Methi Mutter Milk (low fat)

Bored of making methi the same two ways I always do, I decided to try something new. After googling for a while, I decided to make methi mutter malai. Although, I must say my dish does not live up to its name. I have used no malai. The thought of malai makes me squirm. So it has been replaced by milk in my recipe. Extremely easy to make, this simple change in menu got me out of my boredom. Pleased to add a third way to cook methi in my recipe book.


Fresh green peas - 3/4 cup
Fresh methi leaves - 2.5 cups
Onion - 1 large
Cashew nuts - 5-6
Garlic - 2 cloves
Ginger - 1 inch piece
Green chillies - 2-3
Milk - 1/2-1 cup
Amchur (dry mango powder) - 1 tsp
Garam masala - 1 tsp
Oil - 3 tsp


1) Heat 2 tsp oil in a pan and fry onion, cashew, ginger, garlic and green chillies until the onions are translucent
2) Blanch the methi leaves in hot water for 5 mins and shock them by adding them to cold water immediately
3) Boil or sauté the peas until done
4) Make a paste of the onion mixture along with a tbsp of methi leaves
5) Heat the remaining oil in a pan and add the ground paste
6) Add the peas and methi leaves to the pan. Add 1/2 cup water and all the dry spices
7) Cook for around 5-8 minutes
8) Add 1/2 cup milk and cook on sim for another 8-10 mins or until the methi is completely cooked. Add more/less milk depending on the desired consistency.
Do not cover and cook once the milk is added. Also, do not cook on high once the milk is added.
Serve hot with rotis or rice

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