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Methi Malai Mutter

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Ingredients

Adjust Servings:
For Curry
½ lt Water
3 nos Onion large
2 nos Green chillies
2 nos Black cardamom
1 tbsp Ginger chopped
1 tbsp Garlic chopped
12 nos Cashewnuts
100 ml Water
3/4 cups Curd
1 tbsp Oil
2 tbsp Butter
1tsp Shahi jeera
3 nos Cardamom
5-6nos Peppercorn
½ tsp Turmeric
1tsp Chilli powder
1 tsp Coriander powder
1 tsp Cumin
½lt Water
to taste Salt
For Peas
1 tbsp Butter
3tbsp Dried Methi leaves
(blanched) – 1cup Green Peas
to taste Salt
½ cup Cream

Methi Malai Mutter

Methi Malai Matar Recipe | रेस्टौरंट वाली टेस्टी मेथी मलाई मटर | Kunal Kapur North Indian Recipes

Features:
  • Suitable for vegetarian
Cuisine:
  • 45 mins
  • Serves 4
  • Medium

Ingredients

  • For Curry

  • For Peas

Directions

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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

For Curry

In 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

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

For peas

In 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

Finishing

Now pour over the curry on to the peas and cook for another 5mins. Check for seasoning. Adjust with little water if the curry if too thick. Pour cream, stir and remove from heat and serve hot with parantha.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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