Methi Malai Mutter is a dish that originates from the northernmost part of India, and has slowly become one of the most popular dishes of the Indian cuisines.

To a lot of people, this dish can be very daunting, but if you have all of the ingredients, this dish can be made in less than 30 minutes. You can use fresh fenugreek leaves, or kasoori methi, like we have.

You start by frying the onions in ghee, adding the masalas and the cashew powder, along with the kasoori methi, milk and cream, and you have yourself the prefect methi malai mutter. The richness and creaminess of this dish from the cashew powder and the cream makes it an instant crowd pleaser.

Since the spice level for this dish is very mild (a rare exception in Indian cuisine), the kids will love it too.

Ingredients

1 tbsp ghee

3-4 cardamom pods

2 medium onions, chopped fine

1 tbsp ginger and garlic paste

1 tbsp green chili paste (green chilies blended with water)

water, as needed

2 tbsp kasoori methi

½ cup cashew powder

salt, to taste

½ tsp turmeric powder

1 tsp garam masala

1 tsp coriander powder

1 cup milk

½ cup cream (a little extra to drizzle on top)

1 cup peas

1 tsp cardamom powder

Method

This is a list of ingredients.

To a pan, add the ghee.

Then, add the cardamom pods.

Saute for a minute and add the onions.

Saute the onions till they turn brown.

Next, add the ginger and garlic paste.

Then, add the green chili paste.

Add some water, and cook the gravy for a few minutes.

Then, add the kasoori methi.

Add the cashew nut powder.

Then, add the salt.

Add the turmeric.

Next, add the garam masala.

Add the coriander powder.

And mix all the masalas in.

Then, add the milk.

Next, add the cream.

Finally, add the peas, let them cook and take it off the heat.

Finally sprinkle cardamom powder and mix it in.

Serve hot with a drizzle of cream.