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Methi malai mutter

tastydelightz by tastydelightz
December 28, 2016
in All recipes, Entree
34
Methi malai mutter

This dish is from the Punjabi cuisine made from methi (fenugreek leaves), mutter (peas) and malai (fresh cream). It is a creamy dish because of the cashew paste cream and milk that will be used in the recipe.

It is made from fenugreek leaves which have a bad rap because of its bitter taste. But the cream and peas cut down the bitterness in this dish. So you can enjoy all the benefits of this nutrition green vegetable without the bitter note 🙂 Fenugreek is good for diabetic patients, lowering cholesterol, cures bowel problems, and prevents colon cancer…to list few of its benefits.

This is one of the favorite dishes in our family as it is sweet with a silky spicy after note. You will find it in restaurants as red gravy also. But personally, it tastes best in the white unmodified form.

Ingredients:

Fenugreek leaves (methi): 2 cup (cleaned and finely chopped)

Green peas: 1 cup (par boiled)

Dry fenugreek leaves: 1 tsp

Fresh cream: 3 tbsp

Milk: 1 and ½ cup

Sugar: 1 tsp

Oil: ½ tsp

To grind

Onion: 1

Green chilly: 1-2

Cashews: 10

Almonds: 10

Ginger: 1” piece

Cloves: 2

Cardamom: 2

Cinnamon: 1” piece

To temper

Butter: 2 tsp

Cumin seeds: ½ tsp

Method:

Rinse the leafy vegetable well and chop it finely. The tender stems can also be used. Soak it in salt water for few minutes to minimize the bitter taste.

IMG_5555-300x169 Methi malai mutter

Par boil the peas and have it ready.

IMG_5554-300x205 Methi malai mutter

Grind all the ingredients listed under “grind” to a fine paste with very little water. (Note: Soak the cashews and almonds for an hour before grinding. Peel off the skin of the almond after soaking).

IMG_5559-300x204 Methi malai mutter

Heat ½ tsp oil and fenugreek leaves for some time with little salt. The vegetable will shrink and decrease in quantity.

IMG_5560-300x175 Methi malai mutter

Once it is cooked, transfer it to a bowl.

Heat butter in the same pan and add cumin seeds.

IMG_5557-300x192 Methi malai mutter

Once they splutter, add the ground paste and cook for some time on a slow flame stirring all the time.

IMG_5556-300x179 Methi malai mutter

When the gravy gets to a thicker consistency, add the sauted  fenugreek leaves and green peas and milk.

IMG_5565-300x167 Methi malai mutter

IMG_5566-300x161 Methi malai mutter

Cook for 6-8 mins on a medium flame. If the gravy thickens beyond your liking, add milk to get it to the desired consistency.

Add fresh cream, sugar, dried feneugreek leaves (crushed in the palm of your hand). Mix well and cook on low flame for 2-3 mins.

IMG_5567-300x199 Methi malai mutter

Done!

IMG_5569-300x175 Methi malai mutter

It goes well with naan or roti.

Instead of cashews, you can just use almonds or substitute it with melon seeds or cucumber seeds for a healthier version.

Related

Previous Post

Mango puliseri (Mango curry)

Next Post

Fenugreek leaves fry/Chowli bhaji/Siru keerai poriyal

Next Post

Fenugreek leaves fry/Chowli bhaji/Siru keerai poriyal

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