Friday, August 9, 2013

Methi Mutter Makhana Malai

Methi Mutter Makhana Malai - a creamy, delicious, mild flavored, rich looking curry made with fenugreek leaves, green peas and makhanas (fox nuts)!! This is a simple, easy and quick recipe. It is served with any Indian breads like rotis/parathas/naans and even with rice.


For Grinding:

  •  2 medium onions cut in quarters
  •  3 green chili
  •  4-5 garlic cloves
  •  1"  ginger piece
  •  10-12 cashew nuts
  •  3 tablespoon Dahi (yogurt)

For Gravy:

  •  2 tablespoon oil/ butter
  •  3 cardamom pods
  •  pinch of black pepper powder
  •  1/2 teaspoon roasted cumin seed powder (jeera powder)
  •  1/4 teaspoon garam masala
  •  salt to taste
  •  1/2 cup Malai (heavy whipping cream)
  •  1/2 cup milk
Other Ingredients:
  • 1 cup Methi (fenugreek leaves)
  • 1/2 cup mutter (green peas)
  • 3/4 cup makhana (fox nut)
  • 2 tablespoon broken cashew nuts

For Garnishing:

  • tomato slices
  • few cashews


  1. Heat the little oil or butter in a pan. Add makhanas (fox nut) and roast them for 4-5 minutes on low flame till they become crunchy and crispy. Keep aside.
  2. Boil green peas in salty water for few minutes. Then add fenugreek leaves and switch off the flame. After 2 minutes, drain the water and keep aside.
  3. Take all the ingredients for grinding into a blender and grind them into a fine paste.
  4. For Gravy, Heat oil or butter in a pan, add cardamom pods.
  5. Then add grinded paste and sauté it for few minutes.
  6. When Gravy starts to leave oil/butter and reduce in half quantity, add black pepper, garam masala, salt and heavy cream and sauté it for a minute and add milk and bring it to boil.
  7. Now add boiled green peas and methi, broken cashew nuts and roasted makhanas and let cook for a minute.
  8. To serve, pour Makhana Methi Mutter Malai in a serving bowl and garnish with the tomato slices and Cashews.
 Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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