How to make Methi matar malai
• Immerse methi in salted hot water for 5 minutes. • Remove and wash well in colander under running water. • Press out well to take off as much water as possible. • Keep aside. • Cream malai till smooth. • Keep aside. • Heat up ghee, mix in cumin seeds and asafoetida. • Mix in paste and stirfry for 2-3 minutes. • Mix in powdered spices. • Stir, and mix in peas, methi leaves and malai. • Mix in all other ingredients. • Boil for 2-3 minutes or till gravy thickens. • If gravy feels too watery sprinkle a pinch of flour and stir. • If too thick, mix in a few tblsp of milk.
Posted By: syedda ayesha, nanded