Malai ki Sabzi or Cream Curry

Name: Malai ki Sabzi or Cream Curry
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup cream from full-fat milk; 2 tomatoes pureed; 1/4 cup fresh or frozen green peas; 1 green chilli; 1 tsp cumin; 1 tsp ghee or clarified butter; 1/4 tsp turmeric; 1/4 tsp red chilli powder; 2-3 tablespoons milk; to taste Salt; Fresh coriander leaves to garnish

Harjeet Kaur @cook_13349754

#acc
Long before the fast to cook and good to eat-2 minute Maggi was launched, my mom used to churn out this lip-smacking Malai ki Sabzi or Cream Curry for me in a jiffy. ( Malai is the cream formed over milk when it is boiled)
The Punjabi Malai ki sabzi is a speciality and savoured by all connoisseurs of Punjabi food; either with Paranthas or with roti and people like me relish it with steamed rice. This curry is slightly tangy and rich; cream is added to tomato gravy cooked in butter and topped with fresh coriander.
The delightful colour comes from the marriage of turmeric and tomatoes. You can make it with fresh cream too but it would taste a little different.
We Punjabis are known for our “Jugaad”. Jugaad has no English equivalent as far as I know. According to me it would mean a quick fix or improvise and other close meanings are; any kind of creative and out of the box thinking or life hacks. I think this malai ki sabzi was one kind of jugaad, improvised by a harassed mom! It is a quick curry to feed hungry mouths.
Malai ki sabzi is usually made for breakfast, as it hardly takes any time and goes well with parathas. But you can have it for lunch or dinner too. Although it is made with cream it sits quite light on the stomach if you make a semi-thick gravy.

Harjeet Kaur @cook_13349754

Saved

Ingredients

Max 10 minutes

2 servings

1 cupcream from full-fat milk
2tomatoes pureed
1/4 cupfresh or frozen green peas
1green chilli
1 tspcumin
1 tspghee or clarified butter
1/4 tspturmeric
1/4 tspred chilli powder
2-3 tablespoonsmilk
to tasteSalt
Fresh coriander leaves to garnish

Saved

Steps

Max 10 minutes

1

Heat a frying pan and add the ghee. Once hot, add the cumin till they splutter and give out a flavorful aroma. Now add the sliced green chilli.
Next add the pureed tomatoes and cook till done nicely or the ghee separates. Add the peas or mutter and saute.Add the salt, turmeric and red chilli powder and stir.
2

Stir in the cream and cook. If it is too thick then add some milk to thin the gravy. I add water as I cannot take too much milk.
Remove from heat and transfer to a serving bowl.
Garnish with fresh coriander and serve hot with parathas like I did or with roti, bread or rice.