Then add ½ cup water, and methi leaves, and dry spice powder. ½ cup fresh cream (malai). Pluck the methi leaves, measure them as 1½ cups. 1 cup fresh methi leaves (fenugreek leaves)
Methi/Fenugreek. Matar/Green peas. Oil/Ghee. I had been drooling on the pics of the 'MethiMalaiMatar' posted by many of the friends and so when I got hold of some fresh methi leaves and fresh green peas, I too set about to make some
This dish is different from methimalaimatar which is creamy rich delicious white gravy. Todays recipe is methimatar masala where methi = fenugreek leaves, matar = green peas and masala is a blend of various spices,onion tomato paste ,cashew plus melon seeds paste along with paneer ,cream,khoya /mava
I grew up learning not to waste even a single morsel of food and my only wish is from this whole exercise of growing our own food is that LD too learns to respect and appreciate every single spoonful of food which is a result of some farmer's days/months of hard work
Stir, and add peas, methi leaves and malai. Beat malai till smooth. Ingredients1 cup boiled green peas1/2 cup cream or malai1 bunch methi (Fenugreek) leaves chopped3 tbsp. ghee or buttersalt to taste1/2 tsp. 1 cardamom2-3 cloves1/2" stick cinnamonGrind to a paste. khuskhus (poppy seeds)1-1/2 tbsp. sugar2-3 green chillies1/2" gingerMethodImmerse methi in salted hot water for 5 minutes. 1/2 cup cream. 1 bunch methi. 1/2 tsp cumin seeds. 1/2" stick cinnamon
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