Sunday, 25 December 2011

Methi Mutter Malai

Methi Mutter Malai

Holiday season usually means a bit of indulgence when it comes to food. Visiting friends and also having some over are usually some opportunities to spoil ourselves. It does not have to be too bad though because I think one can make real yummy dishes without having to add an awful lot of fat. This dish can be made very rich and high in calories by using double creamand also some butter however I chose to let go of some fat but not the flavours. The fenugreek leaves lend great flavour to this dish and makes me wish I could have unlimited access to this wonderful ingredient. Instead of using cream, I used milk and simmered for a while so it thickens somewhat. For garnish I just used a spoon of yogurt. It was very yummy with chapatti and will taste good with rice. Will serve about 3-4 people.

3 cups chopped methi (about 1.5 bunches of fenugreek leaves)
2 tomatoes, finely chopped
1 onion, chopped
2 tablespoon cashewnuts
3 cloves garlic
1 teaspoon chopped ginger
2 green chillies
1 cup peas
½ teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon garam masala
½ teaspoon chilly powder
Turmeric powder
½ cup milk
Salt to taste
Cooking oil

Heat oil and add the onions and couple of minutes later, add chillies, garlic and ginger

Once onion is half done, add the tomatoes and cashews and cook until mushy. Keep aside and allow to cool and then grind to paste

Heat a kadai and add oil, add the methi leaves and allow to wilt

Add the peas and little water and cook until peas is done

Add the ground paste, cumin powder, coriander powder, salt, turmeric powder, garam masala, chilly powder and some water and allow to boil so raw smell goes away. Stir every now and then as cashew is a thickner and settles to bottom

Add the milk and simmer for about 10 minutes, stirring every now and then


1 comment:

  1. Super delicious and crispy methi mutter malai..inviting.