This is a twist on the regular Methi Mutter Malai, by the addition of mushrooms to the mixture. Its a very easy, but rich curry to make, especially if you have frozen methi on hand like I do. I never used to buy frozen methi, and have very recently discovered how easy it is when you have it on hand like this. This curry is from my recent favorite cookbook – 660 curries by Raghavan Iyer. I don’t own the book, but end up having it on my cookbook shelf most of the year, thanks to the good library system we have here.
1/4 cup cashews
6 cloves garlic
8 green chillies
1 tbsp canola oil
1 medium onion, chopped fine
8 oz button mushrooms, quartered
1 cup frozen methi greens(thawed)
1 cup frozen green peas
1/2 cup fat-free half and half
salt to taste
Make a paste out of the green chillies, garlic and cashews.
Heat oil in a pan over medium high heat. Add the onions and fry until golden brown. Add the ground paste and saute until the raw garlic flavor is cooked, the paste is browned and starts sticking to the bottom of the pan. Add the mushrooms. The mushrooms give out water, that helps deglaze the pan. Add a half cup of water(used to rinse the blender jar) and bring to a boil. The mushrooms will cook and the gravy will thicken. Add the methi leaves and the peas. Bring to a boil again. Add the half and half and simmer for 5 minutes.
Verdict: The sweetness from the mushrooms, peas and the half and half is balanced by the slight bitterness from the methi and the cashews thicken the creamy sauce beautifully. Easy and rich-tasting.Pin It