🌿 Methi Mutter Malai

Description: A creamy, mildly spiced curry made with fresh fenugreek leaves (methi), green peas (mutter), and cream (malai), simmered in a rich white gravy base — subtly sweet, slightly bitter, and delicately flavored.

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🧄 Ingredients:

For Base Gravy (if not using pre-made white gravy):

• Oil/Ghee – 1.5 tbsp

• Green cardamom – 2

• Cloves – 2

• Bay leaf – 1

• Cinnamon – ½ inch

• Cashews – ¼ cup (soaked for 15 mins)

• Onion – 1 large (sliced, boiled or lightly sautéed)

• Ginger – 1 tsp (chopped)

• Garlic – 1 tsp (chopped)

• Milk – ½ cup

• Water – as needed

• White pepper – ½ tsp

• Salt – to taste

• Cream – ¼ cup

✅ If you're using a ready white gravy base, use ¾ cup for the final dish.

For Final Dish:

• Fresh methi leaves – 1 cup (chopped, tightly packed)

• Green peas – ½ cup (boiled or steamed)

• Butter – 1 tbsp

• White gravy base – ¾ to 1 cup

• Fresh cream – 3 tbsp

• Sugar – ½ tsp

• Salt – to taste

• White pepper – ¼ tsp

• Milk – ¼ cup (optional for adjusting consistency)

• Kasuri methi – ½ tsp (optional, for extra flavor)

👨‍🍳 Method:

🔸 Step 1: Prep Methi

1. Wash and chop methi leaves.

2. Sprinkle a pinch of salt and keep aside for 10 mins to reduce bitterness.

3. Squeeze out excess water.

🔸 Step 2: Cook the Curry

1. Heat butter in a pan, sauté methi leaves for 1–2 minutes till wilted.

2. Add boiled green peas and sauté lightly.

3. Add white gravy base, mix well.

4. Season with salt, sugar, and white pepper.

5. Simmer for 2–3 minutes on low flame.

6. Add cream and mix gently.

7. Adjust consistency with milk, if needed.

8. Simmer again for 1–2 minutes until creamy and thick.

🍽️ Garnish:

• Fresh cream drizzle

• Crushed kasuri methi or coriander microgreens

🍛 Serve with:

• Butter naan

• Tandoori roti

• Jeera rice or ghee pulao