Friday, March 25, 2011

Methi Malai(Cream) Mutter

Every weekend I get fenugreek leaves to cook along with dal for the week to come. I love them eating with dal but at times I used to think what else can been done with fenugrek leaves to make something special. When I spoke to my North Indian friend over phone I was discussing about this and asked her what else can be done with this fenugreek leaves. She shared me the receipe for Methi malai mutter which I tried one fine evening for my Roti's. It was divine and had rich creamy taste.


Ingredients:

1. Methi leaves - 1 cup(finely chopped)
2. Green peas - 1 cup(boiled)
3. Cashewnuts - 1/4 cup
4. Green chillies - 4-5
5. Garam masala - 1/2 tsp
6. Turmeric powder - 1/4 tsp
6. Cardamom - 2-3
7. Garlic - 2 pods
8. Butter - 4 tsp
9. Malai(fresh cream) - 2 tbsp
10. Cumin seeds - 1/2 tsp
11. Sugar - 1/2 tsp
12. Salt - to taste



Direction:

1. Boil about 1 cup of water. To this add 2-3 tsp of salt and the chopped fenugreek leaves. Boil them for 10 minutes and the strain the fenugreek leaves.
2. Now grind cashews, cardamom, green chillies and garlic(optional) adding little water.
3. Heat butter in a pan and add cumin seeds, wait till they crackle to this add the ground paste of cashew and chillies. Add about 1 1/2 cups of water and stir them nicely.
4. Add turmeric powder, garam masala powder and also salt according to your taste. Now add the boiled methi leaves and stir them well so they get mixed up completely.
5. Finally add the boiled green peas and cook for few minutes till you get a creamy consistency.
6. Transfer them in to a bowl and add 2 tbsp of malai(cream) when the gravy is hot and serve with Indian breads(Roti's, Naan).








2 comments:

Suchi said...

lovely dish- looks creamy and yum! you gotta new follower to your blog.

Sensible Vegetarian said...

Methi malai looks fantastic, very creamy .

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