Dhabewali Methi Malai Mutter
by Amarendra Mulye
This recipe has been viewed 1002 times
This is a Dhaba version of the popular dish - Methi Malai Mutter. In contrary to the traditional dish, this dish is spicy and red in colour. The traditional dish is sweet and white in colour.
- Heat oil in a pan, add the asafoetida and the chopped Fenugreek leaves and saute for 3-4 minutes on high flame. Add salt and further fry it for two minutes so that the water (if any) evaporates. Set it aside.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the onions and saute till they turn golden brown.
- Add the ginger paste, garlic paste and green chilli paste and saute for 2 minutes.
- Add the chopped roasted tomatoes and cook for more 5 minutes.
- Add the fresh cream and mix well.
- Add turmeric powder, red chilli powder, coriander-cumin powder and mix well.
- Mash the tomatoes to some extent, add salt and mix well.
- Add the green peas, fried fenugreek leaves and mix well.
- Add some water and simmer for five minutes.
- Serve hot garnished with fresh cream.
This recipe was contributed by Amarendra Mulye on 20 Aug 2014I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...
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