Methi Mutter Malai Video by Tarla Dalal Video by Tarla Dalal
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Methi Mutter Malai Recipe | Punjabi Restaurant Style Curry Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
10 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
For Methi Mutter Malai
2 cups chopped fenugreek leaves (methi) leaves
3/4 cup boiled green peas
salt to taste
3 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onion
1/2 cup fresh tomato pulp
1 1/4 cups milk
1/2 tsp sugar
2 tbsp fresh cream
To Be Ground Into A Smooth Paste (using Little Water)
1/4 cup roughly chopped onion
2 green chilli , roughly chopped
25 mm piece ginger (adrak)
1 tbsp broken cashew nut (kaju)
2 tsp poppy seeds (khus-khus)
For The Dry Masala Powder (to Be Lightly Roasted and Powdered)
25 mm piece cinnamon (dalchini)
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
Method
For methi mutter malai
- To make methi mutter malai, wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
- Heat 2 tbsp of oil in a kadhai and add the cumin seeds.
- When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
- Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
- Add the prepared paste, approx. 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the green peas, sautéed fenugreek, milk, sugar, salt and fresh cream and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serv the methi mutter malai hot.
See step by step images of Methi Mutter Malai, Punjabi Methi Matar Malai Recipe
