Methi Mutter Malai Recipe: When you think of Punjabi main courses, Methi Mutter Malai is often one of the first dishes that comes to mind. Loved by both kids and elders, this creamy fenugreek and green peas curry is a crowd-pleaser.
The gravy of Methi Mutter Malai has a mildly sweet taste that perfectly complements the flavorful fenugreek leaves. A freshly ground spice mix adds depth to the dish, while the inclusion of poppy seeds and cashews gives it a rich and creamy texture.
Combining fenugreek leaves and green peas provides ample iron, making this restaurant-style Methi Mutter Malai a nutritious choice, especially for those who are picky about eating green leafy vegetables.
Methi Mutter Malai Recipe Ingredients:
For Methi Mutter Malai:
- 2 cups chopped fenugreek (methi) leaves
- 3/4 cup boiled green peas
- Salt to taste
- 3 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 cup finely chopped onions
- 1/2 cup fresh tomato pulp
- 1 1/4 cups milk
- 1/2 tsp sugar
- 2 tbsp fresh cream
- To Be Ground Into A Smooth Paste:
- 1/4 cup roughly chopped onions
- 2 green chillies, roughly chopped
- 25 mm piece ginger
- 3 garlic cloves
- 1 tbsp broken cashew nuts
- 2 tsp poppy seeds
For The Dry Masala Powder (Lightly Roasted and Powdered):
- 25 mm piece cinnamon
- 4 cloves
- 2 cardamoms
- 4 black peppercorns
- 1 tsp cumin seeds
Method for Methi Mutter Malai Recipe:
- Wash the fenugreek leaves, sprinkle ½ tsp of salt, and set aside for 15 minutes. Squeeze out the water and discard it.
- Heat 2 tablespoon of oil in a kadhai and add the cumin seeds. Once they crackle, add the fenugreek leaves and sauté on medium flame for 2 to 3 minutes. Remove and set aside.
- In the same kadhai, add the remaining 1 tablespoon of oil. Sauté the onions on medium flame for 1 to 2 minutes until translucent.
- Add the prepared paste and about 2 tbsp of water. Sauté on medium flame for 1 to 2 minutes, stirring occasionally.
- Mix in the tomato pulp and dry masala powder, and cook on medium flame for 1 to 2 minutes.
- Add the green peas, sautéed fenugreek, milk, sugar, salt, and fresh cream. Cook on medium flame for two minutes, stirring occasionally.
- Serve the Methi Mutter Malai hot.
Nutrient values per serving:
- Energy: 250 cal
- Protein: 6.5 g
- Carbohydrates: 13.5 g
- Fiber: 4.3 g
- Fat: 18.8 g
- Cholesterol: 10 mg
- Sodium: 32.3 mg
Conclusion:
Methi Mutter Malai Recipe is a delightful Punjabi dish loved by people of all ages. With its creamy texture, rich flavor, and nutritional benefits, it’s a versatile dish that can be enjoyed as a main course during festive occasions or as a comforting meal on regular days. Experiment with different variations and spice levels to suit your taste preferences.
FAQs about Methi Mutter Malai Recipe:
What is Methi Mutter Malai?
Methi Mutter Malai is a popular Punjabi main course dish made with fenugreek leaves (methi), green peas (mutter), and a creamy gravy. It’s loved for its mildly sweet taste and rich, creamy texture.
What gives Methi Mutter Malai its unique flavor?
The unique flavor of Methi Mutter Malai comes from the combination of fenugreek leaves, green peas, and a freshly ground spice mix. The inclusion of poppy seeds and cashews adds richness and creaminess to the dish.
Is Methi Mutter Malai a nutritious dish?
Yes, Methi Mutter Malai is nutritious as it combines fenugreek leaves and green peas, providing ample iron. It’s a good choice for those who are selective about eating green leafy vegetables.
Can I make Methi Mutter Malai ahead of time?
Yes, you can prepare Methi Mutter Malai ahead of time and reheat it before serving. It stays well in the refrigerator for a few days.
What can I serve with Methi Mutter Malai?
Methi Mutter Malai pairs well with various Indian bread like roti, naan, or paratha. It can also be served with steamed rice or pulao for a wholesome meal.
