. Let it sit for 10-15 mins. Squeeze the water & keep it aside. Boil the peas and keep that aside too. Soak melon seeds for a couple of hours if possible. Now in a pan, add oil, ginger, garlic & cook till the raw smell is gone. Then add the onions & sauté till they turn slightly pink. Add a dash of salt and & cook for a minute or so with a little water. Cool the mixture, add the soaked melon seeds, some water & make a smooth paste out of it. In the same pan, heat ghee, add cumin seeds, once they crackle, add the whole spices. Then add the prepared paste & let it cook. Now add the boiled peas & blanched fenugreek leaves. Season with salt and let it cook till every ingredient has come together well. You may adjust the consistency by adding some water. Once done, add a dash of chaat masala and garam masala, give it a mix. Then turn the flame off and swirl in some some fresh cream. Take it off of the flame & serve hot with parathas. Looking for some delicious recipes to try at home? Look no further! This food recipes channel Chef Amrita Raichand is here to provide you with easy cooking inspiration that will have your taste buds dancing. From quick weeknight meals to impressive dishes for special occasions, you'll find a variety of recipes to satisfy your cravings. Get ready to impress your friends and family with your newfound culinary skills! So grab your apron and let's get cooking! Subscribe to Amrita Raichand: Chef & Beyond    / @chefamritaraichand   Follow Me on Social Media:   / amritaraichand     / amritaraichand     / amritaraichand