I have always wondered how methi in the methi mutter malai would taste and was afraid of trying it. What if it would be bitter. But I tried it last week, as my mom made it for lunch she told me, that she tried it earlier also and it is not bitter . I tasted it half heartedly but there was not even a pinch of bitter taste in the gravy infact it was on sweeter side may be because of the butter, cream and milk we are using in the recipe . It is a perfect dish , if you have guests as it is rich, creamy and healthy. Even the kids would love it as it is not spicy.
- Green peas 2 cups
- Fresh Methi leaves 1 cup
- Cream 1/4 cup
- Milk 1/2 cup
- Garam masala 1/2 tsp
- Butter 1 tbsp
- Kasoori Methi 1/2 tsp
- Salt to taste
- Cumin Seeds 1 tsp
To grind together
- Onion 2
- Green Chillies 2-3
- Ginger 1 inch piece
- Cashews 10-12
- Wash methi leaves and separate the leaves from stem. Chop it roughly.
- In a kadai, heat butter, onion, green chilli, ginger. Fry until onions are transparent. Cool down and add cashews and place in the blender.
- Grind it into a smooth paste. Heat kadai with remaining butter and add jeera.
- Add the ground paste and fry well in medium heat.Cook until raw smell goes off with out changing the colour.
- Add green peas and methi. Fry until peas gets cooked well.
- Add turmeric, garam masala and salt. Fry for 2 minutes. Add milk and mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.
- Lastly add the cream and mix well. Let it be for 2 minutes in medium flame again. Switch off the flame and transfer to the serving bowl.
- You can skip garam masala, kasoori methi. But it gives some flavour to the gravy.
- After adding milk or cream never put the stove flame to high.
- Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.
- Pinch of sugar can be added to retain the green colour of the peas while frying.
- You can pre cook the peas too and then proceed with the preparation.
- If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and then make this gravy.
- If using fresh ones, cook it before proceeding.
- Serve with roti or naan or any pulavs.