Methi Mutter Malai

As the name states the main ingredients are Methi (Fenugreek leaves), Mutter (Green Peas) and Malai (Cream). The actual recipe calls for fresh Methi leaves but I can’t usually source them here in London so my version uses the dried leaves (Kasuri Methi) – you will find it in any Indian store, in the spice section, a decent sized box for a couple of £s. The other substitution is I use Crème Fraiche (half fat variety) instead of cream. I prefer crème fraiche as it doesn’t split no matter how much you boil it. This is shortcut recipe and you can have food on the table in a little over 30 minutes.

Ingredients:

• 2 heaped table spoons of Kasuri Methi
• 1 cup frozen peas
• 150 ml of half fat crème fraiche (I prefer the Waitrose own brand)
• Whole spices- 1 tsp Cumin seeds, few cloves and 1 inch piece of cinnamon.
• 1 large onion sliced
• 1 green chilly
• Handful of whole cashew nuts
• 1 tbsp ghee or oil

Method:

Grind the sliced onions, cashews nuts and green chilly with a little water to a smooth paste and keep aside.

Heat the oil and add the whole spices and fry till fragrant.

Add the cashew onion paste and cook till the raw onion smell disappears.

Add the frozen peas and simmer till the peas are cooked.

Add the crème fraiche and cook for a couple of minutes.

Lastly add the Kasuri Methi and let it simmer for a couple of minutes.

Serve hot with rice, naan or chapati.