This is the first recipe I am adding to blog; it’s my hubby’s favorite.
This nutritious subzi is best eaten with hot fulkas.
Ingredients:
1 teaspoon oil
1 dalchini
2 elaichi
2 tomatoes(paste)
1 pinch haldi(turmeric powder)
1 teaspoon coriander poder
1 cup malai(cream)
1cup matar
1 cup methi
1 teaspoon Garam masala
Salt to taste
2 teaspoon Sugar
Method:
1. Clean methi leaves and boil them with ½ cup water in pressure cooker with 2 whistles.
2. Blend the boiled methi to have a semi smooth texture.
3. Heat oil in pan and put dalchini and elaichi.
4. Put tomato paste and fry till it leaves oil.
5. Add a pinch of haldi and 1 teaspoon coriander powder.
6. Now add malai and let it stir for a minute or so till it blends completely with the tomatoes.
7. Add matar and methi in the pan.
8. Add salt to taste, garam masla and sugar.
9. Let it simmer for around 2-3 minutes.
Optional: If fresh methi leaves are not available, you can use kasuri methi instead. Just put 2 teaspoons of leaves in place of blended methi in step 7.
Your creamy methi matar malai is ready!
