Saturday, October 2, 2010

Methi Mutter Malai

I was never a big fan of this dish, mainly due to the 'malai' part. But a few months back, we had one of those ready-made frozen versions and my daughter loved it. So started my quest to make it at home. I have finally settled on this version that we all love. I keep the fat content kinda lower by using low-fat cottage cheese (not paneer, but the regular cottage cheese from the grocery store) and have adjusted the quantities of the ingredients such that the methi taste of the methi (which I actually love) does not over-power, making it suitable for kids.

Here's how I make it now:

1 cup fresh methi leaves - washed and chopped fine
1 1/2 cup frozen peas
1/4 low fat cottage cheese
1 tsp oil
1/2 tsp cumin seeds
pinch of turmeric pwd
1/2 cup chopped onion
1 green chilli (deseed & derib for lower heat)
1 large clove garlic
1 1/2 inch ginger - peeled
1/4 cup cashewnuts
1/4 tsp cardamon pwd
1 inch stick of cinnamon
4 cloves
4-5 sprigs of cilantro
1 tsp salt or to taste
1 tsp sugar
1/8 to 1/4 tsp garam masala pwd

Heat oil and add the cumin seeds and turmeric pwd. Toast on low heat for 2-3 mins. Make a paste of all the ingredients listed above from onion to cilantro as well as the cottage cheese. Add this paste to the oil and fry on medium low heat for 15 mins., stirring occasionally to prevent burning. Then add the chopped methi and about 1/4 cup water. Cover and cook 5 - 7 mins. The methi gets cooked pretty fast. Add more water to get desired consistency (not too runny). Add the frozen peas, salt and sugar. Give it one boil. Add the garam masala and mix well.

Methi Mutter Malai goes well with any kind of Indian bread.

1 comment:

Priya said...

Rich looking methi mutter malai, fingerlicking dish for the sure..

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