METHI MUTTER PASANDA

METHI MUTTER PASANDA


I am fond of recipes made with methi leaves (fenugreek leaves) as they give a good flavour to the dish besides being  rich in iron, Vitamin A and fibre. In this blog, for example, you will find recipes for Methi Mutter Pulao and Methi Theplas.

While looking for healthy dishes, I was delighted to come across this low-calorie version of  Methi Mutter Pasanda from the legendary Tarla Dalal.  which I have adapted.  In this recipe, the pureed cauliflower-onion paste gives a creamy texture which substitutes for the high calorie paste made of cashewnuts and cream.

The cauliflower-onion paste, along with the sweetness of the cooked green peas counters the slight bitterness of the methi leaves.

Ingredients:

• Mutter (Green Peas), cooked or frozen, 1 cup
• Methi (Fenugreek Leaves), finely chopped, 1 cup
• Jeera (Cumin Seeds), 1/4 tsp
• Kasuri Methi, (Dried Fenugreek Leaves), 1/2 tsp
• Milk, 1/4 cup
• Curds, 1/4 cup
• Besan (Bengal Gram Flour), 1/2 tsp
• Garam Masala Powder, 1/4 tsp
• Oil, 2 tsp
• Salt, to taste

For the Cauliflower-Onion Paste:

• Cauliflower, finely chopped, 1/4 cu
• Onions, sliced, 2
• Green Chillies, chopped,  2-3
• Chinese Garlic, chopped, 2 pods
• Ginger, sliced, 1/2 " piece
• Dalchini (Cinnamon), 1 stick
• Laung, (Clove) 1
• Milk, 1 cup

Method:

Wash and clean the methi leaves in several changes of water, finely chop and keep aside.
In a bowl, mix the milk, curds and besan, whisk well to make sure that no lumps are formed. Keep aside.

To prepare the Cauliflower-Onion paste: In a non-stick pan, add the finely chopped cauliflower, sliced onions, chopped green chillies, garlic, ginger, dalchini and laung. Add a cup of milk and mix well. Cook this over a medium flame for 8-10 minutes till the onions become soft and the milk has nearly evaporated.  Allow this to cool and then puree this in a blender to form a smooth paste. Keep aside.

In a non-stick kadhai, heat oil and when it is hot add the cumin seeds. When they crackle add the kasuri methi followed by the chopped methi leaves and saute for about 2-3 minutes.
Next add the pureed Cauliflower-Onion paste, mixture of milk, curds and besan, garam masala powder, and salt with 1/2 cup of water.
Mix well and bring this to a boil

Lastly, add the cooked green peas, mix well  and cook for another 2 minutes

Serve hot with naan or rotis.