Methi Mutter Malai Video by Tarla Dalal

Methi Mutter Malai Video by Tarla Dalal

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Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.

  

Recipe Description for Methi Mutter Malai, Punjabi Methi Matar Malai Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

2 cups chopped fenugreek (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 onions
1/2 cup fresh tomato pulp
1 1/4 cups milk
a pinch of sugar
2 tbsp fresh cream

To Be Ground Into A Smooth Paste (using Little Water)
1/4 cup roughly chopped onions
4 green chillies , roughly chopped
25 mm (1") piece ginger (adrak)
3 garlic (lehsun) cloves
1 tbsp broken cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)

For The Dry Masala Powder (to Be Lightly Roasted and Powdered)
25 mm (1") piece cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamoms
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)

Method
  1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
  2. Heat 2 tbsp of oil in a kadhai and add the cumin seeds.
  3. 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.
  4. 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.
  5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
  7. Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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