A very delicious recipe for those who savour a soft, creamy textured gravy. Methi malai mutter – the name literally is a combination of the three main Ingredients of this recipe. literally translated to english it would read Fenugreek Cream Green-peas.
Fenugreek is one of my absolutely favourite leafy vegetables. Though all this time, I never really could find fenugreek outside India. Until the last Friday when my husband came home with a bunch (must have been like 100 gm or so).💖
So today was methi malai mutter cooking in my kitchen. And it came out very nice therefore I am penning it down.
1. Fenugreek leaves – 100 gm
2. Onion – two large
3. Tomato – one large
4. Cream – 1.5 dl
5. Almonds – 10
6. Cashews – 10
8. Bay leaf – 1
9. Black pepper corns – 5-6
10. Green cardamom – 1
11. Cinnamon stick – 1 (approx. inch long)
13. Green peas – 1 bowl
14. Sugar – 1 tsp
1. Pluck the leaves of fenugreek off the hard stem. All hard stem is to be removed and thrown away. Wash thoroughly in water and keep in a bowl. Now sprinkle around 1/2 tbsp salt on the leaves. Mix a little and let the leaves stand for 15 min.
2. Slice up the onions length wise into thin slices. Take oil in a pan for frying and fry the onion pieces until almost brown. Remove from oil and keep aside.
3. Puree the tomato.
4. Soak almonds and cashews in half a bowl of hot water for 20-25 min.
5. Squeeze out all water from the fenugreek (methi) leaves. Discard the water. Chop up the leaves into small bits.
6. Take 2 tbsp oil in a pan and place on medium-high heat. Add the chopped leaves and stir fry for two minutes. Remove the leaves in a bowl and keep aside.
7. Take 3 tbsp oil in the same pan that we used for frying the leaves. Place it on medium heat. Add the bay leaf, cinnamon stick, cardamom, black pepper corns and stir fry until you start to get a nice aroma (this will take like 1 min). Now add the tomato puree and stir fry until tomato starts to leave oil.
8. In the meantime, puree the fried onions. I added about 2 tbsp water in my grinder to help with the grinding.
9. When the tomatoes have oozed out oil, add the pureed fried onions. Mix well and stir fry for another minute.
10. Now add the fried fenugreek (methi) and green peas. Mix well. Reduce the flame and let this simmer for a minute. (I used frozen peas that were already soft). If you are using fresh peas, then par boil them before.
11. Puree the almonds cashew mix to a smooth paste.
12. Add the almonds and cashews paste to the pan where our tomato, onion, peas and fenugreek is cooking. Also add in the cream.
16. Finally add salt, sugar and a little water if you find the gravy to be too thick. A slightly thick gravy is good though.
17. Mix well. Simmer for a few minutes and methi malai mutter is good to eat.
This recipe pairs well with bread (roti, parantha, naan) or with rice.