Methi Mutter Malai ( Rotis and Subzis)
by Tarla Dalal
Added to 1310 cookbooks
This recipe has been viewed 374832 times
Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.
- Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
- Heat 2 tbsp of oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
- Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
- Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
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