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  • Creamy Peas Makhani Recipe

    Transféré par

    Prashanth Kannar K
    5 vues1 page
    This recipe is for makhani matar, an Indian dish of green peas in a creamy butter sauce. It involves cooking green pea seeds with ginger, coriander, chili paste and salt. Milk is then added and the mixture is pressure cooked. Once the pressure releases, butter is stirred in and the dish is cooked further without the lid to thicken the sauce. It is served hot with Indian flatbread.

    Description originale:

    MAKHANI MATAR(PEAS)

    Titre original

    Makhani Matar(Peas)

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    This recipe is for makhani matar, an Indian dish of green peas in a creamy butter sauce. It involves cooking green pea seeds with ginger, coriander, chili paste and salt. Milk is then added and the mixture is pressure cooked. Once the pressure releases, butter is stirred in and the dish is cooked further without the lid to thicken the sauce. It is served hot with Indian flatbread.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    5 vues1 page

    Creamy Peas Makhani Recipe

    Transféré par

    Prashanth Kannar K
    This recipe is for makhani matar, an Indian dish of green peas in a creamy butter sauce. It involves cooking green pea seeds with ginger, coriander, chili paste and salt. Milk is then added and the mixture is pressure cooked. Once the pressure releases, butter is stirred in and the dish is cooked further without the lid to thicken the sauce. It is served hot with Indian flatbread.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 1

    MAKHANI MATAR(PEAS)

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    INGREDIENTS
    300g - Green pea seeds
    1/2 cup - Butter
    1 tsp - Ginger paste
    1 tbsp - chopped coriander
    2 cup - Milk
    2 tbsp - Ghee
    salt to taste
    METHOD
    1. Heat ghee in cooker and add pea seeds.
    2. To this add ginger, chilli paste, salt and coriander.
    3. Cook for one minute.
    4. Now add milk and cover the lid of cooker, cook until pressure comes and then quickly open the lid
    and remove the steam.
    5. Add butter and cover the lid again.
    6. Now cook it again on low heat with out lid for 10 minutes and serve hot with roti.

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