Last week on a cold morning in Melbourne I was heading to the train station to get to work. As I was passing by I happened to look at my neighbour's front garden. It had this huge veggie patch that was full of green herbs. What looked like Fenugreek leaves to me from afar was enough to get my mind working on an overdrive. I was thinking about Fenugreek (Methi ) to such an extent that I could almost smell its freshness. I knew then that I just had to make Methi Mutter Malai to assuage my Fenugreek cravings and that nothing else would suffice.
So here is my recipe for my all time favourite Methi Mutter Malai.
- Brown Onions - 2
- Fenugreek Leaves - 1 cup
- Peas - 200 gms
- Green Chillies - 2
- Garlic Paste - 1.5 teaspoon
- Ginger Paste- 1.5 teaspoon
- Cashew-nuts - 20 in number
- Light Cream - 200 gms
- Milk- 1 cup
- Water - 1/2 cup
- Oil- 1 tablespoon
- Pepper Powder - 1.5 teaspoon
- Amchur Powder- 1/2 teaspoon
- Sugar - 1/2 teaspoon
- Salt to taste
- Finely chop the onion and green chillies and add them to a blender along with cashew nuts. Now add a 1/2 cup milk to this and blend into a fine paste.
- Wash and clean the Fenugreek (Methi) leaves and chop them finely. Steam the peas and keep them aside.
- Now take a wok and add the oil and let it heat. Add the ginger and garlic paste and stir fry it till the raw smell goes away. Next add the onion- cashew paste and reduce the flame to low- medium. Let it cook till the oil leaves the side. This should roughly take about 10- 12 minutes.
- Time to add the chopped methi leaves mix well and add 1/2 cup of milk. Cover with a lid and cook for another 10 minutes.
- Add salt to taste, pepper powder and amchur powder. Then add the cream and half cup of water and mix well. Cover with a lid for 5 more minutes.
- Methi Mutter Malai is ready to be devoured.
Photography - Ankit Mehan
Serveware - Made in Japan Homewares
Have an awesome week ahead.