Grind Cardamom, Inch stick cinnamon, Cloves all together
Grind Onion, Sugar, Cashewnuts, Curds, Green chillies, ginger to paste
Take salted hot water.
Immerse methi in this water for 5 minutes.
Wash properly under running water.
Remove excess water with the help of a colander.
Take a bowl and beat malai until it becomes smooth.
Heat ghee in a kadai.
Add cumin seeds and asafoetida.
Mix the paste properly and fry for 2-3 minutes.
Add powdered spice and salt to taste.
Add peas, methi leaves, malai and all other ingredients.
Boil it until gravy thickens.
Sprinkle a dash of flour to make gravy thick. Mix it well.
Add small amount of milk, in case gravy is too thick.
Malai Methi Matar is ready to serve.
1 servings
Ingredients
Directions
Grind Cardamom, Inch stick cinnamon, Cloves all together
Grind Onion, Sugar, Cashewnuts, Curds, Green chillies, ginger to paste
Take salted hot water.
Immerse methi in this water for 5 minutes.
Wash properly under running water.
Remove excess water with the help of a colander.
Take a bowl and beat malai until it becomes smooth.
Heat ghee in a kadai.
Add cumin seeds and asafoetida.
Mix the paste properly and fry for 2-3 minutes.
Add powdered spice and salt to taste.
Add peas, methi leaves, malai and all other ingredients.
Boil it until gravy thickens.
Sprinkle a dash of flour to make gravy thick. Mix it well.
Add small amount of milk, in case gravy is too thick.
Malai Methi Matar is ready to serve.