Methi Malai Matar
Time breakdown
Ingredients
- Fresh fenugreek (methi) leaves
- Green peas
- Onion-cashew paste
- Cream / malai
- Green chilli and mild spices
How to Make Methi Malai Matar
- 1
Blanch the methi briefly to reduce bitterness; squeeze dry.
- 2
Heat the Anveshan Ghee and sauté the onion-cashew paste until pale (don't brown, to keep it white).
- 3
Add mild spices, the peas and a little water; cook until the peas soften.
Tips for the Best Methi Malai Matar
- ✓Blanch the methi to tame the bitterness while keeping its aroma.
- ✓Keep the onion paste pale (not browned) for the signature white gravy.
Frequently Asked Questions
More about Anveshan Pure Cow Ghee
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