Monday, April 8, 2013

Methi Mutter Malai

                  I always used to think Methi Mutter Malai (Fenugreek Peas Cream) is a dish that is slightly sweet in nature, and hence was always hesitant to try it out. But then, few days back, I had a version of this dish that was not sweet at all, but in fact was a bit on the spicier side. I loved it, but still I was hesitant to use a huge amount of cream, and then I decided to use cashew cream instead. So, here is my "healthy" take on this Indian classic.

  • 3 cups coarsely chopped Fenugreek (Methi) leaves
  • 2 cups green Peas
  • 1/2 cup sliced Onions
  • 1/2 cup raw Cashews
  • 2 Garlic cloves
  • 2-3 green Chilies
  • about 1 inch chunk of Ginger
  • 2-3 Cloves
  • 1/2 inch Cinnamon stick
  • 1 cup Milk
  • 1 tbsp Cumin Seeds
  • A pinch of Asafoetida
  • Butter
  • Heat 1 tbsp butter in a pan.
  • Add cloves, cinnamon, garlic, ginger and chilies. Saute it for a minute.
  • Now add the onions and saute them till they are translucent, about 3-4 minutes.
  • Then add this mixture to a blender or a food processor. Be careful with the hot temperature.
  • Add the cashews to the blender and puree the mixture into a smooth paste. Add a little water if necessary.
  • Keep the paste aside.
  • Meanwhile, heat 2 tbsp butter in a pan. Add asafoetida and cumin seeds.
  • Once the cumin seeds start to crackle, add the white paste and saute it for 2 minutes or till the butter starts separating from the paste.
  • Now add the fenugreek leaves and green peas to the paste and mix it well.
  • Let it cook for 2-3 minutes. Now add the milk and mix well.
  • Let it simmer on medium heat for 4-5 minutes stirring occasionally.
  • Serve hot with Paratha or Naan or any bread of your choice.

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