Full recipe for Methi malai mutter

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

For sautéed methi
Ingredients:
• Ghee 1 tbsp
• Methi 3 cups (washed & chopped)
• Salt to taste
Methods:
• Set a pan on medium heat, add ghee, methi leaves and salt to taste, mix well and sauté for 8-10 minutes. Keep aside for later use.

For onion tomato puree
Ingredients:
• Ghee 1 tbsp
• Onions 3-4 medium size (chopped)
• Garlic cloves 8-10 nos.
• Ginger 1 inch
• Green chillies 1-2 nos.
• Tomatoes 2 medium size (roughly chopped)
• Cashew nuts 8-10 nos.
• Water 200 ml
Methods:
• Set another pan on medium heat, ghee and onions, cook until the onions turn golden brown.
• Add garlic, ginger and green chillies, mix well, add tomatoes and cashew nuts and cook for 2 minutes.
• Add water, cover and cook for 4-5 minutes, cool down to room temperature and transfer to the grinding jar. Grind to form a fine puree. Keep aside for later use.

For methi malai mutter
Ingredients:
• Ghee 1 tbsp
• Whole spices:
1. Jeera 1 tsp
2. Cinnamon 1 inch
3. Green cardamom 1-2 nos.
4. Bay leaves 1-2 nos.
• Freshly made tomato onion puree
• Coriander powdered 1 tbsp
• Green peas 1 cup (boiled)
• Freshly Sautéed methi
• Water 100 ml
• Salt to taste
• Fresh cream ½ cup
• Garam masala 1 tsp
Methods:
• Heat the same pan used for tomato onion puree on medium heat, add ghee and whole spices, sauté them for a minute, add the tomato onion puree, coriander powder and cook for 1-2 minutes.
• Add green peas, sautéed methi and mix well, adjust the consistency of the gravy by adding water, add salt and mix well, cover and cook for 4-5 minutes while string in intervals.
• Add fresh cream and garam masala, mix well and further cook for 2-3 minutes.
• Your methi malai mutter is ready to be served, serve hot with paratha, roti or any Indian bread of your choice.



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