Friday, April 27, 2012

Methi Malai Mutter

Methi Malai Mutter is my all time favourite. I wanted to try it at home and it came out great. No one could believe it was without Onion and Garlic. The taste was just awesome and from now on I wouldn't order this from a restaurant again! Methi Malai Mutter goes very well as side dish to Roti/ Naan/ Parata/ Pulav. This recipe serves 2-3.

  • 1 cup Green peas
  • 1 tbsp Kasoori methi
  • 1/2 cup Whole Milk / Half&Half
  • 1 Tomato finely chopped
  • 1/2 tsp Cumin seeds 
  • A pinch of Sugar
  • 2 tbsp Butter
  • 1/2 tsp Salt (Adjust to taste)
To Grind
  • 1 tsp Poppy seeds (Khus khus)
  • 15 Cashews
  • 1" piece Ginger
  • 2 Green chillies
  • 2 Cardamom
  • 2 Cloves
  • 2" Cinnamon stick
  • 2 tsp Coriander powder
  • 1/2 tsp Garam masala powder
  • 1/4 cup Whole milk
  1. Soak the poppy seeds and cashews in 1/4 cup warm milk for 10 min.
  2. Grind it with the other ingredients to grind and keep aside. Add more milk for grinding if required.
  3. Heat oil in a big saucepan and add the butter to it. When the butter sizzles, add the cumin seeds. When the cumin seeds turn a little brown add the ground masala and fry it for a few minutes.
  4. Then add the green peas and whole milk/Half&Half and simmer till it becomes thick or reaches your desired consistency. (Mine took almost 30 min)
  5. Add the sugar, salt, tomatoes and kasuri methi and mix well. Simmer for a few more minutes and garnish with coriander leaves and serve hot!
Suggestions/ Notes
  1. If you use Half&Half instead of Whole Milk, it takes relatively lesser time for the gravy to become thick and creamy.

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