Saturday, June 21, 2014

Methi Mutter Malai


Fresh Fenugreek/Methi Leaves, chopped - 2 cups
Cooking Oil - 2 tablespoons
Cumin Seeds - 1 tsp
Onion - 1
Tomato - 1 large sized
Whole Milk, cold - 1 1/2 cups
Fresh Cream - 2 tablespoons
Salt to taste
Sugar - 1 teaspoon
Fresh/Frozen Green Peas - 3/4 cup

For Spice Powder:

Cumin Seeds - 1 tsp
Cinnamon - 1" long piece
Cloves - 4
Cardamom - 5
Peppercorns - 6

For Gravy:

Onion - 1
Garlic Cloves - 5
Ginger - 1" piece
Green Chillis - 4
Cashew Nuts - 1 tablespoon
Poppy Seeds - 2 teaspoon


  1. Dry roast all the ingredients for spice powder for 3-4 minutes on medium flame. Take care so that the spices do not get charred. Set aside to cool down.
  2. Wash fenugreek leaves thoroughly and chop them.
  3. Add a pinch of salt and keep it aside for 5 minutes.
  4. Chop 1 onion and tomato.
  5. Squeeze out the chopped fenugreek leaves to remove water from the leaves. Keep the leaves aside. You can discard the water collected. I used it while kneading the chapati dough instead of water.
  6. In a spice blender, powder the dry roasted spices. Keep aside.
  7. Heat 1 tablesppon oil in a pan.
  8. Add cumin seeds.
  9. When the cumin seeds start sizzling, add chopped  fenugreek leaves. Saute for 3-4 minutes. Transfer the sauteed leaves into a plate or a bowl.
  10. Now heat 1 tablespoon oil in the same pan.
  11. Add chopped onion. Saute until it turns translucent in color.
  12. Meanwhile, blend onion, garlic cloves, ginger, green chillis, cashew nuts and poppy seeds into a smooth paste. Do not add water while blending.
  13. Add the blended onion paste to the sauteed onions. Let it cook on medium flame until the raw smell of onion disappears. Keep stirring occasionally to avoid charring.
  14. Meanwhile, blend tomato into a smooth pulp.
  15. Add tomato pulp to the onion mixture.
  16. Add spices, salt and sugar. Cook for 3-4 minutes on medium flame.
  17. Add sauteed fenugreek leaves, green peas, milk and fresh cream. Mix well to combine. 
  18. Check the consistency of the gravy. If you want it thinner add little water and cook for 4-5 minutes on low flame and turn off the flame.
  19. Serve hot with Naan, Rotis or phulkas.

This recipe is adapted from Tarla Dalal recipes.


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