Methi Mutter Malai

Wanted to try this since a long time. Few days back got very nice fenugreek leaves in the market and had other ingredients at home. A tasty combination of fenugreek leaves and green peas which is highly filled with iron. This is a good way of adding fenugreek to the diet of those who are fussy about eating green leafy vegetables.

Serves 6
Preparation & cooking time 35-40 min

Ingredients
3 teacups chopped fenugreek leaves
1/2 tsp cuming seeds
1 onion chopped
2 large tomatoes
1 teacup boiled green peas
1 teacup milk
a pinch sugar
3tbsp oil
salt to taste

To be ground to paste
1 onion
4 green chillies
1" piece of ginger
3 cloves garlic
2 tsbp cashewnuts
2 tsp poppy seeds (khus khus)

To be roasted lightly and powdered
2 small sticks cinnamon
4 cloves
2 cardamoms
4 pepper corns
2 tsp cumin seeds

Method

1. Wash the fenugreek leaves. add 1/2 tsp of salt. Wait for 15 minutes and then queeze out the water.
2. Put the tomato in hot water for 10 minutes. remove and blend into a puree.
3. Heat 2 tbsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3-4 minutes. Remove the fenugreek.
4. Add the balance 1 tbsp of oil and heat again. Add the onion and fry until golden.
5. Add the paste and fry for a minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, sugar, salt and little water and cook for a few minutes.
6. Serve hot.