Sheetal Kamat

I really love methi malai muttor. Since long time I was trying to get the exact taste which i like of this vegetable.. Then I talked to Shrinkhla and she gave her authentic punjabi recipe of methi malai muttor. And it worked out amazing for me. So here is the recipe :)

Methi Malai Muttor
2 Bunches Methi leaves
1 Cup Fresh Cream
2 Cup Muttor
1/4 spoon Jeera
A pinch of Asafoetida
A pinch of Cardamom Powder
A pinch of Cinnamon Powder
A pinch of Cloves Powder
1 Onion
1/2 spoon Khus Khus (poppy seeds)
1.5 spoon Sugar
5-6 spoon Curd
15-20 Cashews
1 Green Chilli
1/4 spoon Ginger paste
Salt to taste

  • Boil 4-5 cups of water with salt
  • Add the finely chopped methi leaves in this hot water and keep for 5 minutes
  • Remove the Methi from water and also remove the excess water and keep aside the methi.
  • Boil the muttor and keep aside
  • Grind the onion, khus khus, sugar, curd, cashews, green chillie and ginger paste together
  • In a bowl beat the cream to smooth consistency
  • Heat ghee in a pan, add jeera and let it sputter. Add asafoetida
  • Add the grinded paste in this ghee and cook on low flame till the ghee separates out
  • Add the beaten cream, methi, muttor and salt to taste
  • Cook till gravy takes desired consistency

Squiz out the water from methi as much as possible, otherwise the gravy becomes little greenish(thats what happened to the one I cooked)
I think soaking cashes and khus khus for some time before grinding it would help in making fine paste. (thats how i do it for other recipies) I am going to try this one.
If the gravy is too thin, then mix 1/4 spoon of corn flour with water and add it to gravy to get the desired thickness. If the gravy is too thick you can add little milk to make it thinner.

  1. Ajoy Nandi said...

    aha ha ha haaaa kya thaa yeh :) i never imagined MMM could taste so nice :) .. superb it was .. even in the hotels have never got something close to this :) .. i think u can post this recipy to the Taj guys ;-)

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