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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.
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.
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.
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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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