Recipe: Delicious Methi Matar Parantha/ Peas fenugreek pancake

Methi Matar Parantha/ Peas fenugreek pancake. Reduce flame, add cream/ malai , stirring continuously add salt mix well. Serve hot with any Indian bread of your choice. The Methi Matar Pulao Recipe is a simple, healthy preparation of cooked rice, mixed and spiced up with methi leaves and spices.

Light & Healthy Methi Matar Ki Sabzi is a classic dish that is most often made with a lot of cream and cashew nuts, making it heavy. This recipe is light and nutritious and made with ingredients like hung curd and almonds to neutralize the bitterness of the fenugreek leaves. You can serve the Methi Matar Malai along with Tawa Paratha for a weeknight dinner. You can have Methi Matar Parantha/ Peas fenugreek pancake using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Methi Matar Parantha/ Peas fenugreek pancake

1. You need of For dough-.
2. It's 2 cups of wheat flour / All-purpose flour.
3. You need 1 tbsp of semolina (optional).
4. Prepare 1 tbsp of oil.
5. You need 1/4 tsp of Salt.
6. It's of Milk as required to knead the dough to enhance the taste.
7. It's of For stuffing-.
8. It's 1 cup of frozen/ boiled peas mashed.
9. You need 2 tbsp of finely chopped onions.
10. It's 1 cup of chopped Methi.
11. You need 2 tbsp of freshly chopped fresh Cilantro.
12. You need 2 tbsp of cashew nut powder.
13. It's 1 tsp of Garam masala.
14. You need 1 pinch of Turmeric powder.
15. Prepare 1/4 tsp of Anardana powder.
16. Prepare 2-3 of Green chilli.
17. It's 1/2 cup of boiled potato / paneer (optional).

Methi malai matar is a rich punjabi dish made from fenugreek leaves, green peas and fresh milk cream. It is best served with rotis and naans. It is best served with rotis and naans. This dish is very popular especially during winter as fresh green peas and methi leaves are easily available in plenty in the market.

Methi Matar Parantha/ Peas fenugreek pancake step by step

1. Prepare Stuffing- Heat oil in a pan and add onions to it. Saute it until they turn pink. Now add mashed peas and cook until moisture is absorbed..
2. Now add methi and just a tiny pinch of salt.Cover and cook until methi is wilted..
3. Add cilantro leaves, cashew powder, pinch of turmeric, garam masala, salt, anardana powder, chopped green chillies..
4. Adjust the seasoning. If required. Mix well, once cooked transfer into a plate and let it cool completely..
5. 1/2 cup grated boiled potato or paneer (optional)  can be added to it. and the stuffing is ready..
6. For Dough- Mix all the above ingredients and knead a semi stiff dough. (Don't make it too stiff as the semolina absorbs milk) ..
7. Cover it and rest the dough for 20 mins..
8. Once everything bus ready. Take a dough ball and roll it. Fill the prepared stuffing to it. Seal it and roll it..
9. Heat the griddle / tawa and on a medium flame Cook the paranthas and serve with butter/ curd/ pickle..

Stir the ingredients well and cook for about a minute. Now, add peas in the pan and mix well with the puree. Cook for a minute and add a little water in the pan. Stir to mix once again and prepare the puree for the methi malai matar paneer. Now add the curd and the boiled peas and mix well.