I cannot but thank god that nothing untoward happened that day, otherwise.......
I could not have had the wonderful Methi Mutter Malai ever in my life. Lol
She is a awesome cook and this dish is probably her master piece. I tried to extract the recipe from her but I suspect there is at least one key ingredient that she is hiding from me for, however much I try, it simply is not like what she makes. Never mind, this version too is really good. I had a lot of guests the other day and everyone liked it. Very easy recipe to scale up as well...
You will need,
Peas 2 cups
Methi leaves frozen 3 cubes
Onion 1 medium
Garlic 3 cloves
Heavy Cream 1/2 cup
Turmeric a pinch
Chilly powder 2 tsp (Adjust according to taste)
Dhania powder 2 tbsp
Garam Masala 1/2 tsp
Salt to taste
Oil 3 tbsp
Jeera 1 tsp
- Wash the peas, thaw the Methi cubes and wring out excess moisture out of the Methi.
- Grind onions, garlic and ginger into a smooth paste.
- Heat oil in a thick bottomed pan. Drop Jeera into the hot oil. Once it stops spluttering, add the onion paste. Stir well to combine and cook the mixture till it is golden in color and oil starts to ooze out.
- Mix in the Chilly powder, Dhania powder, Turmeric. Stir well to combine, gently toss everything a couple of times making sure it does not stick to the bottom.
- Stir in the peas and methi. Add about 1/4 cup of water. Bring the mixture to a boil.
- Reduce heat, gently mix in the cream and garam masala. Adjust salt.
- Simmer for a few more minutes till the flavors are all combined.
- Remove from heat and serve hot with Roti/Poori or any other breads.We had it with pooris and it was delicious.
Indeed I do not need to emphasize my love for legumes!Do I?