The Lifestyle Blogazine

The Lifestyle Blogazine

Methi Mattar Malai

Serves 2-3

For the paste
Oil: 2 Tsps 
Cloves: 2 
Peppercorns: 2
Green Cardamon: 1
1 Small piece of Cinnamon
Onion: 3 medium sized, finely chopped
Green Chilly: 1 (or as per taste), finely chopped
Ginger-garlic paste: 1 tsp
Cashews: 8, soaked in water.
For the gravy
2 Tsps Oil
Cumin seeds/Jeera: 1/4th Tsp
Salt, to taste
Garam Masala: 1/4th Tsp
Methi Leaves: 1 Teacup Cup, washed drained and finely chopped
Peas: 3/4 th Teacup cup, washed and boiled
Milk: 4 Tsps
For the paste:
Heat the oil in a kadhai
Add the cloves, peppercorn, cardamom and cinnamon to it and stir for a minute.
Add the Onions and chillies to it and stir till onions start turning transparent
Add the ginger garlic paste and stir for another minute
*Note: The onions should NOT turn brown*
 Set aside to cool
When cool, add the soaked cashews to it, very little water and grind to a thick and smooth paste.
For the gravy:
Heat the oil in a kadhai
Add the cumin seeds and stir until they splutter
Add the paste to this and, on a low flame, keep stirring till the paste leaves the sides of the pan.
Add the garam masala and salt to it. Mix well
Add the chopped methi to it and cook for 5-6 minutes
Add the peas to it and cook for another 2-3 minutes
Mix the milk in about 3/4th cup of water and add to this. Depending on the consistency required you could add more.
Keep stirring and cook till it starts bubbling.
Switch off the flame.
Serve hot with parathas.

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