Matar Methi Malai-- restaurant style with shahi tadka скачать в хорошем качестве

Matar Methi Malai-- restaurant style with shahi tadka

This is a classic North Indian dish that perfectly balances the bitterness of fresh fenugreek with the creamy sweetness of green peas. Since you have all the essential ingredients, let's get cooking! ​Prep Work ​The Paste: Sauté 1 roughly chopped onion, 1 tomato, and 10-12 cashews (kaju) in a little oil until soft. Let it cool, then blend into a smooth paste. ​The Greens: Blanch the matar (peas) in boiling water for 5 minutes. Chop the methi (fenugreek) leaves finely and sauté them in a pan for 2 minutes with a pinch of salt to reduce the bitterness. ​Cooking Steps ​Sauté the Base: Heat 1 tbsp oil or ghee in a pan. Add the onion-tomato-cashew paste. Cook until the oil starts to separate from the sides. ​Add Spices: Stir in basic spices (1/2 tsp turmeric, 1 tsp cumin powder, and green chilies to taste). Tip: Keep the red chili powder low to maintain that signature light-colored gravy. ​Combine: Add the blanched matar and sautéed methi. Mix well so the veggies are coated in the masala. ​The Creamy Finish: Lower the heat. Slowly pour in 1 cup of milk, stirring constantly to prevent curdling. Simmer for 3–4 minutes until the gravy thickens. ​Final Touch: Fold in your 4 spoons of malai (cream) and a generous sprinkle of kasoori methi (crushed between your palms). Add salt to taste and a pinch of sugar if you like it traditional. #viral #punjabi #punjabi #india #cooking