METHI MALAI MUTTER, SIDE DISH FOR ROTI

Methi malai mutter using kasoori methi, with step by step pictures

 A creamy gravy which i was hesitant to try for a long time (since i am very calorie conscious now a days), of course most of us are like that. When i was going through my friend’s cookbook, this  tempted me very much and finally i tried this for a weekday lunch.
I used kasoori methi since i don’t have fresh methi leaves with me.
Also check out

• Green peas kheer
• Green peas masala

INGREDIENTS:

GREEN PEAS	1 CUP
KASOORI METHI	4 TBLSP
CINNAMON	1/2 “
CARDAMON	2 NO
CLOVES	2 NO
CASHEWNUTS	1 TBLSP
WHITE PEPPER POWDER	1/4 TSP
ONION	1 NO.(GRATED)
REDCHILLI POWDER	1/2 TSP
SUGAR	A PINCH
MILK	1 CUP
CREAM/MALAI	1/2 CUP
OIL	2 TBLSP
SALT	AS NEEDED

METHOD:

• Boil/Microwave the peas for 2 minutes.( i used the frozen peas)

• Soak cashew nuts in warm water for 10 minutes.

• Grind the cashew nuts, cinnamon, clove and cardamon into a fine paste.

• In a kadai, add oil and saute the onions till they turn pink.
• Cook the onions on a low flame and don not let them turn brown.

• Add the cashew ,masala paste.
• Saute for a minute.

• Add the kasoori methi and mix well.

• Add the cream/malai and cook on low heat for 2 minutes.
• I used the Nestle Cream.

• Add the peas and pour the milk.
• Add salt , redchilli powder, pepper powder and sugar to this.

• Mix well and cook in a medium flame for 2 minutes.

• Serve garnished with a a ring of cashew nut bits.

Note:

1. If you are using Fresh peas, shell the peas and boil them in salt water till tender.
2. If using fresh methi leaves, blanch them in boiling water and refresh them in  cold water.
3. Methi malai mutter tastes well with plain kulcha.