Low Fat Methi Malai Mutter
Methi Malai Mutter is a very rich and mildly spicy classic North Indian dish. This is a thick, creamy, and delicious curry.
Ingredients
For The Gravy
- 1 large Onion chopped
- 1/2 inch Ginger chopped
- 1 Green chili into 3 pieces
- 1/2 medium Tomato chopped
- 1/3 cup Cauliflower florets
- 1/2 tsp Cumin seeds
- 2 Black pepper
- 5 Cashew nuts whole
- 1 tsp Coriander powder
- 1/4 tsp Garam masala
- 1/2 cup Milk I used 2%
- 1 tsp Salt
- 1 tsp Sugar
- 2 tsp Oil
For The Curry
- 2 cup Fenugreek leaves/Methi chopped
- 1.5 cup Green peas I used frozen
- 1/4 tsp Salt
- 1 tsp Oil
Instructions
For The Gravy
- In a pan, add some oil on medium heat. Add some cumin seeds and let them crackle.
- Transfer the ginger, chillies, onions, black pepper, and mix.
- Add 1 tsp salt, coriander powder, and sauté the onions for a minute.
- Transfer the tomatoes, cashew nuts, and cauliflower florets. Mix everything well and cover the pan with a lid.
- Let them cook for about 6-7 minutes by stirring them in between. It is very important to cook the cauliflower until the raw aroma is out.
- Add 1 cup water in a pan, mix, cover it with a lid, and let the mixture cook for about 7-8 minutes.
- Transfer the veggies to a wide bowl to cool down and blend into a smooth puree. You can use a hand blender while the mixture is still hot. Set the puree aside.
For The Curry
- In the same pan, add some oil, transfer the chopped methi, ¼ th tsp salt, mix, and cover the pan with a lid. Let the methi cook for about 3-4 minutes on medium low heat.
- Add some green peas to the pan, mix, and cover it with a lid. Let them cook for about 6-7 minutes stirring between.
- Transfer the puree into the pan. Clean out the blending jar by adding ⅓ cup water and add it to the pan.
- Mix the curry, cover the pan with a lid, and let the gravy cook for about 3 minutes.
- Lower the heat, add some milk, and mix it.
- Add some sugar, garam masala, mix, and cover the pan with a lid. Cook the mixture on low heat for about 2-3 minutes and serve.
Notes
- Cooking the cauliflower in the pan for 6-7 minutes is very important before adding the water to it. The cauliflower will release a raw smell from them so the gravy will turn out delicious.
- Do not add green chillies more than recommended - methi malai mutter tastes amazing when it is mildly spicy and sweet.
- Cook the methi until it reduces in size and releases all the bitter aroma from it.
- If you are using fresh green peas, you can blanch them in some water before adding them into the recipe.