4M- Methi Malai Makai Mutter

The BEST Methi Malai Makai Mutter (minus the Malai)
Literally Meaning Fenugreek leaves, Corn, Cream, Peas Curry in creamy sauce.(minus the cream)!

This is a powerpacked curry and is a delicacy in Vegetarian Indian Cusine. Peas have high nutrition and the Methi/Fenugreek leaves are high in iron and B-vitamins. If the Malai is cut out (or lessened) from this dish, it is heavenly delicious as well as gulit-free.

Fresh fenugreek leaves, Corn, Peas and Milk are the key ingredients in this Dish. I replace the cream with milk and almond powder/meal. If you are able to grind the garam masala freshly(in coffee grinder) then the flavours double. I have been making this dish ever since I got married, because My DH loves it. But This has become my favourite Jazzy-curry dish too. This time I had some spinach leaves lying in fridge. I used it up too. And I couldn’t even make out that spinach was added in there. It tasted just like Methi Malai Makai Mutter

Ingredients:

1 bunch Methi/ Fenugreek leaves(about 2 cups)
1 cup spinach leaves
1 medium onion, minced
2 garlic cloves, finely minced
1 green cilli, minced
Garam Masala Whole*(1 green cardamom, 1 clove/ lavang, 1/4 inch cinnamon, 1/4 tsp cumin/ jeera, 1 bayleaf)
Garam Masala Powdered(1 clove/ lavang, 4 peppercorns, 1 green cardamom, 1/4 tsp coriander seeds. 1/4 inch or less cinnamon) OR 3/4 tsp of good Punjabi Garam Masala
1 cup frozen corn
3/4 cup frozen peas
1 Tbsp Almond powder/ almond meal
1/2 tsp sugar(optional)
1/2 tsp Dry Mango/Amchur powder
1/2 tsp red chilli powder
1 cup Milk(3/4 cup fatfree + 1/4cup 2%)**
salt
2 tsp Canola oil
Serves 3-4. Time-25 mins

Method:

1. Wash, pat dry and chop fenugreek seeds.(I use the stems also, just chop fine). Same for spinach. Wash and defrost peas, corn.
2. Heat Oil on low flame and Add whole garam Masala and saute till fragrant.
3. Add Onion, garlic, green chilli and saute till light brown.
4. Add powdered garam masala and saute for 15 sec till fragrant. Don’t burn.
5. Add the greens and stir fry for 5 mins till dry and partially cooked. (It already smells divine)
6. Add 1/4 cup milk(2%) and let the greens absorb the milk.
7. Once dry- Add almond powder and let greens absorb all of it. Turn gas on low.
8. Add corn, peas,salt, sugar(if using, I didnt have to). Cook 2 mins.
9. Add 3/4 cup of milk and mix well and cook on low. Add more milk if you want more gravy. Let the milk come to a boil on med-low flame. No high flame or you wont get creamy texture. This will take about 7 mins. Check for seasonings.
10. Turn off. Now add amchur powder, red chilli powder, red chilli flakes. And serve.

Ahh – I want to have it again! Relish with your Roti, Pulav, bread, parantha

Note:

1. Previously I have made this using frozen Methi too. Tastes the same, but fresh is healthier
2. * Whole garam masala gave depth of flavour. It is not necessary. Using only powdered masala also it tastes great!
3. **I used combination of 2% milk to get little creamyness. Fully fat-free can be used. If you want very creamy then use whole milk. Cream- Don’t even go there.(Although it will taste beyond heavenly with cream)
4. Can be easily made Vegan by substituting the milk and minus the cream to make it south beach Diet friendly.
5. Dont go by the number of ** or spices or steps. This dish is pretty quick. It is my regular goto- See! (And I don’t spend over half hour on any meal cooking)

Cheers- M

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