We all love the classic methi mutter malai . But how about making it more exciting . A teeni tiny twist to the classic methi mutter malai is today’s post . Hope you like this minty methi malai kofta .
So what’s the twist?
Instead of adding peas to the gravy, I have made peas koftas . Crunchy no fry peas paneer koftas dunked in rich fragrant gravy with refreshing notes of mint and fenugreek leaves. just delicious!. We are kofta and kebab lovers hence it wasn’t unusual for me to add koftas to this recipe.
Make it for your next dinner party or get together and see the guests absolutely loving it.
What are the koftas made of-
Crunchy from outside mouth melting from inside ,these koftas are made from fresh peas , paneer and mint as main ingredients. They aren’t deep fried as traditional ones. These koftas are more healthier as they are cooked in an appe /aebleskiver pan. You can bake or deep fry them too. They make great appetizer on their own . Please check my previous recipe already shared for details and tips . Click on the link here for hariyali kebab/koftas.
And the yum rich gravy-
This is how my mom makes , hence my mother’s recipe. The gravy is made with cashews, fenugreek /methi leaves , fresh mint , some milk and cream and indian spices.
Overall a healthy nutritious main course option . Enjoy it with rotis, parathas or rice.
Minty methi mutter malai kofta
- For the gravy masala
- ½ tablespoon cooking / canola oil
- 1 cup roughly chopped onions
- ½ cup roughly chopped tomatoes
- 2 cloves
- 2-3 peppercorns
- 1 bay leaf
- 5-6 cashews
- 1 small chopped green chilly
- 3-4 garlic cloves
- 2 teaspoon grated ginger
- Additional ingredients for cooking
- ½ tablespoon oil
- 1 ½ cup approx. fenugreek /methi leaves
- ½ cup freshly chopped mint or 1 tablespoon dry mint powder
- 1 .5 cups milk
- 4 tablespoons heavy cream
- 1 teaspoon garam masala
- ¼ teaspoon cardamom powder
- 1 teaspoon dried mango powder/ amchoor powder
- 1 teaspoon sugar
- 1 teaspoon kasoori methi
- Salt to taste
- Rinse the methi leaves well in a colander . Place them in a bowl. Add ¼ teaspoon salt and roughly rub the methi leaves. Keep it aside for 10 -15 minutes. This process helps reducing the bitterness of methi leaves.
- Now heat a nonstick skillet. Add ½ tablespoon oil.
- Add in chopped onions. Saute for 30 seconds.
- Add in the ginger , garlic , green chillies. Sautee them for 15 seconds.
- Now add in the whole spices , tomatoes and cashews and saute everything for a 2 minutes until tender.
- Once the mixture cools down , discard the bay leaf and blend the mixture in the mixer/blender to a smooth paste. Keep it aside.
- Now go back to the methi that has been sitting in the bowl. Rinse it well again to get rid of the salt and bitterness
- In the same skillet , add 1/2 tablespoon oil. On a medium low heat fry the methi for 20 seconds.
- Add in the prepared gravy masala paste . Stir continuously for one minute as the masala tends to splutter.
- Now add garam masala , some salt to taste . Add in the milk and cream .
- Add in sugar.
- Once the gravy comes to a simmer , add in the amchoor powder, cardamom and chopped fresh mint and kasoori methi .
- Cook for a minute more .
- Give a taste test , adjust the salt or the spices and switch off the flame.
- The kofta recipe link is given above in the post .
- At the time of serving just dunk the koftas in the gravy.
This recipe isn't too spicy . You can add more green chillies if you wish.
Sugar is optional but imparts a balanced taste when adding methi in a recipe.
If gravy is too thick feel free to add water to adjust the consistency.
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest .
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