Tasty Methi Mutter Malai
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Methi mutter malai, methi or fenugreek leaves cooked in a rich creamy gravy. Serves best with parathas.
- Boil the methi and onions together and grind into paste. Keep aside.
- Heat the ghee in pan, add the tomato puree and garlic paste and cook for 5-7 minutes on a slow flame.
- Add the methi-onion paste, green peas and little water and bring to boil.
- Add the salt, sugar, chilli powder, garam masala and curds, mix well and cook for 2 minutes on a medium flame.
- Add the cream and tomato sauce and simmer for 5-8 minutes.
- Serve hot garnish with coriander.
This recipe was contributed by bhagyshree0 on 24 Jan 2011
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