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MALAI METHI MUTTER Recipe | Main Course Recipe by Smita Nadgir |
| INGREDIENTS | Frozen peas (or shelled - boiled ) - 1½ cup
Dalchini - ½ inch stick
Big elaichi (cardamom) - 2
Laung (cloves) - 3 to 4
Cashewnuts - 10
Oil - 2 tbsp
Onion - 1 medium size (grated)
Pepper pods - 5
Malai (fresh cream) - ½ cup
Kassori methi (dry fenugreek leaves) - 4 tbsp
Red chilli powder - ½ tsp
Amchoor (dry mango powder) - ¼ tsp
Sugar - ¼ tsp
Milk - ¾ cup | METHOD | 1. Grind together laung, dalchini, seeds of moti elaichi and pepper in a khalbata. Keep the above grounded masala aside.
2. Grind kaju to a fine powder on a chakla-belan. Keep this kaju powder aside. Boil peas in salted water till tender.
3. Heat oil, add grated onion and cook on low heat till oil seperates. Do not let the onions turn brown. Add the freshly ground masala (as above).
4. Fry for 1 minute on low heat. dd kassori methi and malai. Ok on low heat till malai dries up. Add boiled peas and kaju paste. Cook on low heat for 2 minutes.
5. Add milk to get a thick gravy (milk quantity may vary). Add salt, amchoor and red chilli powder. Cook for 3 minutes on slow gas. |
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