| • | Take salted red-hot water.
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| • | Immerse methi in this water for 5 minutes.
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| • | Wash the right way below running water.
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| • | Remove additional water with the help of a colander.
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| • | Take a normal bowl and beat malai until it turns smooth.
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| • | Heat butter in a kadai.
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| • | Add cumin seed and asafoetida.
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| • | Mix the paste the right way and fry for 2-3 minutes.
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| • | Add powdered spice and table salt to taste.
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| • | Now add peas, methi leaves, malai and all other ingredients.
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| • | Boil it until gravy thickens.
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| • | Sprinkle a dash of flour to make gravy thick. Mix it well.
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| • | Small amount of milk can be used, in case gravy is also thick.
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| • | Malai Methi Matar is ready to serve.
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