Methi Malai Mutter is a super-hit combination as their flavors complement each other very well.I added a variation of making it with some smoky flavor to enhance the taste. My guests were impressed & the dish was a hit. I bet that this recipe will be a hit with you too & you will want to add it to your favorites list. The best part of this recipe is, it is very easy & simple yet very tasty.Hope you like it!!
– 1 large onion quartered
– 3 large tomatoes quartered
– 1/2 bunch methi leaves cleaned and finely chopped
– 1/4 cup cashew nuts
– 1 big black cardamom
– 1 small cardamom
– 1 small cinnamon stick
– 1/2 tsp nutmeg powder
– 1 tsp black pepper powder
– 1 tbsp green chilli paste
– 1 tsp ginger paste
– 1tsp garlic paste
– salt to taste
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1 tsp sugar
– 1/2 cup frozen peas
– 1/2 cup whole milk (I use half & half milk instead of cream)
– a pinch turmeric powder
– 2 tbs oil
– 2 tbs kasuri methi
– 1 tbs ghee
– 1 tsp ghee + a small piece of coal
– In a frying pan heat oil.
– splutter cumin seeds + cinnamon + cardamom + cloves then add onions+ tomatoes + coriander powder + ginger, garlic, chilli paste+ cashews + haldi + salt + sugar + pepper. Cook until tomatoes leave water and cashews are soft.
– puree to fine paste the cooked mix once cool.
– In a separate kadhai , heat ghee, add the peas + methi leaves saute for 2 mins.
– add the puree and stir well.
– add milk to the gravy and let it boil.
– Add kasuri methi by crushing it in between your palms.
For the smoke flavor:
Take a small piece of lit coal in a katori.
Place the katori in the middle of the gravy.
Pour 1 tsp of ghee on it and cover it immediately.
Let it rest for 10-15 mins so that the smoke flavor is absorbed.
Serve it with hot roti
Baingan Bharta is mashed eggplant cooked with spices. Traditionally Bharta is made with charcoal roasted eggplant on a sigree. With the modern kitchen it sometimes becomes difficult to accommodate the traditional technique. I have tried to customize the method by roasting it in the oven in order to get the perfect bharta taste & flavors .
- 2 Big Fat Eggplant
- 1 Cup Tomatoes Chopped
- 1/2 Cup Onion Finely Chopped
- 3 Chopped Chillies (Use the ones used in roasting the eggplant)
- 5-6 Garlic Chopped (use the ones used in roasting the eggplant)
- 2-3 Red Chillies
- 2 Tsp Cumin Seeds
- 1 tsp Turmeric Powder
- A pinch Asafoetida
- 2 Tbs Oil
- 2 Tsp Red Chilli Powder
- 2 Tbs Coriander Powder
- 2 Tbs Cumin Powder
- Salt to Taste
- Handful Coriander.
- 1 small piece of charcoal
-Preheat Oven at 180 C /350 F
-Make slits in the eggplant and insert the garlic cloves and green chillies in it.
-Rub some oil on the eggplant.
-Bake the Eggplant in the oven for 30 mins or until the skin starts to peel. (Keep turning the eggplant after every 10 mins.
-Once the Eggplant is completely roasted ,Remove the garlic cloves & chillies.
-Peel the eggplant & mash the soft part. For the smoke flavour:
-Take a small piece of lit coal in a katori.
-Place the katori in the middle of the mashed eggplant.
-Pour 1 tsp of ghee on it and cover it immediately.
-Let it rest for 10-15 mins so that the smoke flavour is absorbed.
-Heat Oil in a kadhai.
-Add Asafoetida + cumin seeds + chopped garlic + chopped chillies + Red chillies + Red chili. powder + turmeric powder + coriander powder + cumin powder. Cook for 1 min.
-Add chopped onions + tomatoes + salt Cook until tomatoes are soft.
-Add the mashed eggplant + chopped coriander. Cook until oil separates.
-Serve hot with roti