To start preparing the healthy Metter Malai (no cream), prepare all the ingredients for easy cooking.
The first step is to prepare the Masala pasta. Collect the onion, green chillies, ginger, garlic, almonds and poppy seeds.
Put them in a jar of blender or mixer with a splash of water to help him merge more fluidly.
Macina this mixture until a velvety and lump -free pasta is obtained. This step is crucial because pasta is what gives this recipe its creamy consistency without using the real cream.
The next step is to cook the leaves of Methi (Fieno Greco). Heat half a teaspoon of butter clarified in a pan over medium heat. Add the chopped Methi leaves and a pinch of salt.
Brown for about 2-3 minutes, or until the leaves are wilted and become soft. Be careful not to cook Methi too much, as it can lose its bright color and many of its nutrients.
Transfer the leaves jump into a bowl and keep them aside. This step guarantees that your leaves remain fresh and keep their benefits for health, which is one of the salient points of this recipe.
Subsequently, skip the Masala pasta. In the same pan, add the remaining GHI. Spoon carefully in the freshly ground and brown Masala pasta over medium heat.
Mix continuously for about 4-5 minutes or until the raw onions smell dissipates. This step is essential to develop the depth of the flavor in the recipe.
Once the Masala pasta seems slightly cooked (it can start to release oil from the sides), add cumin seeds, turmeric powder, the garam masala powder and the black pepper powder.
Mix for a minute to make spices bloom and release their aromas. Then, mix the puree tomato and continue cooking for another 2 minutes.
Lower the heat lightly and mix the hanging curd. It gently combines to avoid the curd.
The addition of Cagliata instead of cream is what makes this recipe a healthier choice, but still maintains a luxurious taste and consistency.
Add back the leaves of Methi jumped and gently fold in the steamed green peas.
Include the sugar, which helps to balance any bitterness remaining from Methi.
If the sauce seems too dense, add a few tablespoons of water for a more fluid consistency, bearing in mind that this recipe should still remain creamy enough.
Reduce the low heat and cook over low heat for 3-4 minutes.
Test the flavor and season the salt, spices or sugar as needed. The key is to create a harmonious balance of flavors in this recipe. Once you are satisfied with the consistency and flavor, turn off the heat and transfer to a serving bowl.
Serve this healthy recipe Methi Matar Malai (no cream) next to TAWA PARATHA, Roti or steam rice. Add a simple salad or Raita to complete the meal.
