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Methi Muttar Malai
- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to pick only the tenderest methi leaves or the dish will turn bitter.
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Methi Muttar Malai is a popular dish at most north Indian restaurants. It is a flavourful and aromatic dish that has a creamy, smooth and delicious gravy.
- Fenugreek leaves (methi) (1 cup)
- Onion, chopped (1)
- Black cardamom (badi elaichi) (1)
- Bay leaves (tejpatta) (1)
- Cinnamon (dalchini) (½-inch stick)
- Cumin seeds (jeera) (¼ tsp)
- Oil (1 tbsp)
- Ginger-garlic (adrak-lahsun) paste (½ tsp)
- Green chillies (hari mirch), chopped finely (1)
- Green peas (muttar) (¼ cup)
- Salt (to taste)
- MTR Garam Masala (¼ tsp)
- Cashew nuts (kaju) (6 to 7)
- Fresh cream (2 tsp)
- Heat the oil in a kadhai. Add in all the spices and when they start releasing an aroma, add in the chopped onion and sauté for a minute.
- Then, toss in the ginger-garlic paste and green chillies and keep stirring till they have turned pinkish in colour. Let it cool.
- Grind this mixture along with the kaju to form a smooth paste.
- Thoroughly wash the methi leaves with water. Sprinkle some salt over them and leave them be for 10 minutes. Squeeze out all the water and chop up the leaves.
- Boil the peas.
- Heat oil in a kadhai and toss in the cumin seeds. As they begin to sizzle, add in the prepared paste and keep cooking till the mixture has started to leave the sides of the pan.
- Next, add salt and the MTR Garam Masala and cook for about a minute.
- Then, mix in the chopped methi and green peas along with some water. Let it all come to a boil.
- Stir in the cream next and let it simmer for about 3 to 4 minutes. Switch off the flame.
- Serve with roti, paratha, naan or rice.