Saturday, October 23, 2010

Random 'mutter'ing and Methi Malai Mutter - Fenugreek Leaves and Peas in a Creamy Gravy

I always find it a little strange to write "Mutter" when what I really mean is the more humble Matar (Green Peas). Mutter with its silent 'r' and muted 't' just sounds affected. But I think my grouse is very minor when compared to the writer of the menu below who clearly had his own strong opinions on Indian phonetics and spellings!

The 'Chikan' dishes are certainly not Lucknowi, they are just true to the Marathi pronunciation ;) And as for the 'Panner', 'Shejvan Rice' and 'Mashrom Rice', I dread to think what would have ended up on my plate had I had the courage to order them! But the hands-down winner is the subtly ironic 'Chiken Chilly Liquid'! Yes, look for it wedged between the Chicken Chilly Dry (duh!) and the Hakka 'Nudles'... You can't fault the guy's logic at least!

So now to make up for the menu above, I'm christening my recipe for Methi Malai Matar as 'Fenugreek leaves and peas in a creamy gravy' :) Aah! That already makes me feel better... Talk about British hangovers and western influences... who's complaining, again?!

Onions - 2 medium
Fresh Methi leaves - 1 cup
Frozen Peas - 1 cup
Cream - 200ml (or you can use whole milk)
Vegetable Oil - 1 tbsp
Paneer/Cottage Cheese - grated, 1 tbsp
Sugar - 1/4 tsp

For Dry Masala:
Cinnamon (Dalchini) - 1/2 inch
Cloves - 3
Peppercorns or black pepper - 1/2 tsp
Cashews - 10/12

Roast all the dry masala ingredients in a pan and grind them to a powder in the mixer. Chop onions finely and fry in the oil. Once onions turn translucent, add the methi leaves and continue to fry. Now add some salt, the dry ground masala, frozen peas, and a little water water. Mix well, cover and cook. If you are using fresh peas, then boil them separately in a pan of salted water first before adding to the onions and methi.

Cook till the peas are soft. Now add the cream or milk and stir well. You can also add a little grated paneer for texture. Let it simmer till the gravy thickens. Adjust salt, sprinkle just a little bit of sugar if u like that hint of sweetness. The taste should remain a little mild and not too spicy.

The way I like it:
Garnish with a little grated paneer and some Kasuri Methi (dried fenugreek leaves) or a sprig of fresh methi. Serve hot with rotis, parathas or naan.

Paneer on FoodistaPaneer


Alisa said...

I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this paneer widget at the end of this post so we could add you in our list of food bloggers who blogged about paneer, Thanks!

Swati Sapna said...

Hi Alisa! Have added the widget. Thanks so much for dropping by :)

Dr.Sameena Prathap


Lovely dish...yumm yumm...:)


Swati Sapna said...

thanks dr.sameena :)

Tejal said...

Loved the funny english! will give this a try..though DH hates any green leafy veggies..I'm stumped for choices..
check this post I did couple of months back..

KamalKitchen said...

this is a good recipe ..a must try!


kitchenmorph said...

this really made me laugh...sure enough your final pick of anglicized mutter sounded most decent! good one!

Swati Sapna said...

@tejal, kamal kitchen, kitchenmorph - thanks for dropping by :)