This is one of our household favorite recipes. Or it used to be before we started restricting having rich creamy or fried meals to once a week. There are a lot of versions to Mutter Methi Malai. Before our friend Sumit Khanna introduced me to this quick version I followed Tarla Dalal's recipe. But I found that extremely tedious and required lot of prepping.
This is a wonderful recipe which can be prepared with minimum ingredients, most of which can be commonly found in most households. And it tastes delicious!
Ingredients:
Peas, boiled 1 cup
Fresh Cream 1/2 cup
Onions 2 cups finely chopped
Tomatoes, 1 cup pureed
Green chilly 1 tbsp finely chopped
Kasuri Methi/Dried fenugreek leaves 2 tbsp
Salt to taste
Cumin Coriander Pwder 1 tsp
Turmeric Pwder 1 tsp
Red Chilli Pwder 1 tsp
Garam Masala 1 tsp
Ghee 1 tbsp
Procedure:
1. Heat ghee in a pan. Once hot add the chopped onions and chopped chilly. Add in salt and turmeric powder as well and mix well.
2. Once the onions are brown, add in the tomato puree and let it cook on slow flame
3. Once the tomatoes are cooked add in the turmeric, red chilli, coriander and cumin powder and mix well
4. Next add in the boiled peas and mix again
5. Let this simmer for about 5 minutes
6. Now add in the garam masala and mix
7. Add in the cream and mix well.
8. Dry roast the dried fenugreek leaves on low heat and crush them between your palms and sprinkle over the prepared vegetable.
9. Your mutter methi malai is ready to plate and be relished! Enjoy with hot rotis or parathas.
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