“You’re not in competition with anyone but yourself. Outdo your past, not other people” – Author unknown.
I truly believe in this quote and always work to achieve it, recently I have been revisiting my previously blogged recipes and trying to make other versions of them by making the cooking process more interesting or by exploring more flavours and techniques. To a great extent I have been successful in finding other versions and have updated the recipes, and some of the recipes have a totally different approach, like my Kashmiri Dum Aloo recipe which has two totally different takes inspired by different taste buds and regions – old recipe and new recipe and some recipes have additional ingredient(s) or a new technique like my Punjabi Chole recipe.
This recipe is a completely different approach from the one I blogged before and the recipe for the previous version can be found here, I would never say that the taste is better for one recipe than other, as all my recipes are close to my heart and have their own charm and inspiration from a particular region. It’s a pleasure to try the same recipe using new ingredients and experimenting with new flavors, as India is a county of diversity and while a recipe moves from one state to another the name remains the same but the ingredients and cooking process alter.
For this recipe I started by soaking kasuri methi (fenugreek leaves) in luke warm water and by boiling other ingredients – Onion, green chillies, ginger, garlic and cashews till they are soft.
Drain boiled the water, remove the green chillies and grind the other ingredients with yogurt to a paste like consistency.
In a pan, heat oil and butter together and once it’s heated well, add jeera, cinnamon stick, bay leaf and crushed black cardamom seeds.
Once the seeds start to crackle, add green peas(see notes below) and saute it for couple of minutes. Add the ground onions & cashew paste and simmer the gravy. Add the dry spices and cook further for few minutes, then add two cups of water and let the gravy simmer.
Meanwhile, in a separate pan take some butter, drain the water from the kasuri methi and then add the methi in the pan (see notes below). Saute the methi for couple of minutes till dark green colour is achieved.
Then add the methi to the gravy and stir well. Let the gravy simmer for 12-15 minutes and add water if needed and taste check.
Lower the gas flame, add whisked sour cream and mix well. After adding the cream, simmer the gravy for just couple of minutes and then switch the gas off and cover the pan. Leave the pan covered for around 5 minutes before you serve. Serve it with paratha, naan, roti or rice.
Please check the notes provided below for more information. Hope you all enjoy cooking this recipe.
Happy Cooking and stay safe!
Methi Mutter Malai
- 3 tbsp Kasuri Methi
- 1 1/2 cup Green Peas
- 20 Cashew Nuts
- 1 Cinnamon Stick
- 2 medium Onions
- 1 Bay Leave
- 2 Black Cardamom
- 1/2 cup Sour Cream
- 1 cup plain Yogurt
- Salt to taste
- 2 tbsp Butter
- 1 tbsp Oil
- 2 Green Chilliest
- 2 Garlic Clove
- 1 inch Ginger
- 1 tsp Coriander Masala
- 1 tsp Red Chilli powder
- 1 tsp Garam Masala
- Take a pot with 6-7 cups of water, add roughly chopped onions, garlic, ginger, whole green chillies and cashews to the water and boil till onions and cashews are soft which could take around 25-30 minutes.
- Drain the water and let the onions and other ingredients cool down completely. Remove the green chillies and then grind them along with yogurt into a thin paste.
- Soak Kasuri Methi in 1 cup of water and leave it aside and blanch the green peas (see notes below).
- In a pan add 1 tbsp butter and 1 tbsp oil to heat. Once pan is hot, add cinnamon stick, jeera, bay leaf and crushed black cardamom seeds (discard the black cardamom skin).
- Add green peas, sauté for a minute and then add salt, green chillies (used during boiling), coriander powder, red chilli powder and garam masala and sauté.
- Once everything is mixed, add onion & cashew paste and sauté it well and let the gravy simmer for one minute. Then add 2 cups of water and let the gravy boil.
- Meanwhile, in another pan add 1 tbsp butter and add kasuri methi (make sure you drain all the water) and sauté it for about two to three minutes, then add the kasuri methi to the simmering gravy.
- Check for salt and spices and the consistency of the gravy, and let the gravy cook till the raw taste of onion goes away (if needed add more water). This step would take around 12-15 minutes. Then lower the heat and add whisked sour cream (see notes) and stir well to combine.
- Further, cook for two minutes and cover the gravy and turn the gas off.
- Your Methi Mutter Malai is ready, serve it with chapati, paratha or naan.
- If using frozen peas you can blanch them and if you are using fresh peas then boil them. For blanching, boil the peas in water for 2 minutes and then put them in cold water to stop cooking further. Drain and keep them aside.
- I have used dried kasuri methi so I soaked the methi. It is very important to not use roasted or crushed methi as we need methi leaves for this recipe. If using fresh methi then blanch the methi properly and chop it, use 1 cup chopped methi for this recipe.
- I have used sour cream as this gives a little tangy taste but you can use thickened cream also, it won’t change the taste.
Some more recipes:
Cooking is my Passion