Wednesday, August 6, 2014

Methi Malai Mutter

Ingredients:
  • Green peas - 1/2cup
  • Fenugreek leaves - 1cup
  • 2 onions finely chopped
  • Milk - 1/2cup
  • Cream - 1tsp
  • Salt - as per your taste
  • Sugar - 1/2tsp
  • Butter - 1tsp
  • Cumin seeds - 1/2tsp
  • Garam masala - 1/2tsp


To grind:  
  • Garlic Cloves: 5-6
  • Cinnamon - 1/2inch
  • Onion – 1 (boiled for 3 minutes)
  • Green chillies - 2
  • Ginger - 1/2inch
  • Cashews – 20 soaked in water for 15 minutes


Method:
  • Wash methi leaves & chop them roughly. Boil them in salt water for 2 minutes . Squueze excess water and keep aside
  • Add cloves, cinnamon, green chillies, ginger, boiled onion & cashews in a mixer. Grind it to a fine paste.
  • Heat butter in a pan & temper with cumin seeds. Add chopped onions, sauté till translucent.
  • Add the ground paste & saute it on medium flame for 2mins.
  • Then add in fenugreek leaves & peas. Fry until they are cooked.
  • Add salt and sugar. Mix them again. Add milk & mix well. Cook them in low flame for 2-3mins.
  • Lastly add the cream & give a quick stir & then switch off the flame. Top up with garam masala.
  • Serve with roti,naan & even with milk pulav. Yummy & delicious Methi mutter malai is ready.


Note:
  • Adjust the green chillies as according to your taste.
  • Cashews can be replaced with almonds. Do not avoid it as it gives binding to the gravy.
  • After adding milk, do not boil in high flame.
  • Today I have used frozen peas. If you are using dried peas then soak overnight & then pressure cook it for 2 – 3 whistles & then make this gravy


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