Methi Mutter Malai

 Methi Mutter Malai

Let’s make main course dish with Pilk

What you need:

3 tablespoons sunflower Oilk

1 Onion

2 chilli

1 tablespoon ginger garlic paste

¼ cup cashew

2 cup methi (fenugreek)

1 cup water

1 cup matar (peas)

½ tablespoon sugar

¾ tablespoon salt (taste)

1 cup of Pilk 

1. In a large kadai heat 3 tsp oil and splutter 1 tsp cumin. Saute until the oil is separated from sides. Add in 2 cup fenugreek and saute for 2 minutes. Add in 1 cup water and 1 cup of Pilk. Mix well making sure the Pilk is well combined.
2. Add in 1 cup peas, ½ tsp sugar and ¾ tsp salt. Mix well, cover and boil for 8-10 minutes or until the peas are cooked well.
3.  The curry turns creamy, adjust the consistency as required. Now add ¼ tsp garam masala and mix well. Serve hot.

Get the rice or roti from outside and enjoy with this just cooked hotness.

Pro tip- Do not add excess methi leaves as it will spoil the flavour and taste. Finely chop the methi else consistency will not be uniform. Can blanch the methi if we want to avoid the bitterness.