I have always wondered how methi in the methi mutter malai could taste and afraid of trying it if it could be bitter. But when I tried last week, there was not even a pinch of bitter taste in the gravy. May be the butter, cream and milk we are using in the recipe. I was thinking how I will like and afraid how Aj will like it. But he loved it! So when ever I get fresh methi leaves, I am gonna make this. Pair it with Naan or roti, you will sure love it! Recipe slightly adapted from here.

Methi matar malai recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 3

Green peas(frozen) - 2 cups

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Methi leaves fresh - 1 cup

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Cream - 1/4 cup

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Milk - 1/2 cup

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Garam masala - 1/2 tsp

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Turmeric (optional) - a pinch

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Butter - 1 tblsp

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Kasoori methi(optional) - 2 pinches

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Salt - as needed

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Jeera - 1 tsp

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To fry and grind

Onion - 1

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Cashews - 7

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Green chilli - 5

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Ginger - 1 small piece

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Cardamom - 2

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Cloves - 1

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Method

1. Wash methi leaves and separate the leaves from stem. Chop it roughly. 
2. In a kadai, heat butter, add cardamom, cloves, onion, green chilli, ginger. Fry until onions are transparent. Cool down and add cashews and place in the blender.
3. Grind it into a smooth paste. Heat kadai with remaining butter and add jeera. 
4. Add the ground paste and fry well in medium heat.Cook until raw smell goes off with out changing the colour.
5. Add green peas and methi. Fry until peas gets cooked well.
6. Add turmeric, garam masala and salt. Fry for 2 minutes. Add milk and mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame. 
7. Lastly add the cream and mix well. Let it be for 2 minutes in medium flame again. Switch off the flame and transfer to the serving bowl.

Notes

• You can skip garam masala, kasoori methi and turmeric. But it gives some flavour to the gravy.
• After adding milk or cream never put the stove flame to high.
• Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.
• Pinch of sugar can be added to retain the green colour of the peas while frying.
• You can pre cook the peas too and then proceed with the preparation.
• If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and then make this gravy.
• If using fresh ones, cook it before proceeding.

Goes well with roti, naan or any pulavs. I would love to have this with naan. Yummy and creamy methi matar malai!

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