Jain Methi Matar Malai_No onion _No garlic

Name: Jain Methi Matar Malai_No onion _No garlic
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup fenugreek leaves (finely chopped); 1 cup green peas; 1/2 cup malai (top layer of fats formed on boiled milk); 1 tablespoon milk; 1/2 cup makhana / lotus seed; 10-12 cashew; 1/2" ginger (peeled); 2 green chilli; whole garam masala; 3-4 cloves; 3-4 whole black pepper; 1/2" cinnamon stick; 1 black cardamom / badi elaichi; 1 bay leaf; 1/4 teaspoon garam masala powder; 1/2 teaspoon sugar; to taste salt; 1 tablespoon oil; water – as required

leena sangoi @cook_11785662

Mumbai

#comfort..Methi matar malai is the vegge of rich gravy that is made from fenugreek leaves, peas and malai.
One important thing that one has to take care while making methi matar malai is that the malai should not be overcooked otherwise it will change the actual texture and taste of the dish.People those who do not make onion, garlic always look for the options of rich gravy vegges. For such people methi matar malai is one of the very nice options.

leena sangoi @cook_11785662

Saved

Ingredients

20 mins

4 servings

1 cupfenugreek leaves (finely chopped)
1 cupgreen peas
1/2 cupmalai (top layer of fats formed on boiled milk)
1 tablespoonmilk
1/2 cupmakhana / lotus seed
10-12cashew
1/2"ginger (peeled)
2green chilli
whole garam masala
3-4 cloves
3-4 whole black pepper
1/2" cinnamon stick
1 black cardamom / badi elaichi
1 bay leaf
1/4 teaspoongaram masala powder
1/2 teaspoonsugar
to tastesalt
1 tablespoonoil
water – as required

Saved

Steps

20 mins

1

First grind lotus seeds, cashew, ginger, green chilli in a mixer with some water to make the paste.
2

Heat the oil in a pan on medium flame.
3

Add whole garam masala in it when it changes colour.
4

Then add the paste of lotus seeds in it and fry till oil separates from it.
5

Add chopped fenugreek leaves and green peas in it; then mix salt and sugar in it.
6

Add little water in it.
7

And then cover and cook on low flame till the peas are soften, but stir occasionally.
8

Now mix milk and malai in a bowl, beat them properly till malai becomes smooth means lumps should not be there in the malai.
9

Add this beaten malai with the fenugreek leaves and peas in the pan; mix it properly and take one or two boil on high flame.
10

Do not overcook the malai because ghee may come out from it.
11

Then turn off the gas; sprinkle garam masala powder on the veggie and cover for 5-7 minutes.
12

Methi matar malai is ready. serve it hot with naan, roti or lachha paratha.