METHI MUTTER MALAI

Methi mutter malai subzi is a mild subzi that goes along with chapati, roti, naan etc.  I love this subzi because it is not punchant.    My children too like this because it is a non spicy dish.  Methi, Green Peas  blended with the cashew,  onion  paste with  mild spices,  milk and fresh cream, - this  is really a mouth watering dish

Let us look at the recipe now:

Preparation time : 10 minutes

cooking time:  20 minutes

serves: 2  - 3

Ingredients:

1 Cup  Chopped methi leaves

1/2  Cup mutter boiled

3-4 tbs fresh cream

1 Cup milk

1/2 Tsp cumin seeds

1/4 Tsp sugar

Salt

For the paste

2 Onions

10 Cashews or 4 Tbsp Charmagaz

1 Green chilli

1 Small stick cinnamon

1 Clove

1 Tsp oil

1 Cardamom

a small piece ginger

2 Garlic Cloves

1 tsp Cumin seeds

Method:

Step 1

Wash and chop the methi leaves and keep aside.  Soak the cashews in water for 30 minutes.

Boil the peas with little salt and keep aside.  Peel the onion and boil it for 5 minutes it should be soft or you can grind the raw onion with other ingredients for grinding.

Step 2

In a kadai dry roast the cinamon stick and clove for 4 seconds, keep aside.  Now put cashews, onion, cinamon stick, green chilli, clove, cumin seeds, cardamom, ginger, garlic etc. in mixer and grind to a fine paste and keep aside.

Step 3

Heat oil in kadai, add the ground paste in it and cook till it stars leaving the sides of the kadai.  Now add the  methi leaves and  saute for few minutes.  Add the boiled peas and saute for 3-4 minutes.   Add water and cook till the methi leaves are cooked properly. 

Step 4

Now it is time to add the  milk, salt, sugar and mix well.  Switch off gas.  Add the cream.  The methi mutter malai is ready to serve.  Adjust the milk according to the consistency of the dish you require.

How to serve:

 serve hot with chapati, roti. naan.

Note:  You can avoid garlic if you do not wish.

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