Methi matar malai
| Author | roji99 | Yield | No Value |
|---|---|---|---|
| Published | Sep 5, 2007 | Cooking Time | 1 hour |
| Recipe Type | Veg-Main | Preparation Time | 30 min |
| Ingredient | Standing Time | 1 hour |
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.
Posted Sep 5, 2007
You need to be logged in to add comments.
Click here to login into your account.
3 Comments