Does this happen to you ?? I sometimes wake up with food cravings that don’t go away until I have eaten the very thing that has been troubling my mind.
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.
A Happy Marriage needs both the wife and husband to develop an understanding to gel well. Similarly Methi Mutter Malai is a perfect marriage of slightly bitter but flavourful Fenugreekleaves in a creamy lightly spiced gravy that is so smooth that it blends perfectly with the peas and Fenugreek leaves. One bite and you will be lost in its velvety smoothness.
So here is my recipe for my all time favourite Methi Mutter Malai.
The Ingredients you need are:
- 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
Method of Preparation:
- 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.
Best served with Roti or Laccha paratha and onion salad. Once you try this one it will become a regular feature in your menu. Easy to make , lightly spiced and equally enjoyed by adults and kids. What is not to love !!
Recipe and Food Styling – Sharvari P Mehan
Photography – Ankit Mehan
Serveware – Made in Japan Homewares
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Have an awesome week ahead.