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Monday, April 18, 2011

Methi Matar Malai


Ingredients:

1 cup methi leaves, chopped
1 "ginger, crushed to paste
4 cloves of garlic, crushed to paste
1 medium sized onion, finely chopped
1/4 cup green peas
1 /2 tsp shahi jeera
1 tsp fresh cream
1/2 cup milk
1/2 cup water
1/4 tsp white pepper powder
1/2 tsp kasoori methi
1 1/2 tsp oil
1 green chilli, finely chopped
1/2 tsp amchoor powder
pinch of cardamom
salt to taste

Method:

  • Heat oil in a kadai on a medium high flame, add the shahi jeera, when it crackles add onion, cook till the onion turns translucent. Add the ginger and garlic and stir well.
  • Add the methi leaves, green chilli and matar. Stir fry till the methi leaves and the green peas are cooked.
  • Add the amchoor powder, white pepper powder and salt, mix well.
  • Add fresh cream, milk and water and let the liquid reduce.
  • Once the cream and milk reduces switch off the gas and sprinkle cardamom powder and kasoori methi.
  • serve hot!
Tips:

  • To give a rich texture increase the amount of oil and the cream. Add atleast 1 cup of cream and skip the milk however if the mixture is too thick add water.
  • You can add sweet corn, baby corn instead of green peas.
  • Methi should be cooked uncovered, it would normally take around 10-12 mins to cook.
  • You can add a pinch of sugar to balance the flavours.
  • Serve methi matar malai hot with roti or paratha!!

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