MALAI MATAR ….a veg punjabi receipe 1

MALAI MATAR :

SERVING SIZE :-

FOR FOUR

INGREDIENTS :-

2 BUNCHES OF SPINACH
400 GMS OF TOMATOES
200 GMS OF MALAI ( FRESH CREAM )
250 GMS OF BOILED PEAS
2 TSP OF GINGER PASTE
2 FINELY CHOPPED GREEN CHILIES
1 TBSP OF GHEE
2 TSP HALDI POWDER
2 TSP CORIANDER POWDER
2 TSP JEERA
1 TSP RED CHILI POWDER
1 BIG CARDAMOM
2 CLOVES
4 BLACK PEPPER
2 TSP GARAM MASALA
A PINCH OF HEENG POWDER
RATAN JOT FOR COLOR
SALT

METHOD :-

1 ) BOIL PEAS AND KEEP IT ASIDE.

2 ) CLEAN SPINACH , WASH IT & GRIND IN MIXER ALONG WITH TOMATOES , MALAI & GREEN CHILIES TO A SMOOTH PASTE

3) HEAT A KADAI & ADD GHEE , PUT RATAN JOT & ALLOW THE GHEE TO BECOME BRIGHT RED IN COLOUR. REMOVE RATAN JOT & ADD GINGER PASTE , JEERA , BLACK PEPPER , BIG CARDAMOM , CLOVES & ALLOW THE DRY MASALA”S TO CRACKLE.

4 ) POUR THE SMOOTH PASTE OF PALAK , MALAI & TOMATOES IN THE KADAI & THAN ADD SALT , RED CHILI POWDER , CORIANDER POWDER , HALDI & HEENG INTO THE KADAI & MIX ALL THE INGREDIENTS WELL.

5 ) ADD ABOUT 200 ML OF WATER TO THE INGREDIENTS & AGAIN STIR THE INGREDIENTS .

6 ) AFTER 5 MINUTES ADD THE BOILED PEAS IN THE KADAI . MIX THE INGREDIENTS & COVER THE KADAI WITH THE LID . ALLOW THE VEGETABLE TO COOK ON LOW FLAME

7 ) AFTER 10 MINUTES REMOVE THE LID & STIR THE VEGETABLES AGAIN . THAN AGAIN COVER THE KADAI & ALLOW IT TO COOK ON LOW FLAME.

8) THAN AFTER 10 MINUTES REMOVE THE LID FROM KADAI & CHECK THE CONSISTENCY OF THE VEGETABLE . IF IT IS NOT SEMI LIQUID ALLOW IT COOK ON MEDIUM FLAME FOR FEW MORE MINUTES. THAN REMOVE THE VEG FROM FLAME & ADD GARAM MASALA TO IT .

9 ) MALAI MATAR IS READY FOR SERVICE IT CAN BE RELISHED WITH ROTI, PARATHAS , NAANS & RICE.