Thursday, 11 September 2008

Methi Matar Malai


Ingredients

1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida

powder together:

1 cardamom

2-3 cloves

1/2" stick cinnamon

Grind to a paste:

1 onion

1 tbsp. khuskhus (poppy seeds)

1-1/2 tbsp. cashewnuts

1 tbsp. curds

1 tsp. sugar

2-3 green chillies

1/2" ginger

Method


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 stirfry 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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First of all thanks for visiting my blog.Spiceland means the land of spices that is India.Even after travelling across various places in the world I find Indian Food the most delicious among all.The reason behind writing this blog is not only to share my favourite recipes with other foodies like me but also I see it as my personal CookeryBook in which I have stored the recipes with the perfect procedures with the images.I own a recipeblog doent mean that I am a chef or expert in cooking,I still assume myself a beginner cook.The recipes mentioned in the blog are inspired by my loving mom who is the Greatest cook in the world and are blend of North Indian,Maharashtrian,South Indian since I belong to these various places in India.Hope you are enjoying your tour to Spiceland.Feel free to comment any suggestions on Spiceland Recipes.

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