Methi mutter malai is a delicious and popular North Indian curry made with fenugreek leaves, peas and cream. It can be found in the menu of most North Indian or Punjabi restaurants.
Serve it with Indian flatbreads like naan or parantha or chapati or tandoori roti. It also goes well with plain boiled basmati rice or cumin rice.
- 1 Cup Chopped Fresh Fenugreek Leaves (Methi Leaves)**.
- **The secret trick is that - if you don’t have fresh methi leaves in your country, use Kasuri Methi Leaves (Dried) instead
- ½ Cup Boiled Green Peas
- ½ Cup Fresh Cream (malai)
- 2 Tablespoons Ghee (clarified Butter) Or Oil
- Water, as required
- Cinnamon Powder or 1 small cinnamon stick, Chilli Powder, Coriander Powder, Salt as required
Ingredients For The Paste
- 1 Teaspoon Cumin Seeds
- 1 Medium Size Onion -chopped Or ⅓ Cup Chopped Onion
- ¼ Cup Cashews
- 1-2 cardamom seeds
- 1 Teaspoon Roughly Chopped Garlic Cloves Or 4 To 5 Medium Garlic Cloves, Chopped
- 1 Teaspoon Roughly Chopped Ginger Or 1 Inch Ginger, Chopped
- 1 Teaspoon Roughly Chopped Green Chilies Or 1 To 2 Green Chilies, Chopped
- 1 Cup Chopped Tomatoes
- Some boiled green peas
- Few Chopped Coriander Leaves
- A pinch of Garam Masala powder
- In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onions, ¼ cup cashews, 1 teaspoon chopped garlic cloves, cardamom seeds, 1 teaspoon ginger and 1 teaspoon green chillies and tomatoes. Add dried Kasuri methi leaves if you are not using fresh methi leaves. Grind to a smooth paste.
- Heat ghee (clarified butter) or oil in a pan or kadhai.
- Add the ground paste and fry the paste 6 to 7 minutes on low flame till it starts giving a fragrant aroma.
- Keep on stirring in between to avoid the paste from sticking to the pan. You should see oil releasing from the sides. Do not brown the paste.
- Add a little water if it sticks to the pan.
- Add chopped fenugreek leaves and saute for 2 minutes. (Skip this step if you are using dried Kasuri Methi leaves)
- Then add ½ cup water in parts. Mix well and simmer for 3 to 4 minutes. Stir at intervals.
- Then add the boiled peas and cream. Saute for about 5 minutes.
- Garnish with fresh, chopped coriander leaves and serve hot with naan or roti.
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