Methi Matar Malai

Ingredients Methi/Fenugreek leaves   - 2 bunches - chopped Green Peas – ½ cup Fresh Cream – 4 tbsp Asafoetida/ hing –a pinch T...



Ingredients

Methi/Fenugreek leaves  - 2 bunches - chopped
Green Peas – ½ cup
Fresh Cream – 4 tbsp
Asafoetida/ hing –a pinch
Turmeric Powder – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Sugar – ½ tsp
Oil – 1 tbsp
Salt
Water as needed

For Masala Paste

Cloves – 3
Cinnamon – 1 inch
Green Cardamom – 2
Poppy Seeds – 1 tsp
Cashew nuts – 5-6
Onion – 1 medium size
Green Chillies – 2
Ginger – 1 inch
Garlic – 5-6 cloves
Yogurt – 2 tbsp


Method

Boil the Methi leaves separately till it is cooked and drain the water. Keep it aside. Boil the peas.Grind all the ingredients under masala paste into a fine paste.

Now Heat oil in a pan and add hing. Add the masala paste and fry it well.  Add turmeric powder, coriander powder , cumin powder and garam masala powder. Saute it all the while.  Add salt and sugar and check for seasoning. Now add around 1 cup water. Bring it to boil and add methi leaves and peas. Add fresh cream and give it a mix well. Cook for another 2 mins till you get the desired consistency. Serve hot with rotis or jeera rice.


My Notes

ü  The amount of oil, salt, and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.

ü  The Methi is cooked separately and the water is drained out mainly to take out the bitterness of it. In case you want to skip this step you can even add the chopped Methi leaves directly into oil before adding the masala paste and fry it well so that there is no bitterness. The remaining process remains the same.

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