Nita Mehta is the author of several cookbooks on Indian cooking and I often try out some of her recipes. One recipe that is very popular in my home is "Methi Malai Khumb Matar" from her book, Mughlai Vegetarian Khaana. Methi Malai Khumb Matar literally translates to Fenugreek, Cream, Mushroom & Peas . It is a delicious dish with a distinctive flavour and resembles the rich, aromatic, different from everyday food that we eat at Indian weddings. I have made several attempts at trying to make this recipe healthy and everyday friendly. I have replaced the butter in her recipe with oil, reduced the amount of oil being used and replaced the malai (cream) with skim milk. To still keep the richness of the dish intact, I use 10 whole cashews instead of the 2 tbsp mentioned in her recipe. I also do not add the garam masala mentioned in the original recipe as it masks the flavor of the spice blend in the recipe. This recipe can be made with water too but I like the texture I get with skim milk a lot better. My apologies to the lovers of the original exotic version but I cannot ignore the fact that I can make this every week if I want to without even the slightest thought of calories and fat.
✅ INGREDIENTS
- 200gms mushrooms, preferably small in size
- 1 cup shelled, boiled or frozen peas
- 4 tbsp kasoori methi (dry fenugreek leaves)
- 1 tsp ginger-garlic paste
- 1.5 tbsp oil
- 2 onions, ground to a paste
- 1 cup skim milk
- salt to taste
- 1/2 tsp kashmiri mirch (I like to use this instead of the red chilli as this gives a very nice color)
- a pinch amchoor (dry mango powder)
- Spice-Cashew Blend
- 1/2 stick cinnamon
- Seeds of 2-3 small/green cardamom
- 3-4 cloves
- 4-5 whole black peppercorns
- 10 whole cashews
✅ INSTRUCTIONS
- Trim the stem of each mushroom. leave them whole if small or cut into 2 pieces, if big. Heat 1 tbsp oil in a pan and add the mushrooms. Stir fry on high flame till dry and golden. Add 1 tsp ginger-garlic paste, 1/2 tsp salt and a pinch of black/white pepper powder. Stir for one more minute and remove form fire. Keep cooked mushrooms aside.
- Grind together the ingredients of the Spice-Cashew blend to a fine powder in a small mixer grinder.
- Heat 1/2 tbsp oil and add the onion paste and cook on low heat till oil separates. Do not let the onions turn brown.
- Add the freshly ground spice-cashew blend powder. Cook for a few seconds.
- Add the kasoori methi and skim milk and cook on low heat for 2-3 minutes.
- Add salt, kashmiri mirch and amchoor. Stir for 1 minute.
- Add the boiled/frozen peas and mushrooms. Boil for 2-3 minutes. Add more skim milk if the gravy appears too thick.
- Serve with rice/roti/naan.
Jyotsna
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