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Methi matar malai

  • 4servings
  • 25minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, H, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Asafoetida

  3. pinch 1 cardamom

  4. 1-2 Cashew nuts

  5. tsp 1 1/2 Cinnamon

  6. stick 1/2 Cloves

  7. 2-3 Cream or malai

  8. cup 1/2 Cumin seeds

  9. tsp 1/2 Curds

  10. tsp 1 Ghee or butter

  11. tsp 3 Ginger

  12. piece 1/2 Green chillies

  13. number

  14. 2-3 Green peas (boiled)

  15. cup 1 Khuskhus (poppy seeds)

  16. tsp 1 Methi leaves (chopped)

  17. bunch 1 Onion

  18. large 1 Salt

  19. to taste Sugar

  20. tsp 1

Instructions Jump to Ingredients ↑

  1. 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.

  2. Beat malai till smooth. Keep aside.

  3. 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.

  4. Serve piping hot with parathas, rotis, etc.

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