Methi Malai Mutter - Chef Kunal Kapur
Smooth creamy Methi Malai Mutter best eaten with laccha parantha. The flavour of methi blends with mutter napped in a silken curry. You can substitute dried methi with fresh methi leaves as well.
Ingredients
- Water: ½ lt
- Onion large: 3 nos
- Green chillies: 2 nos
- Black cardamom: 2 nos
- Ginger chopped: 1 tbsp
- Garlic chopped: 1 tbsp
- Cashewnuts: 12 nos
- Water: 100 ml
- Curd: 3/4 cups
- Oil: 1 tbsp
- Butter: 2 tbsp
- Shahi jeera: 1tsp
- Cardamom: 3 nos
- Peppercorn: 5-6nos
- Turmeric: ½ tsp
- Chilli powder: 1tsp
- Coriander powder: 1 tsp
- Cumin: 1 tsp
- Water: ½lt
- Salt: to taste
- Butter: 1 tbsp
- Dried Methi leaves: 3tbsp
- Green Peas: (blanched) – 1cup
- Cream: ½ cup
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