Methi Mutter Malai, the most rich and seasoned recipe often made during winters. Fresh peas and green methi leaves cooked in fresh cream making it a white silky curry is rich in texture and is often considered to be a royal dish made in special occasions.
Season’s first Methi Mutter Malai was made today and enjoyed with Ghee Rotis. The recipe is easy to make and the richness lies in the cashews and cream that also makes the dish a bit heavy to digest.
I had been making methi mutter malai quiet often but never got a chance to update in my blog. The moment i got fresh green peas from the store, the first thing to make was this. My son is not a white curry lover, he is typical when it comes to curry. Just like his father, my son also is fond of fiery red curry. Hence i was a bit skeptical while making methi mutter malai just because of it’s curry. But surprisingly both of them enjoyed it thoroughly which indeed gave me a bit of relief and lots of happiness. I am happy because finally the recipe shall be made quiet often at home now (wink wink)
So let us quickly proceed to see the ingredients required and direction to make this amazing recipe…
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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- 1 cup Fenugreek methi / Fresh leaves
- 1 cup Green peas
- 1 1/2 cups Fresh cream
- 1/2 cup Milk
- 2 Onion - medium
- 3 - 4 Green chili
- 1 tsp Cumin
- 3/4 cup Cashews
- Salt - as needed
- 4 tbsp Butter Oil or
Ingredients
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|
- Chop onions and green chilies and keep aside.
- Take a grinder jar and add chopped onions and green chilies with cashews and cumin seeds.
- Grind it all to make a fine paste. Do not add water while grinding.
- Take fresh methi leaves and finely chop them and keep aside.
- Heat oil or ghee in a wok and add the grounded onion and cashew paste. Fry it till the raw smell goes off and you get a aroma of cashew.
- Now add freshly chopped methi leaves and saute it for few minutes.
- Add green peas and fry again for another 3-4 minutes or till the oil starts leaving from sides.
- Whisk fresh cream nicely and add into the wok. The curry will be thick so if you want to increase the volume, add milk and stir well.
- Adjust salt as per your taste and allow the curry to get a boil.
- Simmer the gas and close the lid. Cook it till the peas get softened.
- Turn off the gas flames and serve hot with Chapatis or Rice.
