This dish was an inspiration from a local Indian restaurant!!
All you need for this exotic dish is dried or fresh methi leaves, peas and cream in the kitchen !!
Simple, quick and easy to prepare – a variation to the normal accompaniments and tastes absolutely delicious!
The goodness of both the fenugreek leaves and seeds cannot be ignored as they are rich in Vitamins A, B, C, Iron and Phosphorus.
Fenugreek is one of the most ancient spices. Both leaves and seeds have great medicinal value.
A teaspoon of Fenugreek seeds consumed in warm water on an empty stomach is supposed to do wonders for the joints and people suffering from arthiritis.
Ingredients
¼ cup of Kasuri Methi (available in any Indian Grocery store)
OR
2 Cups of Finely Chopped Fresh Methi leaves
1- 1 ¼ Cups of Fresh or Frozen Peas
For the gravy
2-3 Tbs Oil
1 Tsp Cumin Seeds
1 Medium Sized Onion (cut in quarters)
3 Tomatoes (cut in quarters)
100 gms Tomato Paste
1-2 Green Chillies
2 Cloves Garlic
1 Inch Piece Fresh Ginger (roughly chopped)
1 Tsp Garamasala Powder
1 Tsp Red Chilli Powder
1 Pinch of Turmeric Powder
1-2 Tsp Salt
300 grams of Thickened or Fresh Cream
Few Freshly Chopped Coriander Leaves for garnishing
Methi Malai Muttar
Preparation
Cook the fresh peas directly in a pan with water for 5- 6 minutes or Microwave the peas in a covered dish for 5-6 minutes and keep aside
Heat one tablespoon of oil in the pan
Add all the ingredients for the gravy except the cream and fry it for 3-4 minutes until it is soft.
When the above mix is cooled, grind it into a soft mixture.
In the same pan, add the remainder of the oil, saute the chopped methi leaves or the kasuri methi, add the cooked peas for a few minutes.
Fold in the ground masala mixture and fry for a few minutes
Add the cream little by little to reach a semi liquid consistency
Add enough water to make it into a semi solid mixture (according to the texture for the gravy that you would prefer)
Cook it on a low flame for a couple of minutes.
The Methi Malai Muttar is ready to be served – Can be served with rotis, puris, naans, parathas or with plain cooked basmati rice!!
Garnish it with chopped fresh coriander leaves