Methi Mutter Malai is a rich blend of  cream, green peas, fenugreek leaves flavoured with Indian spices which serves as an yummy accompaniment to rotis, parathas, phulkas. 

The name of this dish brings back many sweet memories of my vacation time I spent at Nashik some 15 years ago where my aunt's house was located. During one of the vacation period, my aunt [who is a fantastic cook] had prepared this dish and it tasted lip-smackingly delicious. I couldn't resist myself from eating it with hot phulkas and simple pulao. Thanks to her for introducing this rich creamy Mughlai dish. I tried to take the recipe from her verbally but failed to register it properly because of my ignorance about certain ingredients especially Indian spices. And so I managed to carry back only the name of the dish along with me. This dish always topped the list while ordering the menu during our visit to any of the north indian restaurants in India. The interest to know its recipe never peeped into my mind till the time I got to taste it once again,,, home made methi matar mala prepared by my ex-colleague "M" who was from North India. She shared her recipe and luckily by this time, I was knowledgeable about Indian spices. Since then have been preparing it at home, with possible variations depending on the availability of ingredients. I use less of cream and more of either cashew or almond paste to give that creamy texture to this dish. I have prepared this dish using fresh methi leaves as well as kasuri methi [in absence of fresh methi leaves] and we like both the versions. 




Ingredients

1 cup green peas [I used frozen peas, you can use fresh peas too]
3/4 cup chopped fresh methi leaves [or 1 bunch]
1 tsp cumin seeds
1 medium sized onion, finely chopped
2 tbsp cream [I have used Nestle cream. You can use any other regular cream or home made malai]
1/2 cup milk [I use low fat milk, this time I tried using soya milk]
Salt to taste
Sugar to taste [optional]
Oil

To grind

1 medium sized onion, finely chopped 
1 inch ginger, chopped
4-6 cloves of garlic, chopped
1 green chili
1 small piece of cinnamon/dalchini, 
2 cloves
1 green cardamom [optional]
2 tbsp/22 no. almonds blanched in water
1/4 cup green peas [ I include this to give green color as well as thickness to the gravy]



Method:
Soak almonds [or cashews] in hot water for 10 mins. Peel the skin and keep them aside. Blanch green peas, drain and keep them aside.

Heat 1 tsp oil in a pan, add cinnamon, cloves. Fry it for 30 secs and next add chopped onions, chopped garlic, ginger. Saute them till the raw smell disappears. Add chopped green chili, saute it and switch off the flame. Allow it to cool. Grind the above ingredients from pan along with blanched almonds and 1/4 cup of blanched green peas into smooth paste.

Heat 1 tsp oil once again in the same pan. Add cumin seeds, once they crackle add finely chopped onions. Saute them till they turn translucent. Now add chopped methi leaves and stir-fry it for few mins till the leaves wilt. Add ground paste and saute it for a minute. Add cream, milk, salt and sugar [optional] and gently bring it to a boil until the gravy starts thickening. Add  blanched green peas and mix everything nicely. Adjust with little water to desired consistency and simmer for few mins.  Switch off the flame and serve it hot with rotis/phulkas.

Below pic is the preparation of methi matar malai using kasuri methi [about 2-3 tbsp] in absence of fresh fenugreek leaves. Crushed kasuri methi is added towards the end to this dish just before switching off the flame. 



Happy cooking !