Matar Methi Malai By Sumagandlur
Added to 4 cookbooks
This recipe has been viewed 7945 times
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.
- Wash the fenugreek leaves, add 1/2 tsp of salt and keep aside for 15 minutes.
- Squeeze out the excess water and finely chop the methi leaves. Keep aside.
- Heat the oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the fenugreek leaves and cook for 3 to 4 minutes.
- Remove the fenugreek leaves and keep aside.
- Heat the remaining oil in the same pan, add the onions and saute till they turn golden brown.
- Add the prepared paste and saute for more 1 minute.
- Add the tomato puree and dry masalas and saute for 1 minute.
- Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
- Serve hot.
This recipe was contributed by sumagandlur on 03 Oct 2011
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