Methi Mutter Malai in a pressure cooker



Hi
For the second day of fruits that are used as vegetables, it is side dish for roti . I already have a recipe on my blog, but this method of cooking is what caught my attention. Though I had been seeing this type of cooking in the facebook group United By food, I had never dared to try this till now. After seeing this recipe on this blog, I tried this out and must say that it is so easy to cook and takes just a fraction of the time required for the regular cooking and without any compromise on taste. I think this method will be very helpful for students and bachelors.
INGREDIENTS
Recipe Source. Anubhavati
Onion
1
Green chillies
2(finely chopped)
Ginger
1tsp(Grated)
Garlic
1/2tsp(Grated)
Coriander powder
1tsp
Cumin powder
1tsp
Garam masala
1tsp
Chilli Powder
1tsp
Cashew
1/4 cup ( powdered)
Milk Powder
1tsp
Fresh green peas
1 cup
Fresh methi/Fenugreek leaves
1cup
Fresh thick curds
1/2 cup
Fresh cream
1tbsp
Milk
1/3 cup
Butter
1 tbsp
Salt
 To taste
PREPARATION
Slice the onions, chop the chillies finely and grate the ginger and garlic finely
Cut only the leaves from the methi bunch and wash it thoroughly
Take a 2 lt pressure cooker.
Add butter, then sliced onions, chillies, ginger, garlic
Next put the peas, methi leaves.
Now put the chilli powder, coriander powder, Cashew powder, cumin powder, garam masala and milk powder.
DO NOT MIX ANYTHING
Close the lid of the pressure cooker, put the weight on and cook in HIGH for exactly 2 whistles.
Now switch off the fire and release the pressure manually. Be careful in this step
Now open the cooker and you will see perfectly cooked vegetables but will not have a gravy texture
Now add the beaten curd, fresh cream and milk and mix well
You can cook for 1 minute on low flame.
Switch off and serve with roti.
NOTE:Use a 2 lt cooker for this

Do not add water or any other liquid to cook
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