Creamy Malai Methi Matar
by Rakhee amit jain
Added to 13 cookbooks
This recipe has been viewed 38620 times
I learnt it from my mother.
- Immerse the methi leaves in hot and salted water for 5 minutes.
- Wash thouroghly, drain and keep aside.
- Take a bowl and beat the cream until it becomes smooth.Keep aside.
- Heat the ghee in a kadhai. Add the cumin seeds and asafoetida.
- When the seeds crackle, add the paste and mix well.
- Add the grounded powder and salt and mix well.
- Add the peas, methi leaves, cream and all the remaining ingredients.
- Cook on a slow flame for 5 to 10 minutes.
- You can add a little flour to make gravy thick. Mix well.
- serve hot.
This recipe was contributed by Rakhee amit jain on 01 Oct 2010I am Rakhee Jain, from chennai. Iam a house wife n trying to learn new cooking ideas & recipes.I am ...
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