Malai Mutter

by Tarla Dalal

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Here is another characteristic Punjabi dish, which is loaded with dairy products like cream and ghee. This gives the Malai Mutter a lusciously creamy mouth-feel, which will make you feel really pampered.

Apart from that, you will notice that the Malai Mutter uses only everyday ingredients and spices, so it is quite easy to make. Tomatoes give this green peas subzi a nice tangy taste, while whole spices, powders and pastes give it an intense flavour.

It is the ghee that makes the Malai Mutter really special, so if you are not relishing this subzi immediately after cooking, we suggest you re-heat it before serving so that the ghee melts a little.

While boiling the green peas, add a little soda and salt to enough water, as it will retain the vibrant green colour of the peas and also that it will absorb the salt.

Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a few phulkas , you can also add on Masalawali Toovar Dal and rice to round up your meal.

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Malai Mutter recipe - How to make Malai Mutter

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Preparation Time: 15 mins Cooking Time: 31 mins Total Time: 46 mins Makes 3 servings
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Ingredients

1/4 cup fresh cream
1 1/2 cups boiled green peas , refer handy tip
2 small sticks cinnamon (dalchini)
8 cloves (laung / lavang)
4 tbsp ghee
1 1/2 cups finely chopped onions
1 cup finely chopped tomatoes
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 tsp green chilli paste
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste

Method

Combine the cinnamon and cloves in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes.
Cool and grind it using a mortar-pestle (khalbatta) to a smooth powder. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a slow flame for 10 to 12 minutes or till they turn brown in colour.
Add the tomatoes, mix well and cook on a medium flame for 7 to 8 minutes or till the ghee separates from the mixture, while stirring frequently.
Add the cinnamon-clove powder, garlic paste, ginger paste, green chilli paste, chilli powder, asafoetida and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring continuously or till the fat separates from the gravy.
Add the green peas, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve hot.

Handy tip:

While boiling the green peas, add a little soda and salt to enough water, as it will retain the vibrant green colour of the peas and also that it will absorb the salt.