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Immerse methi in salted hot water for 5 minutes.
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Drain and wash well in colander under running water.
-
Press out well to remove as much water as possible.
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Keep aside. Beat malai till smooth. Keep aside.
-
Heat ghee, add cumin seeds and
asafoetida.
-
Add paste and stirfry for 2-3 minutes.
-
Add powdered spices.
-
Stir, and add peas, methi leaves and
malai.
-
Add all other ingredients.
-
Boil for 2-3 minutes or till gravy thickens.
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If gravy feels too watery sprinkle a dash of flour and stir.
-
If too thick, add a few tbsp. of milk.
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Serve piping hot with
parathas, rotis, etc.
