This delicious recipe of methi and mutter combined with a fragrant masala paste and tangy tomato pulp is simply irresistible. Relish it with hot chapatis or parathas to enjoy a wholesome meal of rich curry infused with green peas and flavourful spices. Make this dish for dinner and serve hot to enjoy. Here’s the recipe.
Ingredients:
2 cups chopped fenugreek leaves (methi)
3/4 cup boiled green peas
salt to taste
3 tbsp oil
1/2 tsp cumin seeds
1/2 cup finely chopped onions
1/2 cup fresh tomato pulp
1 1/4 cups milk
a pinch of sugar
2 tbsp fresh cream
To be ground into a smooth paste (Using little water)
1/4 cup roughly chopped onions
4 green chillies , roughly chopped
25 mm (1″) piece ginger (adrak)
3 garlic (lehsun) cloves
1 tbsp broken cashewnuts (kaju)
2 tsp poppy seeds (khus-khus)
For the dry masala powder (To be lightly roasted and powdered)
25 mm (1″) piece cinnamon (dalchini)
4 cloves (laung / lavang)
2 cardamoms
4 black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
Method:
1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.
2. Heat 2 tbsp of oil in a kadhai and add the cumin seeds.
3. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
4. Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
7. Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.
Here’s the video:
Image couresy: Shutterstock
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