Malai Mutter Video by Tarla Dalal Video by Tarla Dalal
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Malai Matar Recipe (Punjabi Style Creamy Matar Masala) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
31 Mins
Total Time
46 Mins
Makes
3.00 servings
Ingredients
For Malai Matar
1/4 cup fresh cream
1 1/2 cups boiled green peas , refer handy tip
1 small sticks cinnamon (dalchini)
4 to 5 clove (laung / lavang)
4 tbsp ghee
1 1/2 cups finely chopped onion
1 cup finely chopped tomato
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 tsp green chilli paste
1/2 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste
Method
For malai matar
To make malai matar, combine the cinnamon and cloves in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes.
Cool and grind it using a mortar-pestle (khalbatta) to a smooth powder. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a slow flame for 10 to 12 minutes or till they turn brown in colour.
Add the tomatoes, mix well and cook on a medium flame for 7 to 8 minutes or till the ghee separates from the mixture, while stirring frequently.
Add the cinnamon-clove powder, garlic paste, ginger paste, green chilli paste, chilli powder, asafoetida and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously or till the fat separates from the gravy.
Add the cinnamon-clove powder, mix well, add the green peas and salt to taste.
Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve the malai matar hot.
See step by step images of Malai Matar
