Kitchen Parivar

How to make Methi Mutter Malai.

Prep time: 10 mins

Cook time: 15-20 mins

Serves: 4 people

Ingredients:

1 cup methi (fenugreek) leaves

2 cups boiled green peas

½ cup chopped onions

2-3 green chillies

1 clove garlic

1 tbsp chopped ginger

1 piece clove

1 small cinnamon

1 piece cardamom(elaichi)

2 tsp oil or ghee

½ tsp black pepper powder

1 ½ tsp sugar

salt to taste

cream (malai)for garnishing(optional)

For the white Sauce:

1 Tbsp butter

1 Tbsp maida

1 Cup milk

Method:

How to make white sauce:

1. Take butter in a pan and heat it.

2. Add maida and roast it in butter on low flame till some time. Make sure that maida doesnt turn brown.

3. Then switch off the gas and add milk and keep on stirring continuously till it becomes little thick. You can use a blender to mix the maida and milk to avoid lumps.

How to make methi mutter gravy:

1. Take onion, garlic, green chillies, ginger, clove, cardamom, and cinnamon in a mixer and grind it into a smooth paste.
2. Take oil or ghee in a pan and heat it.
3. Add the above paste in the pan and cook till oil starts separating.
4. Then add finely chopped methi to the paste, salt and cook till the methi becomes soft. Do not cover with lid.
5. After the methi is cooked, add white sauce, boiled peas, black pepper powder and sugar.
6. Cook on low flame till the gravy starts bubbling and the white sauce becomes thick.
7. Switch off the gas,put some cream and mix it properly.

Serve hot and enjoy!

Tips:

1. At the time of serving, if the gravy needs to be made hot once again, then add little milk and heat it.
2. The gravy can also be garnished with grated cheese.
3. While making the white sauce, we can add cooked methi and churn it to get green colour to the curry.