Methi Mutter Pasanda

Puréed cauliflower with onion and spices imparts a creamy texture and eliminates the use of high calorie ingredients such as cream and cashew nuts. 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 garlic naan bread.

 

Ingredients

Ingredients

  • 1 cup finely chopped fenugreek leaves
  • 1 cup boiled green peas
  • ¼ cup low-fat curds
  • ¼ cup low-fat milk, 99.7% fat-free
  • ½ tsp besan
  • 1 tsp oil
  • ½ tsp cumin seeds
  • ½ tsp dried fenugreek leaves
  • ¼ tsp garam masala
  • Salt to taste

For the cauliflower-onion paste

  • 1¼ cups sliced onions
  • ¼ cup finely chopped cauliflower
  • 1 tsp sliced ginger
  • 2 tsp chopped garlic
  • 2 tsp chopped green chillies
  • 1 stick of cinnamon
  • 1 clove
  • 1 cup low-fat milk, 99.7% fat-free milk

Method

Cauliflower-Onion Paste

  1. Combine all the ingredients in a pan, mix well and cook on a medium flame for 8 to 10 minutes or until the onions turn soft.
  2. Allow to cool and blend in a mixer to a smooth paste. Keep aside.

Method

  1. Combine the milk, curds and besan, whisk well till no lumps remain. Keep aside.
  2. Heat the oil in a non-stick kadhai and add the cumin seeds.
  3. When the seeds crackle, add the dried fenugreek leaves and sauté on a medium flame for 30 seconds.
  4. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 to 2 minutes.
  5. Add the prepared cauliflower-onion paste, curds-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the garam masala and salt, mix well and cook on a medium flame for 1 minute.
  7. Add ½ cup of water, mix well and boil on a medium flame for 1 to 2 minutes.
  8. Add the green peas, mix well and cook on a medium flame for 1 minute. Serve hot.

Preparation Time: 15 minutes. Cooking Time: 18 minutes. Serves 4.