Comments on: Methi Malai Mater (Fenugreek Leaves & Green Peas in Creamy Sauce)

By: anuja

anuja — Mon, 16 Dec 2013 08:36:47 +0000

Hi Astha,
If your methi leaves are raw even after adding the cream, you can try and cook the dish on a low flame – stirring often and cook them. Be careful not to over cook else the malai will become ghee 🙁

By: Astha sareen

Astha sareen — Sat, 14 Dec 2013 09:09:55 +0000

What if we add cream and even then the fenugreek leaves are raw? What to do then?

By: mita

mita — Tue, 07 May 2013 03:14:04 +0000

Liked your recipe. I generally use fried cashew nut powder in this recipe and that goes well with either whole milk or whipping cream.

By: Toni

Toni — Tue, 26 Feb 2013 03:21:22 +0000

I wish there was a way to make this vegan using a nut or soy milk or creamer. It looks so delicious. Thanks for all of your videos. I really enjoy trying the ones that fit into my lifestyle and adjusting the ones that I can to fit.

By: hetal

hetal — Tue, 08 Jan 2013 17:31:37 +0000

In reply to Anonymous. Yes, it can be made ahead of time. You may need to add a little water or extra cream while re-heating it.