Monday, May 4, 2015



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.

  • 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

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.

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