Wednesday, April 27, 2011

Methi Malai Mutter

Methi Malai Mutter is a traditional Indian (most probably Mughlai) curry where Methi (Fenugreek Leaves) and Mutter (Peas) are cooked in Malai (Cream) and cashew nuts paste. It's tasty. quite filling and mild in spices and goes equally well with both Parathas and Rice.

Ideally, a different masala needs to be used for white gravy based curries. But I had neither time nor all ingredients to make this masala. I already had Punjabi Curry Masala which can be used only in red/onion-tomato  gravy based curries. Still I thought to use it just to give a hint of flavor and it worked very well.

Serves 4
Preparation Time: 20 Minute
Cooking Time: 30 Minute

3 cup fresh methi leaves
1.5 cup peas
3 cup onion paste **
1 tsp garlic paste
1 tsp green chili paste
1/2 tsp ginger paste
20-25 pc cashew nuts + 1 tbsp milk
3/4 cup heavy cream ***
2 tsp oil
1/2 tsp lemon juice
1/2 tsp sugar

** Sometimes onions taste bitter due to strong flavor of onion root. So I add sliced onions to boiling water and then grind into a paste. You do not have to saute the paste again.

*** I usually replace heavy cream with evaporated milk and whole milk due to the fact that it has less calorie. 3/4 cup heavy cream = 1 cup evaporated milk + 1 tbsp whole milk

1. Soak cashew nuts in milk for 10-15 minute and grind into a paste
2. Heat 1 tsp oil in skillet. Saute curry masala until it starts leaving oil on the edge
3. Add methi leaves, peas and salt. Cook them uncovered, stirring occasionally
4. When peas are cooked turn off the heat and keep this mixture aside
5. In a separate skillet heat remaining 1 tsp oil. Add chili-ginger-garlic and onion paste
6. When onions are cooked add cashew nuts paste and methi leaves mixture
7. Add salt, lemon juice and sugar, mix well
8. When it starts bubbling, add cream, mix well and turn off the heat
7. Serve hot with parathas/naan/rice

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