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Methi Matar Malai

  • 3servings
  • 35minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsC, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup peas(boiled green)

  2. 1/2 cup cream

  3. 1 bunch methi leaves chopped

  4. 3 tbsp. ghee

  5. salt to taste

  6. 1/2 tsp. cumin seeds

  7. 1 pinch asafoetida

  8. Powder together:

  9. 1 cardamom

  10. 2-3 cloves

  11. 1/2" stick cinnamon

  12. Grind to a paste:

  13. 1 onion

  14. 1 tbsp. poppy seeds

  15. 1-1/2 tbsp. cashew nuts

  16. 1 tbsp. curds

  17. 1 tsp. sugar

  18. 2-3 green chillies

  19. 1/2" ginger

Instructions Jump to Ingredients ↑

  1. Immerse methi in salted hot water for 5 minutes.

  2. Drain and wash well in colander under running water.

  3. Press out well to remove as much water as possible.

  4. Keep aside. Beat malai till smooth. Keep aside.

  5. Heat ghee, add cumin seeds and asafoetida.

  6. Add paste and stir fry for 2-3 minutes.

  7. Add powdered spices.

  8. Stir, and add peas, methi leaves and malai.

  9. Add all other ingredients.

  10. Boil for 2-3 minutes or till gravy thickens.

  11. If gravy feels too watery sprinkle a dash of flour and stir.

  12. If too thick, add a few tbsp. of milk.

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

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