This is a Dhaba version of the popular dish - Methi Malai Mutter. In contrary to the traditional dish, this dish is spicy and red in colour. The traditional dish is sweet and white in colour.
Servings: Approx. 2-3 people
Pre-Preparation:
Roasting of Tomatoes
Ingredients:
To fry Methi:
2 tbspns Oil
1/2 tspn Asafoetida
l Bowl chopped Fenugreek leaves
Salt to taste
For Methi Malai Mutter:
3 tbspns Oil
1 tspn Cumin Seeds
2 Nos. Chopped Onions
1 tspn Ginger Paste
1 tspn Garlic Paste
1 tspn Green Chilly paste
4 Nos. Roasted Tomatoes (Chopped)
1/2 cup Fresh Cream
1/2 tspn Turmeric Powder
1 tspn Red Chilly powder
2 tbspns Coriander-cumin powder
1 cup boiled Green Peas
Fried Fenugreek leaves
1 cup water
Salt to taste
For Garnishing:
Fresh Cream
Method:
To Fry Methi:
Notes:
You may also roast onions to give it a burnt flavor.
Stepwise Pictures:
Servings: Approx. 2-3 people
Pre-Preparation:
Roasting of Tomatoes
Take 4 medium sized tomatoes. With the help of a fork or Skewer, roast the tomatoes on direct flame, till the skin peels away easily. Allow it to cool and peel it. Chop it into pieces.
Ingredients:
To fry Methi:
2 tbspns Oil
1/2 tspn Asafoetida
l Bowl chopped Fenugreek leaves
Salt to taste
For Methi Malai Mutter:
3 tbspns Oil
1 tspn Cumin Seeds
2 Nos. Chopped Onions
1 tspn Ginger Paste
1 tspn Garlic Paste
1 tspn Green Chilly paste
4 Nos. Roasted Tomatoes (Chopped)
1/2 cup Fresh Cream
1/2 tspn Turmeric Powder
1 tspn Red Chilly powder
2 tbspns Coriander-cumin powder
1 cup boiled Green Peas
Fried Fenugreek leaves
1 cup water
Salt to taste
For Garnishing:
Fresh Cream
Method:
To Fry Methi:
Heat oil in a Pan. Add asafoetida and the chopped Fenugreek leaves. Saute it for 3-4 minutes on high flame. Add salt and further fry it for two minutes so that the water (if any) evaporates. Set it aside.
To make Dhabewali Methi Malai Mutter Sabzi :
Heat Oil in a pan. Add the Cumin seeds and saute. Then add the chopped Onion and saute. Simultaneously add Ginger paste, Garlic paste and Green chilly paste and saute. Once it starts releasing oil, add the chopped roasted tomatoes. Cook it further for five minutes. Then add the fresh cream and mix it.
Add turmeric powder, red chilly powder, Coriander-cumin powder and mix. Mash the tomatoes to some extent. Then add salt to taste and mix. Then add the boiled Green peas, fried fenugreek leaves and mix it. Add some water and simmer it for five minutes.
Turn off the flame. Transfer it into a serving bowl. Garnish it with fresh cream and serve hot with Roti or Paratha.
You may also roast onions to give it a burnt flavor.
Stepwise Pictures:
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