Table of Contents
Introduction – About this Recipe
Mutter Methi Malai is a delicious and popular North Indian curry made with fenugreek leaves, peas, and cream. This recipe combines fresh fenugreek leaves(methi) with green peas and cream is slightly sweet, rich, and creamy curry. Fenugreek leaves have a slightly bitter taste and so they pair beautifully with the richness and sweetness of milk and cream. The recipe is good for kids too, especially the ones who do not like their veggies. This is a good way to get some healthy greens in your food without compromising the flavor. This North Indian curry is well known for its rich creamy texture. Keep in mind that this is not your everyday curry. It is rich and heavy and apt to make for special days when you are not counting your calories.
Equipment’s:
- Colander
- Wok (Kadhai/Saucepan)
- Whisk
Ingredients:
| Amount | Measurement | Item Name |
|---|---|---|
| 2 | Cup | Fenugreek Leaves (Methi) |
| 1 | Cup | Green Peas |
| 3 | Tbsp | All-Purpose flour (Maida) |
| 75 | Gms | Salted Butter |
| 3 & 1/2 | Cup | Milk |
| 1 & 1/2 | Tsp | Salt |
| 2 | Tbsp | Green Chilly-Ginger Paste |
| 2 | Tbsp | Garlic Paste |
| 1 | Tbsp | Oil |
| 1 | Big | Onion |
| 1/3 | Cup | Cream (Malai) |
Pre Prep Procedure:
- Separate Fenugreek Leaves(Methi) from the bunch, no stems, no roots. Once you pick the leaves, wash them thoroughly.
- Peal the peas from the pods and measure one cup. You can use frozen ones also.
- In a medium pot, boil some water. Once the water reaches a roaring boil add Fenugreek Leaves. After 5 mins add green peas(mutter) and let it cook for another 5 mins. Once done strain the mixture with a colander and let it cool.
- Mince onions as fine as you can.
Step By Step Procedure:
We shall make this in two parts:
1st part: White sauce.
2nd part: Frying.
White sauce:
- Take a wok(kadhai), melt 50 gms butter over low heat.
- Once butter melts, add All Purpose Flour(maida) in it. Cook over medium heat and keep stirring it constantly for 2-3 mins to remove the taste of raw flour.
- Once the mixture is smooth and bubbly, gradually stir in milk on a low flame.
- Keep stirring the mixture and make sure there are no lumps in it.
- Continue cooking low flame for 10 minutes. Once the sauce looks smooth and has thickened switch off the flame. Keep it aside.
Frying vegetables:
- Take another wok or you can also take a saucepan, add 25 gms butter and oil in it. Using both butter and oil together will make sure the butter won’t burn up.
- Add minced onions and sauté them for 2 minutes.
- Now add the boiled and strained fenugreek leaves(methi) and green peas(mutter) mixture we had prepared earlier. Sauté it properly.
- Add salt(to your taste), garlic paste, and green chilly-ginger paste and stir it well. Let it cook for 3-4mins.
- After that switch off the flame.
Both parts are done. Time for the finishing touch. Now mix the fried vegetable mixture into the white sauce and switch on the flame. Add a little bit of fresh cream(malai) into it and mix it well. Let it cook for more 2 mins and switch off the flame. There you go it’s ready! Enjoy!
Serving & Plating:
Mutter Methi Malai is served piping hot with a dollop of butter and some chopped coriander for garnish.
Accompaniments:
Mutter Methi Malai goes well with side dishes like lachha onion, pickle, lemons. Frequently enjoyed with Paratha, Jeera Rice, and Dal Fry.
Key Pointers:
- Use fresh green fenugreek leaves as much as possible. In case fresh Fenugreek leaves are not available you can substitute with dried fenugreek(Kasuri Methi) as well. Just reduce the number of dried leaves to a max half a cup.
- You can also use unsalted butter, but once the sabzi is prepared just adjust the taste of salt according to your preference.
- While making the white sauce, do not add all milk together. Slowly add milk a couple of tablespoons at a time while whisking. This will ensure a lump-free sauce.
Storing:
Leftovers can easily be refrigerated for about 4-5 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).
Reheating:
Thaw for 10-15 mins or until it comes to room temperature. Once thawed, add a touch of water or milk to it and microwave for 2-3 mins with a lid. (Refrigeration will cause the sauce to thicken up and will make it feel dry. Adding little water/milk will help Mutter Methi Malai to be moist and the texture will greatly improve). If you don’t have a microwave, you can reheat it in a steamer for 15 mins or directly on the pan on medium flame. (Do not add any liquid if you are steaming)
Nutrition Facts:
Nutrition Facts
Resources:
Also Try – Bottle Gourd Khichdi
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