- Heat 5-6 cups of water in a large pot over high heat and when it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes.Drain and keep aside. Heat 3 cups of water in the same pot over high heat. When it comes to a boil, add onion, ginger, garlic, cashew nuts, tomatoes, and green chilies and boil for 5 minutes. Drain and keep aside. Add the boiled onion-tomato mixture to a blender along with ¼ cup water. Blend to make a smooth paste. Heat vegetable oil in a medium pan over medium-high heat. Once the oil is hot, add whole green cardamoms and cinnamon stick and fry for 3-4 seconds. Add the onion-tomato paste to the pan and fry for 3- 4 minutes on medium heat. Keep stirring while frying. Now add salt, Kashmiri red chili powder, and garam masala powder, and cook for a minute. Add 1 cup water and cook for 2-3 minutes. Add the cooked methi and peas to the pan and cook for 2-3 minutes. Now add heavy cream and sugar and cook for a minute. Add lime juice and mix well. Garnish with heavy cream swirls. Serve hot.
Methi matar malai
#myrecipe
By Shaalini Shaalu
Mar, 10th
593
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Methi leaves
- Peas
- Onion
- Ginger garlic
- Cashew
- Tomato
- Green chillies
- Oil
- Cardamom
- Salt
- Red chilli
- Garam masala
- Sugar
- Cream
- Lemon
