Methi Malai Mutter

Time 30 min

Ingredients

Chopped fenugreek leaves / methi 2 cups

Green peas 1/2 cup

Tomato 1 big size

Milk 3/4 cup

Sugar 1/4 tsp

Cumin seeds 1/2 tsp

Oil 2-3 tbsp

Salt to taste

For the paste

Chopped onion 1 big size

Green chilies 3-4

Garlic cloves 3-4

Ginger 1 inch

Cashewnuts 2 tbsp

Poppy seeds / Khus Khus 2 tbsp

Cumin seeds 1/2 tsp

Method

Wash the methi, add 1/2 teaspoon of salt. keep for 10 minutes and then squeeze out the water.

Make 3-4 light cuts on tomato and boil for 6-7 min in water, allow it to cool, remove skin and seeds of tomato, blend into a puree.

Boil green peas for 7-8 min. Keep it aside.

Soak cashewnuts in water. Keep it aside.

Heat 1/2 tsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek leaves and 1 tbsp water and cook for 3 to 4 minutes. Switch off the flame and allow it to cool.

Heat  1 tsp oil in pan, heat then add chopped onion, fry for 4-5 min till it turn golden brown. Allow it to cool. Take fried onion in blender, to this add green chilies, ginger, garlic, soaked cashewnuts, roasted poppy seeds, cumin seeds, blend in the blender and make a smooth paste.

Heat oil in pan, add tomato puree, paste, fry for about 5-6 min. Then add cooked methi leaves, boiled green peas, milk, salt, sugar and cook for 6-7 min. Serve hot.