Ingredients:
- 1/2 cup milk
- salt to taste
- Red chilli to taste
- 2 cups of green peas
- 1 tablespoon cumin seeds
- 2 tablespoon refined oil
- 2 tablespoon ginger grated
- 1 table spoon garam masala
- 1/2 cup fresh cream (malai)
- 3/4 spoon of turmeric powder
- 1 tablespoon coriander powder
- 1 onion cut into small pieces
- 2 tomatoes, either cut or pureed
- 2 tablespoon garlic cut into small pieces
Method:
- Put refined oil in a pan. Add cumin seeds and garlic pieces into it.
- When they turn pink in colour, add onions.
- Cook then on a low flame for about 15-20 min, until they turn into reddish pink colour.
- Then add corriander powder and turmeric powder in it.
- Then add tomato puree and cook it for another 10 minutes.
- Then add salte, red chilli powder and garam masala into it.
- Then add milk and malai into it.
- After 4-5 min, add green peas into it and cover the pan. If peas were the frozen one, then they will
- get cooked easily, otherwise, you can also boil them before adding them into this gravy.
- After 15-20 min, Matar malai is ready to serve.
- Add fresh green corriander leaves cutted into small pices over it.