Methi malai mutter is a creamy North Indian curry with tender green peas and aromatic fenugreek leaves. Infused with garlic, ginger, and gentle spices, it delivers a subtle tang and rich flavour. Perfect for pairing with rotis, parathas, or steamed rice, it’s a simple yet satisfying vegetarian main course.
Clean, wash, and roughly chop the methi leaves. Wash the green peas and drain thoroughly. This ensures even cooking and preserves the fresh green colour.
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Step 2: Prepare Aromatics
Peel and chop the onion. Peel the ginger and garlic, then grind them into a fine paste. Keeping aromatics fresh enhances the curry's flavour profile.
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Step 3: Sauté Onions
Heat oil in a pan over medium heat. Add chopped onions and cook until translucent and soft, forming the flavourful base for the curry.
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Step 4: Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and sauté for another minute, allowing the raw aroma to cook off and releasing a fragrant base for the fenugreek.
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Step 5: Blanch and Add Methi
Blanch chopped fenugreek leaves in boiling water for a minute, then refresh with cold water to reduce bitterness. Add to the pan and sauté gently for 2–3 minutes.
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Step 6: Add Peas and Spices
Mix in green peas, red chilli paste, cinnamon powder, and amchur. Stir to coat the vegetables evenly with the aromatic spices.
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Step 7: Simmer with Cream
Add fresh cream and salt to taste. Simmer gently for 5–6 minutes, stirring occasionally, until peas are tender and the curry reaches a creamy consistency.
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Step 8: Final Taste Check
Taste and adjust salt or spice as needed. The curry should be creamy, lightly spiced, and fragrant with fenugreek.