Methi Mutter Malai | Fragrant Fenugreek, Cream and Pea curry
Cashew and Cream curry with Fenugreek Leaves and Garden peas
Course
Main Dish
Cuisine
Indian
Servings
Prep Time
4
people
15
mins
Cook Time
25
mins
Servings
Prep Time
4
people
15
mins
Cook Time
25
mins
Ingredients
2
tbsp
vegetable oil
1
tsp
cumin seeds
2-3
cloves
garlic
peeled and chopped
1/2
inch
Ginger
coarsely chopped
1
green chilli
coarsely chopped
1/4
cup
cashews (plain)
1
cup
methi or Fenugreek leaves
chopped if fresh. If you are using Frozen dont worry, they will wilt and get cooked.
1/2
cup
peas
frozen or boiled fresh peas
1
medium
onion
1
tbsp
poppy seeds or khus khus
1.5
tsp
garam masala
Salt to taste
2
tbsp
creme fraiche or single cream
1
tsp
cumin seeds
Recipe Notes
Rinse, clean and chop the fenugreek leaves and leave aside.
In a pan, heat some oil. Once the oil is hot, add the cumin seeds and roast for a minute.
Add chopped ginger, garlic and green chillies and saute.
Add the chopped onion, cashews and poppy seeds and a pinch of salt. Cook until the onions are translucent.
Take the pan off the heat and let all the ingredients cool down.
Transfer the onion mix to a mixer grinder and blend to a smooth paste.
In the same pan, heat a little more oil and once the oil is hot add the paste back and cool for a couple of mins.
Saute until the raw fragrances of the ingredients fade away.
Add a little water so that the paste thins a little to form a curry.
Now add the fenugreek leaves and green peas.
Add some garam masala powder and give everything a stir. Cover the pan with a lid and let the peas cook for 5 mins.
Once the curry comes to a boil, add spoons of creme fraiche or single cream and stir well.
Serve the methi mutter malai with hot rotis.