I have been cooking up this creamy , mildly spiced subji for a long time now! Little did it strike me to share this amazing recipe with everyone! It was our usual friday dinner ( I have a special meal for friday and saturday evenings as compared a lighter phulka subji meals on weekdays...its time to indulge,considering the upcoming weekend ...a heavy meal and the laziness is affordable with the relaxed weekend off days!)...So back to our dinner, it was methi mutter malai made with whole wheat parathas...and my husband was like..."I didnt see this recipe on your blog so far"...(he s the one following each of my blog recipes..and it so happened one day ,that I posted a fried chicken recipe made the same afternoon,and he asked me, when I made it ,since he didnt get to enjoy some of the fried chicken..)
So, despite this being a quiet an easy recipe , I decided to post my version of it....Any recipe easy or complicated is worth sharing,if its indeed delicious!
So my version of this creamy punjabi recipe, best enjoyed with crisp hot parathas.
Ingredients:
1 Medium Onion sliced
1/2 cup Cashewnuts
2 cloved Garlic
1/2 inch Ginger peeled and chopped
1 small Green chilly
1 Cup boiled Green Peas
1/2 Cup chopped Methi or fenugreek leaves
1 tsp salt
1 tsp Sugar
1/2 tsp Cumin or jeera
1 tbsp ghee or oil
+1 tsp oil for frying onions
1 tbsp cream
1/2 Cup Milk
Chopped coriander for garnish
In a microwave safe bowl,mix sliced onions,ginger,garlic,green chillies and cashewnuts and 1 tsp oil and microwave on high for 1-2 mins,till onions turn translucent but do not brown.
Cool and grind to a fine paste,using little water or milk if needed.
Heat ghee or oil in a non stick kadhai and add jeera or cumin seeds. Once they crackle,add the ground paste and saute on low heat till oil seperates.
In another pan,drizzle little oil and saute the chopped methi leaves for 1-2 mins.This step ensures that the slight bitterness of methi does not overpower the gravy.
Add this to the sauted paste and mix.
Add boiled peas,salt and sugar and mix. Add milk and lower the flame and stir gently.
Let the gravy simmer. Finally add cream and stir.
Transfer in serving bowl and garnish with chopped coriander.
Serve with hot parathas or naans.
So, despite this being a quiet an easy recipe , I decided to post my version of it....Any recipe easy or complicated is worth sharing,if its indeed delicious!
So my version of this creamy punjabi recipe, best enjoyed with crisp hot parathas.
Ingredients:
1 Medium Onion sliced
1/2 cup Cashewnuts
2 cloved Garlic
1/2 inch Ginger peeled and chopped
1 small Green chilly
1 Cup boiled Green Peas
1/2 Cup chopped Methi or fenugreek leaves
1 tsp salt
1 tsp Sugar
1/2 tsp Cumin or jeera
1 tbsp ghee or oil
+1 tsp oil for frying onions
1 tbsp cream
1/2 Cup Milk
Chopped coriander for garnish
In a microwave safe bowl,mix sliced onions,ginger,garlic,green chillies and cashewnuts and 1 tsp oil and microwave on high for 1-2 mins,till onions turn translucent but do not brown.
Cool and grind to a fine paste,using little water or milk if needed.
Heat ghee or oil in a non stick kadhai and add jeera or cumin seeds. Once they crackle,add the ground paste and saute on low heat till oil seperates.
In another pan,drizzle little oil and saute the chopped methi leaves for 1-2 mins.This step ensures that the slight bitterness of methi does not overpower the gravy.
Add this to the sauted paste and mix.
Add boiled peas,salt and sugar and mix. Add milk and lower the flame and stir gently.
Let the gravy simmer. Finally add cream and stir.
Transfer in serving bowl and garnish with chopped coriander.
Serve with hot parathas or naans.
A new recipe for me,looks delicious!!
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Thanks Amy, its a very popular indian gravy...! Hope you try it and love it!
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