Matar Methi Malai By Sumagandlur


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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.

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Matar Methi Malai By Sumagandlur recipe - How to make Matar Methi Malai By Sumagandlur

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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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)
  1. Wash the fenugreek leaves, add 1/2 tsp of salt and keep aside for 15 minutes.
  2. Squeeze out the excess water and finely chop the methi leaves. Keep aside.
  3. Heat the oil in a kadhai and add the cumin seeds.
  4. When the seeds crackle, add the fenugreek leaves and cook for 3 to 4 minutes.
  5. Remove the fenugreek leaves and keep aside.
  6. Heat the remaining oil in the same pan, add the onions and saute till they turn golden brown.
  7. Add the prepared paste and saute for more 1 minute.
  8. Add the tomato puree and dry masalas and saute for 1 minute.
  9. Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
  10. Serve hot.

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This recipe was contributed by sumagandlur on 03 Oct 2011

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