Mutter methi malai - peas with fenugreek leaves
Imprimer cette page Recipe type:
Main DishNumber of serving:
4 servingsPreparation time:
10 minutesCook time:
25 minutesReady in:
Cooking Units Converter
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
For Gravy, soak the cashews in a 1/2 cup milk or water for at least an hour.
Blend it very well.
Add ginger, garlic, onion and spices (omit ginger, garlic, onion & fennel seeds for Jain recipe)
In a medium sauce pan, heat the butter (oil for vegan) and add the gravy.
Let it cook for about 5 minutes.
Gravy will start to change color.
Mix 1 tsp of corn starch with milk/water on the side.
Add peas, fenugreek leaves and fresh leaves if you have them.
Let it cook for 2 minutes.
Add remaining milk with corn starch.
Cover and let it cook for 6-7 minutes on low heat.
You will notice that the gravy is thick and when the peas and leaves are cooked it changes color.
Serve it wit Naan or roti.
It also complements rice dishes.
Garnish with cream.
Green peas can be easily substituted with paneer.
Mushrooms or baby corn also taste great in this gravy.