Methi Mutter Malai

Methi Mutter Malai is a creamy curry made with fenugreek leaves and green peas in a tomato and onion gravy. While green chillies are added to spicy this curry because of the cream, raisins and sugar this curry has a bit of sweet taste so it is best to serve it with spiced bread or rice. If you can't find fresh fenugreek leaves you could try this recipe with spinach.

Serves: 4
Cooking Time: 30 to 35 minutes

Ingredients

Onion Tomato Paste

• 1/2 cup of onion, chopped
• 1 cup of tomatoes, chopped
• 1-inch ginger, chopped
• 8 to 10 cashew nuts
• 2 green cardamoms
• 8 to 10 green or golden raisins
• 1 tablespoon of oil
• 5 to 6 green chillies, chopped (adjust according to spice preference)

Curry

• 1 tablespoon of oil
• 1 tablespoon of butter
• 1 cup of fenugreek leaves, tough stem removed, washed, then finely chopped.
• 1/2 cup of green peas, boiled or steamed (use frozen if fresh are not available)
• 1/2 cup of fresh cream (keep one tablespoon aside for garnishing)
• 8 to 6 coriander sprigs chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon crushed black pepper
• 1/2 teaspoon of garam masala or ground spices
• 1 tablespoon of dry fenugreek leaves (optional)
• 1 teaspoon of sugar or honey
• salt to taste
• 1/2 teaspoon of dry fenugreek leaves for garnishing (optional)

Procedure

Onion Tomato Puree

• In a saucepan, add 1 tablespoon of oil and once the oil has heated.
• Add the chopped onions, green chillies, ginger and green cardamoms. Saute` until the onions turn light brown.
• Add cashew nuts, raisins and saute` for a minute.
• Add the chopped tomatoes, and saute` until the tomatoes are soft.
• Empty the contents into a plate.
• Once everything has cooled down, blend everything into a smooth paste. Add 1/2 cup water and blend again.

Onion Tomato Puree is ready to be used for the curry.

Methi Mutter Malai

• In a saucepan, add 1 tablespoon of oil and 1 tablespoon of butter. Once the butter has melted, add the cumin seeds.
• Once the cumin seeds have cracked, add dry fenugreek leaves and crushed black pepper. Saute` for a minute.
• Add the chopped fenugreek leaves, coriander leaves and boiled peas. Saute` for 5 to 6 minutes.
• Add the prepared puree along with garam masala, turmeric. Cook for 5 to 6 minutes. Stir occasionally in the middle.
• Add half of the fresh cream to the curry and cook for 5 to 6 minutes on low flame.
• Add salt to taste. Mix everything and turn off the flame.

Methi Mutter Malai is ready. Garnish with a tablespoon of cream, dry fenugreek leaves or chopped coriander.

Vegan Options

• Use vegan cream instead of cream and replace butter with oil or vegan butter.