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Methi Matar Malai
What is it?
Combination of fenugreek leaves and peas, in sweet and sour gravy
Ingredients
1 cup boiled green peas
1/2 cup chopped fresh methi leaves or kasoori methi (dry fenugreek leaves)
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala powder
1 large onion
2-3 green chilies
1/2 inch ginger
1 tablespoon cashew nut paste (optional)
1/2 cup cream or malai
1/2 teaspoon sugar
1/2 teaspoon black pepper powder
2 teaspoon mawa
3 teaspoon butter or ghee (clarified butter)
1 tablespoon crushed paneer (cottage cheese) for garnishing
Salt to taste
Method
1. Wash methi, drain and press out excess water. Keep aside.
2. Grind onion, green chilli and ginger to a thick paste and keep aside.
3. Heat butter or ghee in a kadhai, add cumin seeds and allow it to crackle.
4. Add onion paste and stir fry until oil separates.
5. Add cashewnut paste, mawa and stir fry for 2-3 minutes. Add garam masala, black pepper powder, peas, methi leaves and fry for another 2-3 minutes.
6. Add salt and sugar.
7. Reduce the heat to low, add cream and mix well. Turn off the heat.
8. Garnish with crushed paneer and serve hot.
Accompaniments
Serve hot with Naan and Jeera Rice
Serves
2-3
Cooking Time
35-40 minutes
Methi Matar Malai .280.
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