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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