Sunday, January 03, 2010

methi mutter malai

Methi mutter malai recipe is the combination of fenugreek leaves and green peas with loads of creamy taste,it surely does satisfy our taste buds,though i somehow never liked hotel/restaurant 's methi matar as it is usually too sweet or sometimes bitter also ,but when you try the same at home according to your taste buds one can make the variations and is always better.One of my cousin gifted me Shobha Indani's cookery book ,when i was getting married ,and i still remember her everytime i go through that book,it really helped me a lot and methi matar malai is one of her recipe's with my own variation though.When i first made this recipe at my inlaws place ,everyone liked it very much specially my mother in law who loves fenugreek leaves became fan of this recipe and since then this is the dish i make for her everytime she visits me or i am at her place ,and soon she just took a glance of it when i was making once and now she is just perfect in it and many a times she makes it by herself for other family members when i am not around.
ingredients :
1 cup green peas
1 cup methi leaves
1tbsp curd
1 small pc ginger
2 garlic cloves
2-3 green chillies
8-10 cahsew nuts
2 onions
1 cup milk
salt to taste
1tsp black pepper pwd
1tsp red chilli pwd
1tsp garam masala
1tsp sugar
1cup fresh thick cream
2-3 tbsp ghee
1 bay leaf
1-2 cardomon pods
raisins and cashew nuts for garnishing

method :
Boil water,add peas,after peas are done switch off the flame,add methi leaves and keep for 2 mins.Strain the water .Grind onions,cashew nuts,ginger,garlic,green chillies,curd together to a paste.Heat ghee in kadhai,add bay leaves & cardomon,then ground paste  and keep stirring continuosly on medium flame till the oil leaves the kadhai.Add all the dry masalas,fry for few minutes.add milk and fresh cream.then lastly add boiled peas and methi.Mix well.Serve hot with garnished raisins and cashew nuts.

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