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

Veena

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