Servs: 4 Makes: 4 Prep: Cook:
Again, this is one of my favourites. You don't get this in most of the Indian restaurants in USA and this recipe I got on the internet
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- add * Powder together (finer the powder, better it is)
- add o 2-3 : Cloves
- add o 1-2: cardamom
- add o 1/2" stick: Cinnamon (or 1/2 tsp Cinnamon powder)
- add * Saute
- add o 2-3: Green chillies
- add o 1/2" piece: Ginger
- add o 1 large: Onion
- add o 1/2 tsp: Jeera (Cumin seeds)
- add o 1 pinch: Hing (Asafoetida)
- add o 3 tsp: Ghee or butter
- add * Grind to a paste
- add o 1 tsp: Curds (Plain normal yoghurt)
- add o 1 tsp: Sugar
- add o 1-1/2 tsp: Cashew nuts (soaked in milk or water)
- add o 1 tsp: Khuskhus (poppy seeds)
- add Main ingredients
- add * 1 cup: Green peas (boiled) (Matar)
- add * 1/2 cup: Cream (Malai) or Heavy Whipped Cream
- add * 1 bunch: Methi leaves, chopped (Fenugreek Leaves)
- add * Salt to taste
- Main Ingredients
- 1. Immerse methi (fenugreek leaves) 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.
- 2. Beat malai (cream) till smooth. Keep aside.
- 3. Boil the Peas and keep aside.
- 1. Heat ghee (clarified butter or just butter)
- 2. Once the ghee is hot enough, add cumin seeds and asafoetida.
- 3. Add chillies, onion and ginger
- 4. Saute on medium heat till onions are translucent (make sure they dont get the golden tinge otherwise the end result will be darker colored dish)
- Grind the sauted ingredients with the rest of the ingredients (curds, sugar, cashews and poppy seeds)
- Finaly step:
- Stir fry the ground paste for 2-3 minutes. Add the powdered spices. Stir, and add the main ingredients [peas, fenugreek (methi) leaves and cream (malai)].
- Boil for 2-3 minutes or till gravy thickens. If gravy is too watery, sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
- Enjoy your Methi Matar Malai with piping hot with parathas, rotis, or naan with a thick layer of butter on it ;) (indian breads)