• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Methi Mutter Malai

  • 6servings

Add to MenuAdd to Calendar

Source: www.tarladalal.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups chopped fenugreek (methi) leaves

  2. 1/2 tsp cumin seeds (jeera)

  3. 1 onion, chopped

  4. 2 large tomatoes

  5. 3/4 cup boiled green peas

  6. 3/4 cup milk

  7. a pinch of sugar

  8. 3 tbsp oil

  9. salt to taste

  10. To be ground into a paste

  11. 1 onion

  12. 4 green chillies

  13. 25 mm. (1") piece of ginger (adrak)

  14. 3 cloves of garlic (lehsun)

  15. 2 tbsp cashewnuts (kaju)

  16. 2 tsp poppy seeds (khus-khus)

  17. For the dry masala

  18. (to be roasted lightly and powdered)

  19. 2 small sticks cinnamon (dalchini)

  20. 4 cloves (laung / lavang)

  21. 2 cardamoms (elaichi)

  22. 4 black peppercorns (kalimirch)

  23. 1 tsp cumin seeds (jeera)

Instructions Jump to Ingredients ↑

  1. Wash the fenugreek leaves. Add 1/2 teaspoon of salt. Wait for 15 minutes and then squeeze out the water.

  2. Put the tomato in hot water for 10 minutes. Remove and blend into a puree.

  3. Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek.

  4. Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden.

  5. Add the paste and fry for 1 minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.

  6. Serve hot.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback