Indian recipes

Methi Matar Malai

Course : Indian
Serves: 1

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Ingredients:

1 cup boiled green peas

1/2 cup cream or malai

1 bunch methi leaves chopped

3 tablespoons ghee or butter

1 teaspoon salt to taste

1/2 teaspoon cuminseeds

1 dash asafoetida

---POWDER TOGETHER---

1 piece cardamom

2 whole cloves

1 stick cinnamon

---GRIND TO A PASTE---

1 medium Onion

1 tablespoon khuskhus -- (poppy seeds)

1 1/2 tablespoons cashewnuts

1 tablespoon curds

1 teaspoon sugar

2 medium green chillies -- (2 to 3)

1 piece ginger

Preparation / 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 stirfry 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 tablespoon of milk. Serve piping hot with parathas, rotis, etc. Making time: 30 minutes Makes: 3 servings

Methi Matar Malai

Ingredients:

Preparation / Directions:

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