Methi Mutter Malai

• 2 cups fresh methi leaves, chopped
• 1 cup green peas, boiled
• 1 cup fresh cream / malai
• 2 tbsp ghee or oil
• ¼ or ½ cup water
• Sugar as required (optional)
• Salt to taste
• A handul coriander leaves, chopped

For the Paste

• 1 onion, chopped
• 1 tsp cumin seeds
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1 or 2 Nos green chilies, chopped
• ½ cup cashewnuts

Method

Making the Paste

• Add all the ‘for the paste’ ingredients in a mixer jar and pulse without water. If the mixture is too thick to grind, add a little water. However, a thick paste is what is required.

How to Proceed

 Step 1

Keep a heavy-bottom pan on medium-high heat and pour ghee or oil.

 Step 2

Add the ground paste and saute the paste for 4 -5 min. The paste should be fried till it starts emitting a fragrant aroma.

 Step 3

Keep stirring to avoid the paste from sticking and burning to the pan.

 Step 4

If required, add a little water so that the paste does not stick to the pan.

Step 5

Next, add methi leaves and ¼ cup water or more. The addition of water should be done keeping in mind that the end consistency of the curry should be thick and not runny.

Step 6

Mix well and keep simmering for 10 min.

Step 7

Now, you need to add the boiled peas and cream.

Step 8

Keep on the flame for 5-6 mins and let it simmer.

Step 9

Add a little sugar and salt and give a good stir.

Step 10

Garnish with coriander leaves and serve the curry hot naan, parathas, phulkas or steamed rice.

Nutritional information

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