Methi Mutter Malai by Tarla Dalal скачать в хорошем качестве

Methi Mutter Malai by Tarla Dalal

Methi Mutter Malai, methi and mutter are a super-hit combination as their flavours complement each other well. Recipe Link : http://www.tarladalal.com/Methi-Mutte... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Methi Mutter Malai Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. Preparation Time: 20 minutes. Cooking Time: 12 minutes. Serves 4. 2 cups chopped fenugreek (methi) leaves ¾ cup boiled green peas Salt to taste 3 tbsp oil ½ tsp cumin seeds (jeera) ½ cup finely chopped onions ½ cup fresh tomato pulp 1¼ cups milk A pinch of sugar 2 tbsp fresh cream To be ground into a smooth paste (using a little water) ¼ cup roughly chopped onions 4 green chillies , roughly chopped 2 tsp roughly chopped ginger (adrak) 3 garlic (lehsun) cloves 1 tbsp broken cashewnuts (kaju) 2 tsp poppy seeds (khus-khus) For the dry masala powder (to be lightly roasted and powdered) 25 mm (1") piece cinnamon (dalchini) 4 cloves (laung / lavang) 2 cardamom (elaichi) 4 black peppercorns (kalimirch) 1 tsp cumin seeds (jeera) 1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it. 2. Heat 2 tbsp of oil in a deep non-stick kadhai and add the cumin seeds. 3. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside. 4. Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. 5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes. 6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 7. Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.