Monday, 16 December 2013

Matar Malai


Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…




Ingredients:

1 cup peas, boiled in salted water
1 onion, roughly chopped
2 tbsp cashew nuts
½” stick cinnamon
1 big cardamom
3 cloves
1 bay leaf
2 tbsp dry fenugreek leaves
1/4 tsp pepper powder
1/4 cup fresh cream
1/2 tsp red chilli powder
1/3 cup milk (appox.)
2 tbsp oil
Salt to taste

Method:

  • Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
  • Grind onion and cashews with little water to a smooth paste.
  • Heat oil, add bay leaf, onion paste and cook till oil separates.
  • Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
  • Add kasoori methi and cream, cook on low heat till cream dries up.
  • Add boiled peas, salt and mix well, cook for few seconds.
  • Add enough milk to get thick gravy. Cook for few more seconds and turn off.
  • Serve hot with naan or chapati.


12 comments:

  1. Amazing clicks and great curry!! Loved it...

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  2. wow... so creamy... lovely snaps as well...

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  3. wow ! this shud be heavenly....just matter and a rich malai dish ! will give it a go. thanks for sharing, dear.

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  4. Beautiful clicks.. Finger clicking gravy.

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  5. incredibly different and simply delicous...sorry dear could not catch up long time, now am back on track

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  6. My other half will love this. He is big time over Indian dishes. Weekend is coming and I shall try out this tempting dish with the awesome creamy and spicy flavors.

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  7. Drooling here. Very inviting.

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