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
Servings Prep Time
4people 15mins
Cook Time
  • 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.