Natasha Gandhi's Delectable Methi Malai Matar Recipe: A No Onion, No Garlic Delight

Famous food influencer Natasha Gandhi is renowned for her innovative and mouth-watering recipes. Her latest creation, the Methi Malai Matar, stands out with its unique 'no onion, no garlic, no cream' approach. This dish is not just delicious and creamy, but also incredibly easy to prepare, making it a perfect addition to your culinary repertoire. Let's explore how to make this delightful dish that is sure to tantalize your taste buds.

Ingredient List for Methi Malai Matar Recipe:

• Green Peas: 1 cup (blanched)
• Cashew Nuts: 1/4 cup (for paste)
• Melon Seeds: 1/4 cup (for paste)
• Water: As required (for paste)
• Olive Oil: 2 tablespoons
• Hing (Asafoetida): 1 teaspoon
• Green Cardamoms: 4
• Black Peppercorns: 1 tablespoon
• Kasuri Methi (Dried Fenugreek Leaves): 3 tablespoons (2 tbsp for cooking, 1 tbsp for seasoning)
• Ginger: 1 tablespoon (chopped)
• Green Chillies: 3 (chopped)
• Methi Leaves (Fresh Fenugreek Leaves): 2 cups
• Yogurt: 1 cup
• Cardamom Powder: 1 teaspoon
• Salt: To taste
• Black Pepper Powder: To taste
• Cumin Powder: 1/2 teaspoon
• Garam Masala: 1/2 teaspoon
• Jaggery: 1 tablespoon

For Tadka

• Ghee: 1 tablespoon (for tadka)
• Dried Red Chillies: 2 (for tadka)
• Anardana Powder (Pomegranate Seed Powder): 1 teaspoon (for tadka)
• Red Chilli Powder: 1 tablespoon (for tadka)
• Cashew Nuts: 8 (for tadka)
• Raisins: 8 (for tadka)

Methi Malai Matar Recipe:

• Preparation of Ingredients: Start by blanching 1 cup of green peas. Then, create a smooth paste of 1/4 cup cashew nuts and 1/4 cup melon seeds with some water.
• Cooking the Spices: In a kadhai, heat 2 tablespoons of olive oil. Add 1 teaspoon of hing (asafoetida), 4 green cardamoms, 1 tablespoon of black peppercorns, and 2 tablespoons of kasuri methi (dried fenugreek leaves). This combination of spices will infuse the dish with a rich aroma and flavor.
• Adding Ginger and Chillies: Next, include 1 tablespoon of chopped ginger and 3 chopped green chillies to the kadhai. Sauté them well to release their flavors.
• Incorporating Peas and Methi: Add the blanched peas and 2 cups of fresh methi (fenugreek) leaves to the mixture. Stir well, then incorporate the cashew-melon paste along with 1 cup of yogurt. Keep stirring on a low flame to blend the flavors.
• Seasoning the Dish: Enhance the dish with 1 tablespoon of kasuri methi, 1 teaspoon of cardamom powder, salt, and black pepper powder to taste. Further, add 1/2 teaspoon each of cumin and garam masala, and 1 tablespoon of jaggery for a subtle sweetness.
• Preparing the Tadka: For an additional layer of taste, prepare a tadka. Heat 1 tablespoon of ghee and add 2 dried red chillies, 1 teaspoon of anardana powder (pomegranate seed powder), 1 tablespoon of red chilli powder, 8 cashew nuts, and 8 raisins. Pour this tadka over the methi mixture, stir well, and it's ready to serve.

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Natasha Gandhi's Methi Malai Matar recipe is an exemplary fusion of taste and health, perfect for those seeking a delicious yet simple vegetarian dish. With its creamy texture, rich flavors, and the absence of onion, garlic, and cream, it's an ideal choice for various dietary preferences. Enjoy this exquisite dish with roti or rice, and add a touch of gourmet to your everyday meals.