Methi Mutter Malai | Fragrant Fenugreek, Cream and Pea curry
Cashew and Cream curry with Fenugreek Leaves and Garden peas
Servings Prep Time
4people 15mins
Cook Time
25mins
Servings Prep Time
4people 15mins
Cook Time
25mins
Ingredients
  • 2tbsp vegetable oil
  • 1tsp cumin seeds
  • 2-3cloves garlicpeeled and chopped
  • 1/2inch Gingercoarsely chopped
  • 1 green chillicoarsely chopped
  • 1/4cup cashews (plain)
  • 1cup methi or Fenugreek leaveschopped if fresh. If you are using Frozen dont worry, they will wilt and get cooked.
  • 1/2cup peasfrozen or boiled fresh peas
  • 1medium onion
  • 1tbsp poppy seeds or khus khus
  • 1.5tsp garam masala
  • Salt to taste
  • 2tbsp creme fraiche or single cream
  • 1tsp cumin seeds
Recipe Notes
  1. Rinse, clean and chop the fenugreek leaves and leave aside.
  2. In a pan, heat some oil. Once the oil is hot, add the cumin seeds and roast for a minute.
  3. Add chopped ginger, garlic and green chillies and saute.
  4. Add the chopped onion, cashews and poppy seeds and a pinch of salt. Cook until the onions are translucent.
  5. Take the pan off the heat and let all the ingredients cool down.
  6. Transfer the onion mix to a mixer grinder and blend to a smooth paste.
  7. 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.
  8. Saute until the raw fragrances of the ingredients fade away.
  9. Add a little water so that the paste thins a little to form a curry.
  10. Now add the fenugreek leaves and green peas.
  11. Add some garam masala powder and give everything a stir. Cover the pan with a lid and let the peas cook for 5 mins.
  12. Once the curry comes to a boil, add spoons of creme fraiche or single cream and stir well.
  13. Serve the methi mutter malai with hot rotis.