February 21, 2023

Low Fat Methi Malai Mutter

Methi Malai Mutter is a very rich and mildly spicy classic North Indian dish. This is a thick, creamy, and delicious curry usually found in most Indian restaurants around the world. It is prepared in a creamy white sauce made with loads of cashew nuts, butter, and cream.

The studded green peas and dark green fenugreek leaves look so gorgeous in a white gravy. Lightly sweet and spicy white gravy tastes absolutely amazing. It is made with minimal spices and makes it a perfect kid-friendly recipe.

Are you ready for my best low fat version of methi malai mutter recipe?

I promise you will not believe it is made without any cream. I have been making this recipe for so many years by using my secret ingredient to make it thick and luscious.

I have made this low fat version of methi malai mutter for so many guests till date. No one realized it until I told them 🙂

I am super excited to share my version of this beautiful and awesome tasting methi malai mutter recipe.

This recipe is very much liked by my family members so I try to incorporate it in our meals bi-weekly. It is a guilt-free version of a classic methi malai mutter recipe to include in your regular meal rotations. Hope it will become one of your family’s favorites soon.

During my trials on a low fat methi malai mutter recipe, I have tried different ingredients to make it thick and creamy. I used corn flour or regular flour as a thickening agent but didn’t like the taste at all, it lacked the flavors.

I used cauliflower and a few cashews while making the gravy and whoa, it tasted amazing! So CAULIFLOWER became the secret ingredient for this thick and creamy low fat methi malai mutter recipe!

My vegan readers, I have used regular milk but feel free to add any plant based milk for this recipe. Enjoy this comforting, easy to make, and simple recipe with any Indian flat bread or rice.

Ingredients

For The Gravy:

Onions
Ginger
Green chili
Tomato
Cauliflower
Cumin seeds
Black pepper
Cashew nuts
Coriander powder
Garam masala
Milk
Salt
Sugar
Oil

For The Curry:

Fenugreek leaves
Green peas
Salt
Oil

Methi Malai Mutter Step By Step Recipe

For The Gravy

In a pan, add some oil on medium heat. Add some cumin seeds and let them crackle.

Transfer the ginger, chillies, onions, black pepper, and mix.

Add 1 tsp salt, coriander powder, and sauté the onions for a minute.

Transfer the tomatoes, cashew nuts, and cauliflower florets. Mix everything well and cover the pan with a lid.

Let them cook for about 6-7 minutes by stirring them in between. It is very important to cook the cauliflower until the raw aroma is out.

Add 1 cup water in a pan, mix, cover it with a lid, and let the mixture cook for about 7-8 minutes.

Transfer the veggies to a wide bowl to cool down and blend into a smooth puree. You can use a hand blender while the mixture is still hot. Set the puree aside.

For The Curry

In the same pan, add some oil, transfer the chopped methi, ¼ th tsp salt, mix, and cover the pan with a lid. Let the methi cook for about 3-4 minutes on medium low heat.

Add some green peas to the pan, mix, and cover it with a lid. Let them cook for about 6-7 minutes stirring between.

Transfer the puree into the pan. Clean out the blending jar by adding ⅓ cup water and add it to the pan.

Mix the curry, cover the pan with a lid, and let the gravy cook for about 3 minutes.

Lower the heat, add some milk, and mix it.

Add some sugar, garam masala, mix, and cover the pan with a lid. Cook the mixture on low heat for about 2-3 minutes and serve.

Tips For Making Methi Malai Mutter

Cooking the cauliflower in the pan for 6-7 minutes is very important before adding the water to it. The cauliflower will release a raw smell from them so the gravy will turn out delicious.
Do not add green chillies more than recommended – methi malai mutter tastes amazing when it is mildly spicy and sweet.
Cook the methi until it reduces in size and releases all the bitter aroma from it.
If you are using fresh green peas, you can blanch them in some water before adding them into the recipe.

Variations

You can use almonds instead of cashew nuts in the recipe.
Fresh green peas can be used instead of frozen peas while making the methi malai mutter.
Keep the gravy color purely white by adding a small raw tomato in the dish. You can completely skip adding the tomato as well. I like to add a little tangy flavor to the dish.
To make it a vegan friendly recipe, use some plant based milk. Almond milk blends really well with the flavors of methi malai mutter.
Skip adding sugar or any sweetener in the dish. I like to use a little to balance out the bitterness of methi.

How To Store Methi Malai Mutter?

This curry can be stored easily in the refrigerator for up to 4 days in an airtight container.

You can freeze the methi malai mutter in a freezer safe container for 2 months. Defrost the curry in the refrigerator for a few hours/overnight and then heat it until piping hot on a stovetop.

How To Serve Methi Malai Mutter?

Serve the curry with plain basmati rice or jeera rice with pickles and some papad.

Methi malai mutter goes very well with any Indian flat bread like plain paratha, roti, or naan.

This curry can be served as a side dish along with potato fry, dal, dry garlic chutney, pickle, rice, and any Indian flat bread to make a wholesome meal. This meal can be served to guests with a few desserts like gajar halwa or gulab jamun along with some vanilla ice cream.

DID YOU LIKE THIS RECIPE?

If you’ve tried the Methi Malai Mutter recipe then don’t forget to rate it.

I will love to hear from you!

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