This is a different version of methi mutter malai which does not have gravy and is semi-dry. I learnt it from showmethecurry site. The peculiar thing about this version is the use of red dry chillies. The taste definitely differs than the traditional sweet methi mutter malai.
2 Cups Frozen Sweet Peas
1 bunch fresh Fenugreek Leaves (or Dried Leaves aka Kasuri Methi)
Cream or Milk as per taste or enough to reach the consistency
1 tbsp Oil
1/2 tsp Cumin Seeds
2-3 Whole Dry Red Chilies
1 tbsp minced Ginger
1/3 Cup chopped Onion
1/2 Cup chopped Tomato
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
Red Chili Powder as per taste
Salt as per taste
Method:1. Wash Fenugreek Leaves well, chop finely and boil it for a while. Add 1 tsp salt to it while boiling.
Boil it for 5 minutes. This helps in removing the bitter smell from the leaves.
2. Heat oil in a medium skillet.
3. Add cumin seeds and allow them to sizzle. Immediately add dry red chillies and turmeric powder.
4. Stir and add copped onion to it. Saute till the onion turn transparent. Add ginger and mix.
While the onions are cooking microwave the frozen peas for 5 minutes.
5. Add chopped tomatoes, mix and cook for 5 minutes.
6. Now add green peas, coriander powder, garam masala, red chili powder and salt. Mix well, cover and cook for 5 minutes. Stir in between.
7. Drain the Fenugreek Leaves and add it to the peas.
8. Cover and cook until peas and Fenugreek Leaves are cooked (3-6 minutes). Adjust masalas and salt.
9. Add in cream or milk, mix well and bring to a boil. Cook until the milk is evaporated.
If you are using kasuri methi, make sure to break it down by rubbing in between hands and then keeping it to boil.