Methi Mutter Malai is very popular North Indian vegetarian dish which is mostly prepared during the winter months.
|"Methi Mutter Malai"|
Winter for us means a lot of fresh greens be it Methi, Palak, Shalgam, Suva / Dill, Sarson and yes not to forget the Green peas. At my mom's place these greens are somehow or the other incorporated on a daily basis be it in the form of a side dish or a main curry. She just loves them and yes, the taste of these fresh green vegetables is just awesome.
At home we usually prepare this dish with fresh green peas and methi leaves, however as I didn't have fresh green peas so I have used frozen ones and they taste equally good. I know a lot of people who avoid eating methi as they find it to be too strong in flavor as well as dislike it for its bitter taste, But believe me this is just a wonderful and aromatic dish and the cream, cashew and melon paste which we use to make this dish mellow's down the bitterness and gives it a nice and rich texture.
The recipe which I am sharing is how my mom makes, its a simple and easy to follow recipe of Methi Mutter Malai.
Methi/ Fenugreek leaves - 3 cups (chopped)
Green Peas, shelled - 1 cup
Cream / Malai - 1/2 cups
Garlic - 3 cloves (Fat ones)
Ginger - 1 inch piece
Green chilies, chopped - 2 nos
Onion - 2 medium
Tomato, chopped - 2
Coriander Powder - 2 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala, powder - 1/4th teaspoon
Cashew - 10-12
Melon seeds - 1 teaspoon
Milk - 1 tablespoon
Oil - 2 tablespoon
Salt to taste
For Tadka / Tempering
Oil - 2 teaspoons
Jeera / Cumin seeds - 1 teaspoon
Soak the cashew nuts and melon seeds in water for and then grind into a fine paste.
Chop the tomatoes and grind to make fresh puree.
Finely chop one onion and keep aside.
Grind the other onion along with ginger and garlic to make a fine paste. Transfer the paste into a plate and add coriander powder, red chili powder and turmeric powder, mix well to form a paste and keep aside.
Clean wash and finely chop the methi leaves. Heat a frying pan or kadhai add a teaspoon of oil, once the oil is hot add the chopped methi leaves and saute until they start to wilt, this would not take more than 2-3 minutes. Once done transfer into a bowl and keep aside.
Heat the remaining oil and add the finely chopped onions, fry on medium heat until they become translucent and just start to change colour. (Don't let it brown much as this will impart a dark colour to the gravy)
Add the ready masala paste and fry for 2-3 minutes.
Add the tomato puree and fry for another 2-3 minutes.
Add the green peas along with salt and let it cook for 3-4 minutes.
Add the cashew and melon paste and mix well, cook for a minute or two.
Add the cooked methi leaves and chopped green chilies, mix well cook for a minute or two.
Beat cream with a tablespoon of milk and add, mix well and let it simmer on low flame for 2-3 minute, add the garam masala powder, mix well and turn off the heat.
Serve Hot along with chapati, or Paratha.
At our home we usually like to add a tadka on the ready Methi Mutter Malai. To add the tadka, just heat 2 teaspoons of oil in a small pan and add the cumin seeds, once the cumin seeds start to crack, turn off the flame and quickly pour the tadka over the ready Methi Mutter Malai and ckeep covered until ready to serve.
This is yet another very simple and flavorful dish with not much complications but just keep in mind to reduce the flame once u have added the cashew and melon seeds paste, as it easily gets stuck to the bottom of the pan.
I have used frozen peas which were thawed as per packaging instructions, if using fresh peas then boil them until they are tender. It should not take more that 5-6 minutes.
This is a semi dry preparation as that's how everyone loves in our home, however you can adjust the consistency according to your taste and preference. I prefer to add 2-3 tablespoons of milk to adjust the consistency, avoid using water as this is a creamy preparation.