Methi matar malai
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiled green peas |
| ½ | cup | Cream or malai |
| 1 | bunch | Methi leaves chopped |
| 3 | tablespoons | Ghee or butter |
| Salt to taste | ||
| ½ | teaspoon | Cuminseeds |
| 1 | pinch | Asafoetida |
| 1 | Cardamom | |
| 2 | Cloves; (2 to 3) | |
| 1 | 1/2 inch sti cinnamon | |
| 1 | Onion | |
| 1 | tablespoon | Khuskhus; (poppy seeds) |
| 1½ | tablespoon | Cashewnuts |
| 1 | tablespoon | Curds |
| 1 | teaspoon | Sugar |
| 2 | Green chillies; (2 to 3) | |
| ½ | Inch ginger | |
Directions
POWDER TOGETHER
GRIND TO A PASTE
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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