Friday, February 11, 2011

Methi Matar Malai

"Methi Matar Malai" gravy is a combination of fresh peas, methi and cream blended with some spices.This recipe is adapted from a website with Punjabi recipes.

Methi leaves- 1 bunch
Boiled green peas- 1 cup
Ghee/Butter-3 tbsp
Cumin seeds- 1/2 tsp
Hing- a pinch
Cream/Malai- 1/2 cup
Amchur/Lemon juice-1 tsp

Dry Roast and powder:
Cinnamon- 1 inch

Grind to paste:
Khus Khus-1 tbsp
Curds-1 tbsp
Green chillies-2-3
Ginger-1/2 inch

Wash and cut methi leaves.Take a bowl and beat malai until it becomes smooth.Heat Ghee/Butter in a kadai.Add cumin seeds,hing and ground paste.Fry for 2-3 mins.Add powdered spice and salt.Now add peas,methi leaves and malai.Boil until gravy thickens.Sprinkle a dash of flour to make the gravy thick.Finally add amchur or lemon juice.Mix well and serve hot with rotis/naan/chapatis.

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