Methi Mutter Malai is a part of every north Indian menu. The combination of fenugreek leaves and green peas with flavorful masala paste and milk is simply mouth-watering. Check out Ruchi Bharani's take on this popular recipe. <br /> <br />Ingredients: (COMING SOON) <br /> <br />Method: <br /> <br />To make masala paste: <br />- Add the boiled onion, ginger, chillies and cashew nuts along with grated mawa (khoya) in a mixer bowl and grind them into a smooth paste. <br /> <br />To make the gravy: <br />- Heat the ghee in a pan. <br />- Once the ghee is hot, add the masala paste and saute it for about 2-3 minutes. <br />- Add the grated mawa and saute well. <br />- Add milk to the gravy and mix well. Let it cook for about 2-3 minutes. <br />- Add the homemade / readymade cream to the gravy. <br />- Boil the fenugreek leaves in hot water for about 5 minutes with a pinch of soda. Squeeze out all the water from the fenugreek leaves and add the lump to the gravy. <br />- Hold the lump with the spatula and keep stirring continuously for the leaves to separate. <br />- Once all the leaves are separated out, add the sugar, salt to taste and dried fenugreek leaves (crushed between your palm) and mix well. <br />- Add little water to the gravy. <br />- Lastly, add the green peas (mutter) to the gravy and mix well. <br />- The delicious methi mutter malai is ready to be served. <br /> <br />Director: Suchandra Basu <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya <br />Editing: Sagar Bamnolikar <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
