Methi Mutter Pasanda

by Tarla Dalal

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Accompaniments

Lazeez Parathas
Nutritious Garlic Naans
Palak aur Chawal ki Roti
Spinach Stuffed Parathas ( Low Calorie Healthy Cooking)

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This recipe is an all time favourite. Puréed cauliflower perked with onion and spices imparts a creamy texture to this subji and eliminates the use of high calorie ingredients such as cream and cashewnuts. Methi has plenty of iron and vitamin A while fresh green peas provide fibre which adds bulk and satiates your appetite. This recipe is a perfect accompaniment for Nutritious Garlic Naans.

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 4.
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Ingredients

1 cup boiled green peas
1 cup finely chopped fenugreek (methi) leaves
1/4 tsp cumin seeds (jeera)
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 cup low fat milk
1/4 cup low fat curds (dahi)
1/2 tsp besan (Bengal gram flour)
1/4 tsp garam masala
1 tsp oil
salt to taste

For the paste
1 1/4 cups sliced onions
1/4 cup finely chopped cauliflower
1 to 2 green chillies, chopped
2 large sized cloves of garlic (lehsun), chopped
12 mm. (½") piece of ginger (adrak), sliced
1 stick of cinnamon (dalchini)
1 clove (laung / lavang)
1 cup low fat milk

Method

For the paste

Combine all the ingredients in a pan and simmer for 8 to 10 minutes till the onions are soft and nearly all the liquid has evaporated.
Purée the mixture to a smooth paste in a blender. Keep aside.

How to proceed

Combine the milk, curds and gram flour. Mix well and keep aside.
Sprinkle salt over the fenugreek leaves and leave aside for 10 minutes. Wash the fenugreek leaves well. Squeeze out all the water.
Heat the oil in a non-stick pan and add the cumin seeds.
When the seeds crackle, add the fenugreek leaves and kasuri methi and sauté for 3 to 4 minutes.
Add the prepared paste, curd-gram flour mixture, garam masala and salt with ½ cup of water and bring the mixture to a boil
Add the green peas and simmer for 1 to 2 minutes.
Serve hot.

Nutrient values per serving