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Punjabi Recipes
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Methi Matar Malai
Methi Matar Malai
Ingredients
Powder together:
1 cardamom
2-3 cloves
1/2" stick cinnamon
Grind to a paste:
1 onion
1 tbsp. khuskhus (poppy seeds)
1-1/2 tbsp. cashewnuts
1 tbsp. curds
1 tsp. sugar
2-3 green chillies
1/2" ginger
Method
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 tbsp. of
milk.
Serve piping hot with parathas, rotis, etc.
1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cumin seeds
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