We usually have a few Indian frozen meals from the Indian market in the freezer and they are actually very good. One we normally get is methi malai mutter which is a creamy curry with green peas and methi leaves. I thought it was time to make homemade methi malai mutter and I’m really glad I did! I love methi leaves, but I do have weird experiences with fenugreek seeds. The fenugreek seeds can be so bitter. But the leaves, while they can be bitter as well, also have this interesting aroma that is really yummy. For some reason, I don’t really think you can taste this aroma, you can just smell it! The minute the fenugreek leaves hit the pan the smell started and mmm.
Because I have loved the other couple of recipes I have tried from US Masala’s blog, I decided to try her mehti malai mutter recipe. I adapted it, but just a little. Since I knew the dish was really creamy and we try and save fatty food for when eating out, I was excited that the recipe called for evaporated milk. For some reason I had this idea that evaporated milk would be “lighter” than half & half, making this a lower fat dish, but I was wrong! Since they are both pretty heavy, I might try using half & half next time to see which we like better 🙂
The other recipes I have adapted from US Masala are Kashmiri dahi eggplant and Kashmiri Dum Aloo. Both were fabulous and very unique. I think it was the combination of fennel, ginger and yogurt that made them so interesting to me!
1 bunch methi leaves (fenugreek) hard stems removed and chopped
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
Pinch asafoetida (hing)
1 onion finely chopped
3 green chilis chopped
1 tomato chopped
1 teaspoon ginger paste (or use fresh)
1 trader joe’s frozen garlic cube (or fresh)
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
2 cups frozen peas
1 can evaporated milk (12 oz) or half& half
2 teaspoons garam masala
1 teaspoon sugar
- Rinse methi leaves and sprinkle with salt and let sit while you prep other ingredients.
- Heat oil in a medium saucepan, add cumin and hing and cook until the cumin is toasty.
- Add the onions and cook until translucent, adding the green chilis half way though (if using fresh ginger and garlic, add them half way through as well).
- Add the tomato, ginger, garlic, turmeric, chili powder, coriander powder, and cumin powder, and cook until the tomato becomes a paste.
- Squeeze out the fenugreek and add.
- Add peas and cook for a few minutes.
- Add evaporate milk, garam masala, sugar and salt and cook for 10-15 minutes to let the flavors meld.
- We ate this with tandoori roti (frozen) and yogurt and it went very well. Naan would work well too.