Methi Mutter Malai is a part of every north Indian menu. The combination of fenugreek leaves and green peas with flavorful masala paste and milk is simply mouth-watering. Check out Ruchi Bharani's take on this popular recipe.
Ingredients: (COMING SOON)
Method:
To make masala paste: - Add the boiled onion, ginger, chillies and cashew nuts along with grated mawa (khoya) in a mixer bowl and grind them into a smooth paste.
To make the gravy: - Heat the ghee in a pan. - Once the ghee is hot, add the masala paste and saute it for about 2-3 minutes. - Add the grated mawa and saute well. - Add milk to the gravy and mix well. Let it cook for about 2-3 minutes. - Add the homemade / readymade cream to the gravy. - Boil the fenugreek leaves in hot water for about 5 minutes with a pinch of soda. Squeeze out all the water from the fenugreek leaves and add the lump to the gravy. - Hold the lump with the spatula and keep stirring continuously for the leaves to separate. - Once all the leaves are separated out, add the sugar, salt to taste and dried fenugreek leaves (crushed between your palm) and mix well. - Add little water to the gravy. - Lastly, add the green peas (mutter) to the gravy and mix well. - The delicious methi mutter malai is ready to be served.
