In Gujarati
Methi Malai Mutter
 Ingredients:
  • 1 cup Boiled Green Peas.
  • ½ cup Cream or Malai.
  • 1 bunch Methi (fenugreek) leaves.
  • 3 tbsp. ghee or butter.
  • Salt to taste.
  • ½ tsp. Cumin seeds.
  • 1 pinch asafoetida.
Powder together:
  • 1 cardamom.
  • 2 to 3 cloves.
  • 1/2" stick cinnamon.

Grind to a paste:
  • 1 onion.
  • 1 tbsp. khaskhas (poppy seeds)
  • 11/2 tbsp. Cashew nuts.
  • 1 tbsp. Curd.
  • 1 tsp. Sugar.
  • 2 to 3 green chilies.
  • 1/2" ginger.
 
Method:
  • Finely chop methi leaves & immerse them in salted hot water for 5 minutes.
  • Drain and wash well in a strainer under running water.
  • Press out well to remove as much water as possible.
  • Keep aside.
  • Beat malai till smooth.
  • Keep aside.
  • Heat ghee in a pan & add cumin seeds and asafoetida.
  • Add grinded paste and stir-fry for 2-3 minutes.
  • Add powdered spices. Stir, and add peas, methi leaves and malai.
  • Add all other ingredients.
  • Boil till gravy thickens.
  • If gravy feels too watery sprinkle a dash of flour and stir.
  • If too thick, add a few tbsp. of milk.
  • Serve piping hot with parathas, rotis, etc.
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