½cupfreshly chopped mint or 1 tablespoon dry mint powder
1teaspoondried mango powder/ amchoor powder
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.
Substitute amchoor powder with fresh lemon juice towards the end. 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.
Minty methi mutter malai kofta https://www.carveyourcraving.com/minty-methi-mutter-malai-kofta/