March 10, 2009 at 12:15 pm (Punjabi Sabzi, Swadisht Sabziyan)
Tags: methi mutter malai, methi recipe, mutter methi malai, mutter recipe, punjabi curry, Punjabi veg, white sauce
How to make Methi Mutter Malai.
How to Make Methi Mutter Malai
Prep time: 10 mins
Cook time: 15-20 mins
Serves: 4 people
Ingredients:
1 cup methi (fenugreek) leaves
2 cups boiled green peas
½ cup chopped onions
2-3 green chillies
1 clove garlic
1 tbsp chopped ginger
1 piece clove
1 small cinnamon
1 piece cardamom(elaichi)
2 tsp oil or ghee
½ tsp black pepper powder
1 ½ tsp sugar
salt to taste
cream (malai)for garnishing(optional)
For the white Sauce:
1 Tbsp butter
1 Tbsp maida
1 Cup milk
Method:
How to make white sauce:
1. Take butter in a pan and heat it.
2. Add maida and roast it in butter on low flame till some time. Make sure that maida doesnt turn brown.
3. Then switch off the gas and add milk and keep on stirring continuously till it becomes little thick. You can use a blender to mix the maida and milk to avoid lumps.
How to make methi mutter gravy:
- Take onion, garlic, green chillies, ginger, clove, cardamom, and cinnamon in a mixer and grind it into a smooth paste.
- Take oil or ghee in a pan and heat it.
- Add the above paste in the pan and cook till oil starts separating.
- Then add finely chopped methi to the paste, salt and cook till the methi becomes soft. Do not cover with lid.
- After the methi is cooked, add white sauce, boiled peas, black pepper powder and sugar.
- Cook on low flame till the gravy starts bubbling and the white sauce becomes thick.
- Switch off the gas,put some cream and mix it properly.
Serve hot and enjoy!
Tips:
- At the time of serving, if the gravy needs to be made hot once again, then add little milk and heat it.
- The gravy can also be garnished with grated cheese.
- While making the white sauce, we can add cooked methi and churn it to get green colour to the curry.
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March 10, 2009 at 11:22 am (Punjabi Sabzi, Swadisht Sabziyan)
Tags: punjabi curry, punjabi gravy, white curry, white gravy
How to make Basic Punjabi White Gravy(base gravy)
Prep time: 5-10 mins
Cook time: 20 mins
Serves: 4- 5 people
Ingredients:
1 ½ onion
2 cloves garlic
½ piece ginger
2 green chillies(jalapenos)
1 cinnamon
2 black pepper
2 cardamom(elaichi)
100 gm cashewnuts
50 gm melon seeds(magaz seeds)
½ tbsp cornflour
½ cup water
1 tbsp oil
½ tbsp butter
1 bay leaves(tejpatta)
2 cloves(lavang)
½ tsp cumin(jeera)
Pinch turmeric(haldi)
100 gm khoya(mava)
1 tbsp sugar
¼ cup curd
½ tbsp salt
Cilantro(coriander) for garnishing
Method:
1. Take a small pan and mix onions, garlic, ginger, green chillies, cinnamon, pepper, cardamom and add ¼ cup water and boil for 2 mins. Grind it into a smooth paste.
2. Soak cashewnuts and melon seeds in water before half an hour. Then boil it and make into a smooth paste and then add little water and cornflour.
3. Take another pan and heat oil and butter in it.
4. When oil gets heated add bay leaves, cloves, cumin.
5. Now add the onion and whole masala paste which we have prepared.
6. Add a pinch of turmeric and fry the paste for 3-4 mins.
7. Add grated mava/khoya to the paste and cook it for 3-4 mins or till oil starts separating.
8. At the end add cashewnut and melon paste, sugar, curd and salt and boil it for 4-5 mins.
9. Garnish it with cilantro.
Your white gravy is ready to be used for a variety of Punjabi dishes such as Shahi Paneer, Navratna Korma, Malai Kofta and many more delicacies.
Tips:
- 1. To use this gravy, first heat oil or butter in a pan, then cook the ingredients which are specified in the punjabi dish and then add this white gravy, little salt and cook for 2-3 mins.
- 2. If curd is not available, then it can also be substituted with ½ tsp dry mango powder(amchur).
- 3. Using cornflour is optional. It is used to thicken the gravy.
- 4. Soaking cashewnuts and melon seeds is not compulsory, they can be made into a paste even without soaking.
- 5. Do not cook the cahewnut paste for more time as it may make the gravy bitter.
- 6. This gravy can be stored in the refrigerator for 3 days and can be freezed in the freezer for 1 week.
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