Sunday, April 18, 2010

Malai Methi Matar

Serves: 3

Green peas - 1 cup, boiled
Cream/Malai - 1/2 cup, whipped
Methi leaves - a bunch
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Ghee or butter - 3 tsp
Salt - to taste
Cloves - 2-3
Cardamom - 1-2
Cinnamon - 1/2 stick
Onion - 1 large, sliced
Curds - 1 tsp
Sugar - 1 tsp
Cashew nuts - 1 1/2 tsp
Poppy seeds - 1 tsp
Green chillies - 2-3
Ginger - 1/2 inch piece, coarsely chopped
1. Powder the cloves, cardamom, cinnamon using a spice grinder.
2. Grind together the onion, curds, sugar, cashew nuts, poppy seeds, green chillies, and ginger.
3. Immerse the methi leaves in salted water for 5 minutes. Drain and wash well in a colander under running water. Press out to remove as much water as possible. Keep aside.
4. Heat the ghee, cumin seeds and asafoetida. Add the paste and stir fry for 2-3 minutes. Add the powdered spices. Stir and add peas, methi leaves and the cream.
5. Add the salt and boil for 2-3 minutes or until the gravy thickens. If the gravy becomes watery, sprinkle a dash of flour. If it is too thick, add a few tbsp of milk.

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