Methi Mutter Malai ( Rotis and Subzis)


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Methi and mutter are a super-hit combination, add fragrant masala paste,  a zestful freshly-ground dry masala and tangy tomato pulp  and you have an irresistible methi mutter malai on the table.

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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.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

2 cups chopped fenugreek (methi) leaves
3/4 cup boiled green peas
salt to taste
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 cup fresh tomato pulp
1 1/4 cups milk
a pinch of sugar
2 tbsp fresh cream

To Be Ground Into A Smooth Paste (using Little Water)
1/4 cup roughly chopped onions
4 green chillies , roughly chopped
25 mm (1") piece ginger (adrak)
3 garlic (lehsun) cloves
1 tbsp broken cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)

For The Dry Masala Powder (to Be Lightly Roasted and Powdered)
25 mm (1") piece cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamoms
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)

Method
  1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
  2. Heat 2 tbsp of oil in a kadhai and add the cumin seeds.
  3. 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.
  4. 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.
  5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
  7. 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.
  8. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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 on 27 Feb 15 02:36 PM


Hi all.By the name of the recipe it really looks quite technical n difficult. Believe me it''s so simple for an occasional cook like me.I enjoyed this cooking every time. Yes sometimes getting fresh cream is not possible. You can skip it. Just add a bit more of milk..you certainly enjoy this.The best part is everyone gets impressed and shall think that you are a knowledgeagle cook! Give them this surprise.
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Tarla Dalal    We are glad you loved the recipe, do try more and more recipes and we are sure your guest will relish them....
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27 Feb 15 03:57 PM
 on 20 May 14 04:22 PM


untill now i would by the ready made masala packects to make methi mutter malai for my mum who loves it.. but after trying out this recipe i feel so funny.... for this is such a simple recipe with all the ingredients being readily available in your homes... thnx for this recipe.. as i always feared it to be long and with an endless list of ingredients.. NO MORE buying ready packets... guess your Web-Site is all that i need.