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Methi Mutter Malai

Methi Mutter Malai
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
A tasty combination of fenugreek leaves and green peas.
  • 2¼ cups chopped fenugreek (methi) leaves
  • ½ tsp cumin seeds (jeera)
  • 1 onion, chopped
  • 2 large tomatoes
  • ¾ cup boiled green peas
  • ¾ cup milk
  • a pinch of sugar
  • 3 tbsp oil
  • salt to taste
  • To be ground into a paste
  • 1 onion
  • 4 green chillies
  • 25 mm. (1") piece of ginger (adrak)
  • 3 cloves of garlic (lehsun)
  • 2 tbsp cashewnuts (kaju)
  • 2 tsp poppy seeds (khus-khus)
  • For the dry masala
  • For the dry masala (to be roasted lightly and powdered)
  • 2 small sticks cinnamon (dalchini)
  • 4 cloves (laung / lavang)
  • 2 cardamoms (elaichi)
  • 4 black peppercorns (kalimirch)
  • 1 tsp cumin seeds (jeera)
  1. Wash the fenugreek leaves. Add ½ teaspoon of salt. Wait for 15 minutes and then squeeze out the water.
  2. Put the tomato in hot water for 10 minutes. Remove and blend into a puree.
  3. Heat 2 tablespoons of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3 to 4 minutes. Remove the fenugreek.
  4. Add the balance 1 tablespoon of oil and heat again. Add the onion and fry until golden.
  5. Add the paste and fry for 1 minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, milk, sugar, salt and a little water and cook for a few minutes.
  6. Serve hot.

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