Methi Mutter Pasanda
by Tarla Dalal
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Added to 613 cookbooks
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This recipe is an all time favourite. Puréed cauliflower perked with onion and spices imparts a creamy texture to this subji and eliminates the use of high calorie ingredients such as cream and cashewnuts. Methi has plenty of iron and vitamin a while fresh green peas provide fibre which adds bulk and satiates your appetite. This recipe is a perfect accompaniment for nutritious garlic naans.
- Combine all the ingredients in a deep non-stick kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft, while stirring occasionally.
- Allow to cool and blend in a mixer to a smooth paste. Keep aside.
- Combine the curds, milk and besan, whisk well till no lumps remain. Keep aside.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the dried fenugreek leaves and sauté on a medium flame for 30 seconds.
- Add the fenugreek leaves, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared cauliflower-onion paste, curds-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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