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Methi
Malai Mutter
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Ingredients:
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- 1
cup Boiled Green Peas.
- ½
cup Cream or Malai.
- 1
bunch Methi (fenugreek) leaves.
- 3
tbsp. ghee or butter.
- Salt
to taste.
- ½
tsp. Cumin seeds.
- 1
pinch asafoetida.
Powder
together:
- 1
cardamom.
- 2
to 3 cloves.
- 1/2"
stick cinnamon.
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Grind to a paste:
- 1
onion.
- 1
tbsp. khaskhas (poppy seeds)
- 11/2
tbsp. Cashew nuts.
- 1
tbsp. Curd.
- 1
tsp. Sugar.
- 2
to 3 green chilies.
- 1/2"
ginger.
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Method:
- Finely
chop methi leaves & immerse them in salted hot water for 5 minutes.
- Drain
and wash well in a strainer under running water.
-
Press out well to remove as much water as possible.
- Keep
aside.
- Beat
malai till smooth.
- Keep
aside.
- Heat
ghee in a pan & add cumin seeds and asafoetida.
- Add
grinded paste and stir-fry for 2-3 minutes.
- Add
powdered spices. Stir, and add peas, methi leaves and malai.
- Add
all other ingredients.
- Boil
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.
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