Methi Malai Mutter is a cream-based mild flavoured dish. The combination of fenugreek leaves, cream and green peas is simply awesome.
Servings: Approx. 3-4 Servings
Ingredients:
2 cups Fenugreek leaves (Methi)
1 & 1/2 cups Green Peas
1 & 1/2 to 2 tbspns ghee
1/2 tspn Shahi Jeera (Royal Cumin)
1 large chopped onion
White Paste (As given below)
1 cup milk
1 tspn Garam Masala
200 ml Fresh Cream (Thick)
1 tspn Kasuri Methi (Dried Fenugreek leaves)
Water as required
Salt to taste
For the White Paste :
1 chopped Onion
1/4 cup Cashews soaked in water
2-3 Green chillies
1 tspn Ginger paste or freshly grated ginger
3-4 Garlic cloves
Water as required
A pinch of Salt
Method :
Pre-Preparation:
Chop the Fenugreek leaves. Take water in a bowl and add a teaspoon of salt to the water. Now soak chopped fenugreek leaves in the water for 10 minutes. Squeeze out water from fenugreek leaves so that it loses its bitter taste to some extent. Set it aside for using in the main vegetable. Then, parboil the green-peas in salt water and keep it ready for using it in the main vegetable.
To make the White Paste:
Take Chopped Onion, soaked cashews, green chillies, grated ginger / ginger paste, garlic cloves and salt in the mixer container. Add some water to facilitate grinding. Blend it into a smooth paste and set aside for using it in the main vegetable.
To make Methi Malai Mutter:
Heat ghee in a sauce-pan. Add cumin and saute till it crackle. Then add chopped onion and cook till the onions are transulent. Then add washed fenugreek leaves. Again saute it for 2-3 minutes. Then add the white paste. Cook the paste for 4-5 minutes. Add some butter / ghee at this stage if the paste is very dry. Then add a cup of milk to the mixture. Cook it further for 2-3 minutes.
Add Garam Masala, Salt, parboiled green-peas and some water to adjust the consistency to the mixture. Lastly, add the cream and Kasuri Methi. Let it cook on slow flame for 2-3 minutes. Serve hot with Roti or Naan.
Notes :
1. Do not cover the pan as fenugreek loses its green colour
2. Some people also add chilli powder and turmeric powder to the gravy. But I have avoided it to retain the original colour
Stepwise Pictures :
Servings: Approx. 3-4 Servings
Ingredients:
2 cups Fenugreek leaves (Methi)
1 & 1/2 cups Green Peas
1 & 1/2 to 2 tbspns ghee
1/2 tspn Shahi Jeera (Royal Cumin)
1 large chopped onion
White Paste (As given below)
1 cup milk
1 tspn Garam Masala
200 ml Fresh Cream (Thick)
1 tspn Kasuri Methi (Dried Fenugreek leaves)
Water as required
Salt to taste
For the White Paste :
1 chopped Onion
1/4 cup Cashews soaked in water
2-3 Green chillies
1 tspn Ginger paste or freshly grated ginger
3-4 Garlic cloves
Water as required
A pinch of Salt
Pre-Preparation:
Chop the Fenugreek leaves. Take water in a bowl and add a teaspoon of salt to the water. Now soak chopped fenugreek leaves in the water for 10 minutes. Squeeze out water from fenugreek leaves so that it loses its bitter taste to some extent. Set it aside for using in the main vegetable. Then, parboil the green-peas in salt water and keep it ready for using it in the main vegetable.
To make the White Paste:
Take Chopped Onion, soaked cashews, green chillies, grated ginger / ginger paste, garlic cloves and salt in the mixer container. Add some water to facilitate grinding. Blend it into a smooth paste and set aside for using it in the main vegetable.
To make Methi Malai Mutter:
Heat ghee in a sauce-pan. Add cumin and saute till it crackle. Then add chopped onion and cook till the onions are transulent. Then add washed fenugreek leaves. Again saute it for 2-3 minutes. Then add the white paste. Cook the paste for 4-5 minutes. Add some butter / ghee at this stage if the paste is very dry. Then add a cup of milk to the mixture. Cook it further for 2-3 minutes.
Add Garam Masala, Salt, parboiled green-peas and some water to adjust the consistency to the mixture. Lastly, add the cream and Kasuri Methi. Let it cook on slow flame for 2-3 minutes. Serve hot with Roti or Naan.
Notes :
1. Do not cover the pan as fenugreek loses its green colour
2. Some people also add chilli powder and turmeric powder to the gravy. But I have avoided it to retain the original colour
Stepwise Pictures :
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