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
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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. |
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4
Done
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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. |
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5
Done
|
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. |
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6
Done
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FinishingNow 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. |
