Methi matar malai

Yield: 1 servings

Measure Ingredient
1 cup Boiled green peas
½ cup Cream or malai
1 bunch Methi leaves chopped
3 tablespoons Ghee or butter
\N \N Salt to taste
½ teaspoon Cuminseeds
1 pinch Asafoetida
1 \N Cardamom
2 \N Cloves; (2 to 3)
1 \N 1/2 inch sti cinnamon
1 \N Onion
1 tablespoon Khuskhus; (poppy seeds)
1½ tablespoon Cashewnuts
1 tablespoon Curds
1 teaspoon Sugar
2 \N Green chillies; (2 to 3)
½ \N Inch ginger



Immerse methi in salted hot water for 5 minutes.

Drain and wash well in colander under running water.

Press out well to remove as much water as possible.

Keep aside. Beat malai till smooth. Keep aside.

Heat ghee, add cumin seeds and asafoetida.

Add paste and stirfry for 2-3 minutes.

Add powdered spices.

Stir, and add peas, methi leaves and malai.

Add all other ingredients.

Boil for 2-3 minutes or till gravy thickens.

If gravy feels too watery sprinkle a dash of flour and stir.

If too thick, add a few tablespoon of milk.

Serve piping hot with parathas, rotis, etc.

Making time: 30 minutes

Makes: 3 servings

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