Methi Malai Mutter (Fenugreek and green peas in cream sauce)

My mom is a great cook and I have stolen this recipe from her book. I have childhood memories of mom making this delicious dish and the whole family enjoying it with hot parathas and rice. This recipe is simple, and unlike other Indian curries, does not use too many ingredients. The star of the dish is, obviously, fresh fenugreek leaves. I found fresh fenugreek leaves at my local Indian grocery store. The sauce is rich, creamy and mildly flavored with fresh ginger, chili pepper and Garam masala. Fenugreek leaves are bitter and to balance that, there is cream and sugar in the sauce. Try this recipe and let me know how you like it!

Serves: 4 | Prep. time: 10 minutes | Cook time: 25 minutes

Ingredients:

• 10 cashews (soaked in warm water for 30 minutes)

• 1 medium white or yellow onion

• 1 inch piece of ginger

• 1 medium red or green chili pepper (de-seeded)

• 1/2 tbsp canola oil

• 1 bunch fenugreek leaves, washed and finely chopped (about 3 cups)

• 1/2 cup of fresh or frozen green peas

• 1/2 cup heavy cream

• 1 cup 1% or 2% milk

• 2 tbsp corn flour

• salt

• 1/2 tsp Garam Masala

• 1.5 tbsp sugar

• 1 tsp white vinegar

Directions:

1. Blend the soaked cashews, onion, ginger and chili pepper to form a smooth paste. Add a splash of water if needed.

2. In a large pot, heat the canola oil. Once warm, add the paste. Allow the paste to cook, stirring intermittently to prevent it from sticking to the pan. This will take 4 to 5 minutes.

3. Meanwhile, in a bowl, add the heavy cream, milk and corn flour and whisk to combine, breaking any clumps.

4. Add this mixture to the pot and whisk continuously for a minute to prevent formation of lumps. Let this come to a boil, stirring every minute or so to prevent milk and cream from sticking to the pot.

5. Now add in the chopped fenugreek leaves and green peas, and stir to combine. Add salt to taste and Garam masala. Let this cook for 10 to 12 minutes, until fenugreek leaves and peas are tender.

6. Add the sugar, mix well and turn the heat off. Let this rest for 5 minutes before mixing in the vinegar. Serve hot with rice, roti, paratha or naan.