Mutter Methi Malai – Peas with Fenugreek Leaves

by | Mar 23, 2011 | Gujarati Food, Indian Food, Low Glycemic Recipes, No Garlic, No Onion, Punjabi Food, Quick Recipes, Stir-Fry Vegetables / Subjis, Vegan

Methi Mutter Malai
This is a very simple, no-fuss recipe with touch of elegance. It is very quick and healthy. It is also very versatile with many ingredients that can be easily substituted and it still remains very tasty. The goodness of the leaves and peas served in this way will be delightful to everyone in your party.

Cooking Time: 25 minutes
Serves: 4
Recipe Type: Vegan (omit milk for water & butter for oil)
Jain (omit garlic, ginger and onion)

Fresh Methi & Frozen Peas



Ingredients:

1 Cup Frozen Thawed Peas
1 Cup Frozen Thawed Fenugreek Leaves
1 Cup Fresh Fenugreek/Spinach Leaves
1/2 Cup Chopped Onion (optional)
2 Cloves Garlic (optional)
Salt to taste
1 Tsp Green Chili (optional)
1 Tsp Ginger Paste
1 Tsp Cornstarch
2 Cup Milk/Water
3 TBsp Butter/Oil
1 Tsp Coriander Powder
1 Tsp Fennel Seed Powder
1/4 Tsp Nutmeg Powder
1/4 Tsp White Pepper
1/2 Cup Cashews

Or:

Instead of taking the time to blend all of the spices, you can cook this dish faster by using Suhana, Rasoi, a ready-made package mix. All of the spice packages vary in taste. You may like one particular brand over another. I have tried the Suhana name brand package and I thought it was little sweet for me.  Some ready-made packages are spicy so I add only a spoonful and add the rest of the spices on my own. The advantage to making it this way is that it is very quick and it gives the dish a very unique taste.

How to Prepare:

  1. For Gravy, soak the cashews in a 1/2 cup milk or water for at least an hour.
  2. Blend it very well.
  3. Add ginger, garlic, onion and spices (omit ginger, garlic, onion & fennel seeds for Jain recipe)
  4. In a medium sauce pan, heat the butter (oil for vegan) and add the gravy.
  5. Let it cook for about 5 minutes.
  6. Gravy will start to change color.
  7. Mix 1 tsp of corn starch with milk/water on the side.
  8. Add peas, fenugreek leaves and fresh leaves if you have them.
  9. Let it cook for 2 minutes.
  10. Add remaining milk with corn starch.
  11. Stir continuously.
  12. Cover and let it cook for 6-7 minutes on low heat.
  13. You will notice that the gravy is thick and when the peas and leaves are cooked it changes color.
  14. Serve it wit Naan or roti.
  15. It also complements rice dishes.
  16. Garnish with cream.
  17. Green peas can be easily substituted with paneer.
  18. Mushrooms or baby corn also taste great in this gravy.
Nutrition Facts based on original recipe.
Jain or Vegan versions and substitutions will cause values to change.