Ingredients
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For Curry
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½ lt Water
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3 nos Onion large
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2 nos Green chillies
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2 nos Black cardamom
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1 tbsp Ginger chopped
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1 tbsp Garlic chopped
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12 nos Cashewnuts
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100 ml Water
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3/4 cups Curd
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1 tbsp Oil
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2 tbsp Butter
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1tsp Shahi jeera
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3 nos Cardamom
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5-6nos Peppercorn
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½ tsp Turmeric
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1tsp Chilli powder
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1 tsp Coriander powder
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1 tsp Cumin
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½lt Water
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to taste Salt
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For Peas
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1 tbsp Butter
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3tbsp Dried Methi leaves
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(blanched) – 1cup Green Peas
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to taste Salt
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½ cup Cream
Directions
Smooth creamy Methi Malai Mutter best eaten with laccha parantha. The flavour of methi blends with mutter napped in a silken curry. You can substitute dried methi with fresh methi leaves as well. #MethiMalaiMutter #KKitchen #KunalKapurRecipes #northIndian #Shahi
Steps
1
Done
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For CurryIn a pan add a litre of water and add onions, green chilli, 2no black cardamom, ginger, garlic and cashewnuts. Bring it to a boil, lower the heat and cook for 25 min or till onions and cashewnut soften. |
2
Done
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Separately soak the dried methi leaves in 100ml of water and keep aside. |
3
Done
|
Remove the pan from heat and strain the onions. Remove the green chilli & black cardamom. Add the onions to a blender along with curd and blend into a puree. Do not use the strained water from onions, discard it. |
4
Done
|
Heat a fresh pan and add oil and butter. Add shahi jeera, 1no black cardamom, cinnamon, cardamom and peppercorn. Stir a bit and now add turmeric, chilli powder, coriander powder and cumin powder. Give a quick stir and then add the onion paste. Add ½ lt of water and cook on high heat. Keep stirring till oil surfaces on top. This will take approx 15min. |
5
Done
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For peasIn a fresh pan melt 2tbsp of butter and add the dried methi leaves. Make sure to squeeze out excess water from the soaked methi. Stir the methi for a minute and then add blanched green peas. Sprinkle salt and let it cook for another 3 mins. |
6
Done
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Finishing |