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Methi Mutter Malai is rich, creamy and flavorful gravy prepared using fresh fenugreek leaves, green peas and cream.
This gravy goes well with roti, phulka and naan.
Ingredients:
Fresh Fenugreek/Methi Leaves, chopped – 2 cups
Cooking Oil – 2 tablespoons
Cumin Seeds – 1 tsp
Onion – 1
Tomato – 1 large sized
Whole Milk, cold – 1 1/2 cups
Fresh Cream – 2 tablespoons
Salt to taste
Sugar – 1 teaspoon
Fresh/Frozen Green Peas – 3/4 cup
For Spice Powder:
Cumin Seeds – 1 tsp
Cinnamon – 1″ long piece
Cloves – 4
Cardamom – 5
Peppercorns – 6
For Gravy:
Onion – 1
Garlic Cloves – 5
Ginger – 1″ piece
Green Chillis – 4
Cashew Nuts – 1 tablespoon
Poppy Seeds – 2 teaspoon
Method:
- Dry roast all the ingredients for spice powder for 3-4 minutes on medium flame. Take care so that the spices do not get charred. Set aside to cool down.
- Wash fenugreek leaves thoroughly and chop them.
- Add a pinch of salt and keep it aside for 5 minutes.
- Chop 1 onion and tomato.
- Squeeze out the chopped fenugreek leaves to remove water from the leaves. Keep the leaves aside. You can discard the water collected. I used it while kneading the chapati dough instead of water.
- In a spice blender, powder the dry roasted spices. Keep aside.
- Heat 1 tablesppon oil in a pan.
- Add cumin seeds.
- When the cumin seeds start sizzling, add chopped fenugreek leaves. Saute for 3-4 minutes. Transfer the sauteed leaves into a plate or a bowl.
- Now heat 1 tablespoon oil in the same pan.
- Add chopped onion. Saute until it turns translucent in color.
- Meanwhile, blend onion, garlic cloves, ginger, green chillis, cashew nuts and poppy seeds into a smooth paste. Do not add water while blending.
- Add the blended onion paste to the sauteed onions. Let it cook on medium flame until the raw smell of onion disappears. Keep stirring occasionally to avoid charring.
- Meanwhile, blend tomato into a smooth pulp.
- Add tomato pulp to the onion mixture.
- Add spices, salt and sugar. Cook for 3-4 minutes on medium flame.
- Add sauteed fenugreek leaves, green peas, milk and fresh cream. Mix well to combine.
- Check the consistency of the gravy. If you want it thinner add little water and cook for 4-5 minutes on low flame and turn off the flame.
- Serve hot with Naan, Rotis or phulkas.
This recipe is adapted from Tarla Dalal recipes.