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Methi Mutter Malai by Tarla Dalal
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Methi Mutter Malai, methi and mutter are a super-hit combination as their flavours complement each other well.
Methi Mutter Malai
Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.
Preparation Time: 20 minutes.
Cooking Time: 12 minutes.
Serves 4.
2 cups chopped fenugreek (methi) leaves
¾ cup boiled green peas
Salt to taste
3 tbsp oil
½ tsp cumin seeds (jeera)
½ cup finely chopped onions
½ cup fresh tomato pulp
1¼ cups milk
A pinch of sugar
2 tbsp fresh cream
To be ground into a smooth paste (using a little water)
¼ cup roughly chopped onions
4 green chillies , roughly chopped
2 tsp roughly chopped ginger (adrak)
3 garlic (lehsun) cloves
1 tbsp broken cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)
For the dry masala powder (to be lightly roasted and powdered)
25 mm (1") piece cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamom (elaichi)
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
2. Heat 2 tbsp of oil in a deep non-stick kadhai and add the cumin seeds.
3. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
4. Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.
Methi Mutter Malai
Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.
Preparation Time: 20 minutes.
Cooking Time: 12 minutes.
Serves 4.
2 cups chopped fenugreek (methi) leaves
¾ cup boiled green peas
Salt to taste
3 tbsp oil
½ tsp cumin seeds (jeera)
½ cup finely chopped onions
½ cup fresh tomato pulp
1¼ cups milk
A pinch of sugar
2 tbsp fresh cream
To be ground into a smooth paste (using a little water)
¼ cup roughly chopped onions
4 green chillies , roughly chopped
2 tsp roughly chopped ginger (adrak)
3 garlic (lehsun) cloves
1 tbsp broken cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)
For the dry masala powder (to be lightly roasted and powdered)
25 mm (1") piece cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamom (elaichi)
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
2. Heat 2 tbsp of oil in a deep non-stick kadhai and add the cumin seeds.
3. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
4. Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.
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