Methi Mutter Pasanda

by Tarla Dalal

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.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Methi Mutter Pasanda Video View a video of this recipe here...

Added to 616 cookbooks This recipe has been viewed 44633 times

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.

Add your private note

Methi Mutter Pasanda recipe - How to make Methi Mutter Pasanda

Tags

Preparation Time: 20 mins Cooking Time: 12 mins Total Time: 32 mins 4Makes 4 servings
Show me for servings

Ingredients

1 cup finely chopped fenugreek (methi) leaves
1 cup boiled green peas
1/4 cup low-fat curds (dahi)
1/4 cup low-fat milk , 99.7% fat-free
1/2 tsp besan (bengal gram flour)
1 tsp oil
1/4 tsp cumin seeds (jeera)
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp garam masala
salt to taste

For The Cauliflower-onion Paste
1 1/4 cups sliced onions
1/4 cup finely chopped cauliflower
1 tsp sliced ginger (adrak)
2 tsp chopped green chillies
2 tsp chopped garlic (lehsun)
1 stick of cinnamon (dalchini)
1 clove (laung / lavang)
1 cup low-fat milk , 99.7% fat-free

Method

For the cauliflower-onion paste

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.

How to proceed

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.