Matar Methi Malai By Sumagandlur
by sumagandlur
03 Oct 2011
This recipe has been viewed 9570 times
A creamy rich vegetable delight, the matar methi malai presents a lovely combination of sweet peas or matar with methi leaves and are cooked with a generous helping of fresh malai or cream. Enjoy this delectable vegetable dish with naans or parathas.
Matar Methi Malai By Sumagandlur recipe - How to make Matar Methi Malai By Sumagandlur
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
2 1/4 cups chopped fenugreek (methi) leaves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1 onion , chopped
2 large tomatoes , blanched and pureed
3/4 cup boiled green peas
3/4 cup milk
a pinch of sugar
salt to taste
To Be Ground Into A Paste
1 onion
4 green chillies
of ginger (adrak)
3 garlic (lehsun) cloves
2 tbsp cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)
To Be Roasted and Powdered Into A Masala
2 small sticks cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamoms
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
Method
- Method
- Wash the fenugreek leaves, add 1/2 tsp of salt and keep aside for 15 minutes.
- Squeeze out the excess water and finely chop the methi leaves. Keep aside.
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the fenugreek leaves and cook for 3 to 4 minutes.
- Remove the fenugreek leaves and keep aside.
- Heat the remaining oil in the same pan, add the onions and saute till they turn golden brown.
- Add the prepared paste and saute for more 1 minute.
- Add the tomato puree and dry masalas and saute for 1 minute.
- Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
- Serve hot.
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