Methi matar malai
September 05, 2007
roji99
| Author |
roji99 |
Servings |
0 persons |
| Published |
September 05, 2007 |
Cooking Time |
1 hour |
| Is Veg |
|
Preparation Time |
mins |
| Main Ingredient |
Green peas |
Standing Time |
mins |
Recipe of Methi matar malai
| Ingredient Name |
Quantity |
Unit |
| Green peas (boiled) |
1 |
Cup |
| Cream or malai |
1/2 |
Cup |
| Methi leaves (chopped) |
1 |
Bunch |
| Cumin seeds |
1/2 |
Teaspoons |
| Asafoetida |
1 |
Pinch |
| Ghee or butter |
3 |
Teaspoons |
| Salt |
|
To Taste |
| Cloves |
2-3 |
Numbers |
| cardamom |
1-2 |
Numbers |
| Cinnamon |
1/2 |
Stricks |
| Onion |
1 |
Large |
| Curds |
1 |
Teaspoons |
| Sugar |
1 |
Teaspoons |
| Cashew nuts |
1 1/2 |
Teaspoons |
| Khuskhus (poppy seeds) |
1 |
Teaspoons |
| Green chillies |
2-3 |
Numbers |
| Ginger |
1/2 |
Piece |
| Directions |
- 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 stir fry 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 tsp. of milk.
- Serve piping hot with parathas, rotis, etc.
|
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