|
METHI MATAR MALAI RECIPE
Ingredients:
2-3 green chillies
3 tblsp ghee or butter
1 pinch asafoetida (hing) powder
1 cup boil (tel)ed green peas (matar)
1/2 tsp cumin seeds(jeera)
1 bunch methi leaves chopped
1-1/2 tblsp cashewnut (kaju)s
1/2 cup cream (malai) or malai
1 tsp sugar (cheeni)
Grind to a paste: together:
1 cardamom
1/2" stick cinnamon
2-3 cloves salt (namak) to taste
1 tblsp curd (dahi)s
1 tblsp khuskhus (poppy seeds)
1 onion (pyaj)
1/2" ginger (adrak)
How to make methi matar malai:
- Immerse methi in salted hot water for 5 minutes.
- Remove and wash well in colander under running water.
- Press out well to take off as much water as possible.
- Keep aside.
- Cream malai till smooth.
- Keep aside.
- Heat up ghee, mix in cumin seeds and asafoetida.
- Mix in paste and stirfry for 2-3 minutes.
- Mix in powdered spices.
- Stir, and mix in peas, methi leaves and malai.
- Mix in all other ingredients.
- Boil for 2-3 minutes or till gravy thickens.
- If gravy feels too watery sprinkle a pinch of flour and stir.
- If too thick, mix in a few tblsp of milk.
|
| Indian Food Recipes | | Vegetables Fruit Recipes Lentil Recipes Others
Regional
|
|
