Methi Mutter Malai

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Methi Mutter Malai

How long it takes: 45 minutes

Number of servings: 5-6

It is a tasty combination of fenugreek/methi leaves with milk cream, matar/mutter (peas) and other ingredients which in turn tastes great to enjoy with plain paratas, roti and chapati too. I have already put up alu-methi masala, methi thepla, methi pulav which were well received by my fellow bloggers and hope they would enjoy this dish too. Methi being a bitter tasting vegetable, requires ingenious ways to incorporate it into the daily platter, such as methi mutter malai. Typically a north Indian dish that is enjoyed in restaurants, I’ve putting my version of methi mutter malai that has been simple to make and can be prepared in just about 35-45 minutes. Here it is:

What you need to have:

1. Fresh methi leaves chopped – 2 cups

2. Green peas – 1/2 cup

3. Milk cream – 1/2 cup

4. Besan powder – 2 Teaspoons

5. Cumin seeds  – 1/2 Teaspoon

6. Cloves – 1-2

7. Cardamom – 1

8. Cinnamon 1/2″ – 2 pieces

9. Big onion cubed – 1

10. Green chilly – 2 (Less spicy)

11. Ginger – 1/2″ piece

12. Garlic pod – 1

12. Curd – 1 Tablespoon (optional)

13. Sugar – 1 Teaspoon

14. Salt – As per taste

15. Cooking oil – 1/2 Tablespoon

Fresh Methi leaves

What you do with what you have:

1. Wash methi leaves in warm water and then wash it again in running cold water. Chop it fine as shown in the image below.

Fresh chopped methi leaves and Green peas

 Ingredients of wet masala and other ingredients of the dish

Remaining ingredients of the dish

2.  Cook green peas in the cooker adding a pinch of salt till soft and keep it aside.

3. Place a skillet with 2 teaspoons of cooking oil in it on medium flame. When hot, add cumin seeds to it and let them splutter.

Seasoning in progress with cumin seeds

4. When done add chopped methi leaves from step-1 to it and add a pinch of salt to it. Close it with a lid so that it is cooked on a low flame, stirring constantly so that it is not burnt.  In the meantime, powder cinnamon, peeled cardamom and cloves to a fine consistency and keep it aside.

Chopped methi leaves being cooked

5.  Grind chopped onion, garlic pod, ginger, green chilly, and cashews in the mixer to a fine consistency.

Ground wet masala

6. When methi leaves is cooked add cooked green peas from step-2 to it and stir well so that it gets mixed. Add the dry powder from step-4 and the wet masala from step-5 to it .

7. Keep stirring.

8. Add sugar and salt to it till the raw smell of the masala disappears and a pleasant aroma oozes out.

Wet masala and cooked green peas being added to the dish

9. Mix besan and milk cream with the beater and add this mix to the dish and keep stirring so that it does not catch / stick to the bottom of the vessel. Taste for salt and sugar, and if needed, also add a little water to bring it to the required consistency.

Besan and milk mix being added to the dish

10. Ready to serve methi mutter malai is as shown in the image below! Enjoy with phulka, chapati or roti.

 Ready to serve Methi Mutter Malai

How long it takes: 45 minutes

Number of servings: 5-6

Good to remember:

1. Always wash methi leaves in both and hot and cold water to get rid of most of the impurities.

2. Using garlic is optional though I personally feel that the pleasant light aroma of garlic enhances the smell and flavour of the dish. Using curds is also optional.

3. After adding besan-cream mix, make sure you stir well constantly and ensure that the dish does not get burnt. It should retain the taste and aroma.

4. Adding sugar is a must for this dish as methi is a little bitter.

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17 thoughts on “Methi Mutter Malai

    prathibha said:
    July 29, 2011 at 10:54 am

    looks delicious…yummy..I love this gravy..its been a long time I visited ur space..:)

    Laavanya ballal said:
    July 29, 2011 at 1:09 pm

    Dear Pratibha ji, It would be nice, if you could specify the quantity of Cinnamon bark used in the recipe. Thanks, in advance, bye,
    Sincerely,
    Laavanya.

      prathibalrao responded:
      July 30, 2011 at 7:49 am

      Hi Lavanya Ballal,

      I have cleared your doubt. Just check.

        Laavanya ballal said:
        July 31, 2011 at 2:33 am

        Thanks for the quick response, dear Pratibha ji.

    Latha said:
    July 29, 2011 at 9:45 pm

    Curry looks yummy!

      prathibalrao responded:
      July 30, 2011 at 7:50 am

      Hi Latha,

      Thanx a lot for comments.

    Sushma Mallya said:
    July 30, 2011 at 3:15 pm

    This is one of my fav gravy …looks so delicious!…thanks so much for the comment at my space.

      prathibalrao responded:
      July 30, 2011 at 9:26 pm

      Hi Sushma,

      Thanx a lot for ur comments as usual.

    Vatsala said:
    July 30, 2011 at 9:39 pm

    very tempting. First time here and glad to follow you. Please visit me as time permits.

    Invitation for a Potluck
    Event – LGSS_Potato

    Varsha said:
    August 1, 2011 at 12:28 am

    Wow, I love MMM, though never manage to eat it since rest of my folks don’t like and we don’t order it in restaurants. Will make this at home for me though now that I have the recipe.

    I love your step by step pics.

    sangeetha said:
    October 8, 2011 at 3:07 pm

    I am going to try this today 🙂 thanks for the recipe 🙂

    Sangeetha
    Muscat

      prathibalrao responded:
      October 14, 2011 at 7:59 am

      Hi Sangeetha,

      Please send me da feed back on preparing the same.

    V Divyanath said:
    July 29, 2012 at 11:38 am

    More values in daily use of alsi seeds for improving constipation which has become victim of present life styles

    prathibalrao responded:
    July 30, 2012 at 8:27 pm

    Hi Divyanath,
    As you know people have become health concious and also these Alsi/Flax seeeds have become a part of the daily menu. If you are interested ihave put up a couple of recipes which include laddoos,etc..,

    dedicated hosting said:
    August 5, 2013 at 3:17 am

    I’m not that much of a online reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your site to come back down the road. Cheers|

      prathibalrao responded:
      August 5, 2013 at 11:29 am

      Hi,

      Thanx a lot for your feed back which is welcome!!!!!!!!

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