<<Back to Veg Main
This has four steps.
1. Grind paste from onion(one),chilli(2-3 as per hotness required),ginger,garlic and cashews(7-8).
2. Boil mutter(green peas) for 10-15 minutes in water so they get full cooked.
3. Heat oil/butter in pan and add one part of garam masala (powder or crushed pepper,cinnamon,cardamom and cloves) and paste made in step 1 to it. Stir and cook for 5 mins(raw smell of ginger-garlic should disappear).
Add cut methi and cooked peas. Stir continuously and cook for 5-7 mins till aroma of methi starts coming off beautifully. Make sure masala does not turn brown, it shoud be white
4.Add remaining part of garam masala crushed and then add milk to make consistency flowy (if you have milk cream its good, else normal milk will do). You may add a little water if consistency id too thick.
Cook for another 3-4 minutes on medium low flame.
Methi Mutter Malai is ready. Mind it..
Tip : This recipe is not sweet. But if you like it sweet add some sugar in paste in step4 when you add milk.
This has four steps.
1. Grind paste from onion(one),chilli(2-3 as per hotness required),ginger,garlic and cashews(7-8).
2. Boil mutter(green peas) for 10-15 minutes in water so they get full cooked.
3. Heat oil/butter in pan and add one part of garam masala (powder or crushed pepper,cinnamon,cardamom and cloves) and paste made in step 1 to it. Stir and cook for 5 mins(raw smell of ginger-garlic should disappear).
Add cut methi and cooked peas. Stir continuously and cook for 5-7 mins till aroma of methi starts coming off beautifully. Make sure masala does not turn brown, it shoud be white
4.Add remaining part of garam masala crushed and then add milk to make consistency flowy (if you have milk cream its good, else normal milk will do). You may add a little water if consistency id too thick.
Cook for another 3-4 minutes on medium low flame.
Methi Mutter Malai is ready. Mind it..
Tip : This recipe is not sweet. But if you like it sweet add some sugar in paste in step4 when you add milk.
No comments:
Post a Comment