#ws4 makhana methimatarm malai

Name: #ws4 makhana methimatarm malai
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: as required Methi Mutter Makhana Malai - a creamy, delicious, mild flavoured; 2 For Grinding: medium onions cut in quarters; 3 green chili; 2 tablespoon For Gravy: oil/ butter; 3 cardamom pods; 1/2 teaspoon roasted cumin seed powder (jeera powder) 1/4salt; 1/2 cup Malai (heavy whipping cream); 1/2 cup milk; as required For Garnishing: Tomato slices Few cashews; As Required Boil green peas in salty water for few minutes. Then add fenugre; a For Gravy, Heat oil or butter in a pan, add cardamom pods

Kavita Goel @cook_15813462

#ws4 makhana methimatarm malai

Kavita Goel @cook_15813462

Saved

Ingredients

35 mins

4 servings

as required Methi Mutter Makhana Malai - a creamy, delicious, mild flavoured
2For Grinding: medium onions cut in quarters
3 green chili
2 tablespoonFor Gravy: oil/ butter
3 cardamom pods
1/2 teaspoonroasted cumin seed powder (jeera powder) 1/4salt
1/2 cupMalai (heavy whipping cream)
1/2 cup milk
as required For Garnishing: Tomato slices Few cashews
tHeat the little oil or butter in a pan. Add makhanas (fox nut)
As RequiredBoil green peas in salty water for few minutes. Then add fenugre
aFor Gravy, Heat oil or butter in a pan, add cardamom pods

Saved

Steps

35 mins

1

When the gravy starts to leave the oil/butter and reduces in quantity, add black pepper, garam masala, salt and heavy cream and sauté it for a minute and add milk and bring it to boil.
2

Serve, pour makhana methi mutter malai in a serving bowl and garnish with the tomato slices and cashews.
3

Add crumbled or grated khoya (mawa) and continue to saute for 2 minutes or till the khoya melts, on a low heat.
Then add water. Stir and allow the curry, till it reaches the desired consistency which is neither thick nor thin.Add the steamed or cooked peas/matar and the roasted makhana.Stir and simmer for 3 to 4 minutes on a low heat.When you see some fat floating on top, then add cream. Stir again and switch off the heat.
4

Garnish with coriander leaves.