Methi Mutter Malai
by Tarla Dalal
Added to 230 cookbooks
This recipe has been viewed 124379 times
A tasty combination of fenugreek leaves and green peas which is highly filled with iron. This is a good way of adding fenugreek to the diet of those who are fussy about eating green leafy vegetables.
- 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.
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