Malai Mutter Punjabi Veg Sabzi

Preparation Time: 15 minutes.
Cooking Time: 31 minutes.
Serves 3.  
 

Ingredients : 

¼ cup fresh cream 
1½ cups boiled green peas, refer handy tip 
2 small sticks cinnamon (dalchini) 
8 cloves (laung/lavang) 
4 tbsp ghee
1½ cups finely chopped onions
1 cup finely chopped tomatoes 
2 tsp garlic (lehsun) paste
½ tsp ginger (adrak) paste
1 tsp green chilli paste
1 tsp chilli powder
A pinch of asafoetida (hing) 
Salt to taste 
 

Instruction :

1. Combine the cinnamon and cloves in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes. 
2. Cool and grind it using a mortar-pestle (khalbatta) to a smooth powder. Keep aside. 
3. Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a slow flame for 10 to 12 minutes or till they turn brown in colour. 
4. Add the tomatoes, mix well and cook on a medium flame for 7 to 8 minutes or till the ghee separates from the mixture, while stirring frequently. 
5. Add the cinnamon-clove powder, garlic paste, ginger paste, green chilli paste, chilli powder, asafoetida and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. 
6. Add the fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously or till the fat seperates from the gravy. 
7. Add the green peas, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
    Serve hot. 

Handy Tip While boiling the green peas, add a little soda and salt to enough water, as it will retain the vibrant green colour of the peas and also that it will absorb the salt.