Methi Mutter Pasanda Recipe

Ingredients

• 1 cup finely chopped fenugreek leaves (methi) leaves
• 1 cup boiled green peas
• 1/4 cup low fat curds (dahi)
• 1/4 cup low fat milk (0.1% fat), 99.7% fat-free
• 1/2 tsp besan (gram flour)
• 1 tsp oil
• 1/4 tsp cumin seeds (jeera)
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1/4 tsp garam masala
• salt (namak) to taste
• 1 1/4 cups sliced onions
• 1/4 cup finely chopped cauliflower
• 1 tsp sliced ginger (adrak)
• 2 tsp chopped green chillies
• 2 tsp chopped garlic (lehsun)
• 1 stick of dalchini (cinnamon)
• 1 clove (laung / lavang)
• 1 cup low fat milk (0.1% fat), 99.7% fat-free

Steps

1. Combine all the ingredients in a deep non-stick kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft, while stirring occasionally.
2. Allow to cool and blend in a mixer to a smooth paste. Keep aside.
3. Combine the curds, milk and besan, whisk well till no lumps remain. Keep aside.
4. Heat the oil in a non-stick kadhai and add the cumin seeds.
5. When the seeds crackle, add the dried fenugreek leaves and sauté on a medium flame for 30 seconds.
6. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 to 2 minutes.
7. Add the prepared cauliflower-onion paste, curds-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
9. Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
10. Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
11. Serve hot.