Methi Malai Muttar is a simple, quick and tasty side dish which tastes great with roti, chapathi or rice. This is one of the side dishes I make when pressed for time as it does not need much preparation.. I always have a pack of dried fenugreek leaves on hand and also frozen peas ready, so it is a very quick one… I have used dried methi leaves, but if you can lay your hands on the fresh ones, please use it…
Ingredients
Dried Fenugreek Leaves / Kasoori Methi – 3 table spoons
Milk – 1 cup
Cinnamon Stick – 1 inch piece
Cloves – 4
Cashew – 6 – 8
Onion (diced) – ½ cup
Bay Leaves – 1
Peas – 1 cup
Salt – 1 tea spoon
Ginger (shredded) – 1 tea spoon
Garlic – 4 cloves
Fennel Seeds – 1 tea spoon
Poppy Seeds (kasa kasa) – ½ tea spoon
Turmeric Powder – ¼ tea spoon (optional)
Coriander Leaves – 1 table spoon
Butter – 1 table spoon
All-Purpose Flour – 1 table spoon
Cream – 2 table spoons
Green Chili – 2
Method
Soak cashew, poppy seeds, green chili, fennel seeds in ¼ cup milk in a small grinder for 10 minutes and grind it and set aside.
Heat butter in a pan and add cloves, bay leaves and cinnamon stick. Add ginger, garlic and after 10 seconds, add onion, salt and cook until the onions are clear. Add the flour and cook for 30 more seconds to cook the flour. Add turmeric (optional).
Add the cashew paste and cook for a minute. Add ¾ cup milk, peas and boil for 5 minutes, stirring occasionally to avoid burning.
Now add the kasoori methi (by powdering them between your palms) and cook for 3 more minutes
Add cream and coriander leaves and cook for 30 seconds. Remove from heat and serve hot!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.
Ingredients
Dried Fenugreek Leaves / Kasoori Methi – 3 table spoons
Milk – 1 cup
Cinnamon Stick – 1 inch piece
Cloves – 4
Cashew – 6 – 8
Onion (diced) – ½ cup
Bay Leaves – 1
Peas – 1 cup
Salt – 1 tea spoon
Ginger (shredded) – 1 tea spoon
Garlic – 4 cloves
Fennel Seeds – 1 tea spoon
Poppy Seeds (kasa kasa) – ½ tea spoon
Turmeric Powder – ¼ tea spoon (optional)
Coriander Leaves – 1 table spoon
Butter – 1 table spoon
All-Purpose Flour – 1 table spoon
Cream – 2 table spoons
Green Chili – 2
Method
Soak cashew, poppy seeds, green chili, fennel seeds in ¼ cup milk in a small grinder for 10 minutes and grind it and set aside.
Heat butter in a pan and add cloves, bay leaves and cinnamon stick. Add ginger, garlic and after 10 seconds, add onion, salt and cook until the onions are clear. Add the flour and cook for 30 more seconds to cook the flour. Add turmeric (optional).
Add the cashew paste and cook for a minute. Add ¾ cup milk, peas and boil for 5 minutes, stirring occasionally to avoid burning.
Now add the kasoori methi (by powdering them between your palms) and cook for 3 more minutes
Add cream and coriander leaves and cook for 30 seconds. Remove from heat and serve hot!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.
Highly irresistible, creamy and rich looking methi malai muttar, just need some rotis to clean the bowl.
ReplyDeleteI enjoyed this so much when I had made it long back..good side dish..
ReplyDeleteMethi malai mattar looks creamy and rich. Nice side dish to serve the roti with.
ReplyDeleteMethi malai matar is our fav in season looks so yummy.
ReplyDeleteWhat an inviting curry Sowmya -- so delicious.
ReplyDeleteLooks so creamy and delicious! Love the light green color of the gravy. I have a batch of methi to harvest next week. This is on my to do list now :)
ReplyDelete