Winter is here and so is the smell of fresh Methi leaves in Indian Stores. Methi malai mutter is a mild, creamy north Indian curry recipe that combines the slight bitter taste of methi leaves with sweet peas and cream.
We generally don’t buy fresh cream as it’s hardly ever used in my kitchen. I like to use cashew cream instead. It’s a good substitute, you can make it easily whenever you need it, it can also be stored for a few days in refrigerator. It gives same texture and sweetness to this curry.
here is what you need:
- 2 cup fenugreek / methi, finely chopped
- 1/2 cup Mushrooms, finely chopped (optional)
- 1 cup water
- 1 cup peas / matar – pre-boiled
- ½ tsp sugar
- ¾ tsp salt
- ¼ tsp garam masala
- 3 tsp oil
- 1 tsp cumin / jeera
- 2 chilli, slit
- 1 tsp ginger garlic paste
- 1/2 cup cashew / kaju, soaked
This is how we will prepare Methi Malai Mutter
- First of all, add the cashews to hot water and let them soak. This will make the cashews softer and easier to blend.
- If you are using frozen peas, boil them in hot water for 2-3 minutes before adding them to the kadai.
- In a large kadai heat 3 tsp oil and add 1 tsp cumin. Add ginger garlic paste, two green chilies and finely chopped onion.
- Once onions turn translucent, add mushrooms and boiled peas.
- After sauteing this for 2-3 minutes, add finely chopped methi leaves and saute until their rawness disappears.
- In a blender, add cashews along with some water and blend them into a fine paste.
- Add this cashew cream, along with salt and garam masala.
- Add some water to adjust the consistency. Cover and let it cook for another 4-5 minutes.
- You can sprinkle some kasuri methi on top, to add more flavor and methi aroma.
- Enjoy methi matar malai with roti or paratha.
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