Methi Mutter Malai

by Tarla Dalal

Other Related Recipes

Accompaniments

Added to 1207 cookbooks
This recipe has been viewed 46550 times

A tasty combination of fenugreek leaves and green peas.

Add your private note

Preparation Time: 20 min.
Cooking Time: 15 min.
Serves 6.
Show me for servings

Ingredients

2 1/4 cups chopped fenugreek (methi) leaves
1/2 tsp cumin seeds (jeera)
1 onion, chopped
2 large tomatoes
3/4 cup boiled green peas
3/4 cup milk
a pinch of sugar
3 tbsp oil
salt to taste

To be ground into a paste
1 onion
4 green chillies
25 mm. (1") piece of ginger (adrak)
3 cloves of garlic (lehsun)
2 tbsp cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)

For the dry masala

For the dry masala (to be roasted lightly and powdered)
2 small sticks cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamoms (elaichi)
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)

Method

Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water.
Put the tomato in hot water for 10 minutes. Remove and blend into a puree.
Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek.
Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden.
Add the paste and fry for 1 minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
Serve hot.

RECIPE SOURCE : Rotis & Subzis