MALAI MUTTER (JAIN)

An excellent combo of green peas and kasoori methi, with cashews, milk and khus-khus. I fried cabbage till golden brown and used instead of onions and garlic.

INGREDIENTS:

Green peas(shelled) - 1 cup
Kasoori methi - 1 tablespoon
Boiled milk - 1/2 cup
Grated paneer - 1/4 cup
Fresh cream - 2 tablespoons
Shredded cabbage - 1/2 cup
Tomatoes finely chopped - 1 tablespoon
Cumin seeds - 1/2 tsp.
Sugar - a generous pinch
Butter - 2 tablespoons
Salt - as per taste
Cashewnuts - 10
Ginger - a small piece
Green chillies - 2
Poppy seeds (Khus khus) - 1 tsp.
Cardamom - 1 or 2
Coriander powder - 1 tsp.
Garam masala powder - 1/2 tsp.

METHOD:

Shred cabbage, grate paneer and crush kasoori methi.

Soak cashew and poppy seeds in warm water for 15 minutes.

Heat a spoon of butter and saute the cabbage till golden brown and grind it to a fine paste alongwith soaked cashews, khus khus, ginger, cardamom and green chillies. Add coriander powder, garam masala... give it another whirrr.. and keep aside.

Heat the remaining butter, put in the cumin seeds and when they sizzle add the green peas. Saute for 2 minutes. Now add the ground paste, required amount of salt and little water. Mix well, add the grated paneer and milk. Allow it to boil. Finally add the chopped tomatoes and crushed kasoori methi and garnish with coriander leaves.

NOTE: Green peas soaked overnight can be substituted for shelled peas. Best with roti, naan, pulav and kulcha.