I was going through my recipe book when I came across this recipe dated 2003. I am not sure where did I get this recipe from, usually all my recipes do state the source. Could be I would have asked someone for the recipe or just one of the trial and error basis. Anyways thanks to the source; the recipe turned out a hit. Very yummy, my husband said he was in Trance while eating it.. lol
Let’s get on the recipe.. It involves few steps and little time consuming but the end result would make you very happy..
For this recipe you can use fresh or frozen methi(fenugreek leaves) whichever is easily available. I have used frozen ones. You need to make sure to wash and blanch it properly and drain all the water out. Squeeze the methi leaves between your palms to get rid of any excess water.
Blanch the tomatoes and peas, you would know it’s done when the skin of tomato cracks and peas are soft.
In a pan add oil and once oil is hot add cumin seeds let it crackle then add methi leaves. Saute it properly till all water dries out and methi is little cooked. Remove and keep it aside.
In the same pan add more oil, onions and salt and sauté it till brown.
Meanwhile grind the malai paste and dry masala separately and keep aside.
Add tomatoes to the onion and then add the dry masala and malai paste sauté it well then cover and cook till tomatoes start leaving oil.
Once done then add peas followed by methi leaves, milk, sugar and salt to the pan and sauté it till methi leaves are cooked completely. You can add some water to avoid methi sticking to the pan.
Once Methi is cooked add cream and some water and cook it further 5 -7 minutes.
Methi Mutter Malai
- 1 packet frozen Methi leaves or 3 cups fresh Methi leaves chopped (Fenugreek Leaves)
- 1 cup green Peas
- 1 large Onion chopped
- 1 tsp Cumin seed
- 1 large Tomato or 2 medium Tomatoes
- 1 cup Milk
- ½ tsp Sugar
- 2 tbsp Cream
- Salt to taste
- 2 tbsp Oil
- 2 tsp Sooji / Rawa
- 1 – 3 green Chillies
- 1 Onion
- 12 -15 Cashews
- 1 inch Ginger
- 2 cloves Garlic
- Water to grind
- 1 large stick or 2 small stick Cinnamon
- 5 Cloves
- 3 Cardamom
- 1 tsp Cumin seeds
- 5 -6 Peppercorns
- Blanch the methi leaves with 1 tsp of salt. Once soft drain the water and leave it in the colander for any excess water to drip out.
- In a pot take boiling water and immerse the tomatoes and peas for blanching. Remove the skin of the tomatoes and make a puree.
- On medium flame keep a pan and add half the oil, once oil is hot add the cumin seeds. When the seeds start to crackle then add methi leaves. Sauté till all water dries out and leaves are little cooked which would take around 5 mins. Remove and keep aside.
- In the same pan add the rest of the oil, once the oil is hot then add chopped onions to it. Saute till onions are light brown in colour, make sure not to burn them.
- Meanwhile grind all the ingredients of malai paste and dry masala separately and keep ready.
- Once the onions are brown add the tomato puree, dry masala and the malai paste mix well then cover and cook further for 5 minutes.
- Then add the peas, milk, sugar, salt and the sautéed methi leaves to the pan. Mix well and make sure all the methi is well coated with the mixture. Cover and cook further till methi is cooked properly, this would take around 20 mins so keep checking in between and if needed add a little water to avoid methi sticking to the pan.
- When methi is cooked add the cream and mix well. Add ½ cup of water if needed and cook further for just 5 minutes.
- Taste test and serve hot with Roti or Rice..