This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo.
Cutlets are quick to make and can be done in numerous ways. I used simple everyday spices and vegetables that we generally have handy at home to make these delicious cutlets. I shallow fried these cutlets, you still don’t miss on the taste.
Thandai Masala Powder
Spinach & Sweet Corn Curry
Methi Matar Malai