Methi Mutter Malai, methi and mutter are a super-hit combination as their flavours complement each other well.Recipe Link : http://www.tarladalal.com/Methi-Mutter-Malai-(--Rotis-and-Subzis)-275rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Methi Mutter MalaiMethi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table.Preparation Time: 20 minutes. Cooking Time: 12 minutes. Serves 4.2 cups chopped fenugreek (methi) leaves¾ cup boiled green peasSalt to taste3 tbsp oil½ tsp cumin seeds (jeera)½ cup finely chopped onions½ cup fresh tomato pulp1¼ cups milkA pinch of sugar2 tbsp fresh creamTo be ground into a smooth paste (using a little water)¼ cup roughly chopped onions4 green chillies , roughly chopped2 tsp roughly chopped ginger (adrak)3 garlic (lehsun) cloves1 tbsp broken cashewnuts (kaju)2 tsp poppy seeds (khus-khus)For the dry masala powder (to be lightly roasted and powdered)25 mm (1") piece cinnamon (dalchini)4 cloves (laung / lavang)2 cardamom (elaichi)4 black peppercorns (kalimirch)1 tsp cumin seeds (jeera)1. Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep aside for 15 minutes. Squeeze out the water and discard it.2. Heat 2 tbsp of oil in a deep non-stick kadhai and add the cumin seeds.3. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.4. Add the remaining 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.5. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.6. Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.7. Add the green peas, sautéed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.