Methi Matar Malai – Marathi Recipe

Instructions

• Take methi and pluck its leaves with tender stalks.
• Wash it really good 2-3 times.
• Heat up water and bring it to boil.
• Add methi leaves and press these a little with ladle.
• Cook for just about 5 minutes.
• After 5 minutes, turn off the gas.
• In a bowl take ice-cold water.
• Transfer the methi into ice-cold water.
• When methi cools down squeeze out water from it and cut methi leaves finely.
• Keep these aside.
• In a pot take onion, cashew nuts, ginger, green chili, and garlic.
• Take a cooker and add water in it.
• Put the pot in the cooker and close the lid.
• Cook on medium heat until 2 whistles.
• You can add all this in boiling water and cook.
• Transfer everything into blender pot and blend it into a fine paste.
• Do not add any water at all. Masala is already.
• Heat up ghee into a pan. You can use oil instead of ghee.
• Add cumin seeds and let them splutter.
• Add bay leaves and the blended masala.
• Mix well and cook for about 5-7 minutes.
• When the masala begins to release ghee from the sides, add kitchen king masala and mix well.
• You can use garam masala instead of kitchen king masala.
• Add water and salt. Mix well.
• You can also add sugar if you want.
• Add matar and cook for another 4-5 minutes.
• Add blanched methi and mix well.
• Cook for 2-3 minutes more. Do not cover while cooking or the color of methi will change.
• Add malai and mix well.
• Cook for 2 more minutes and turn off the gas.
• Methi matar malai is already.
• It goes well with roti, paratha, naan.