GoodEats Style: Healthy Methi Malai Mutter (No Cream Version)

Methi Malai Mutter is so true to its name recipe. Because whosoever came up with this recipe for the first time ever must have been a simple human who innocently used the main ingredients as the name of this exotic preparation. That said, this rich lip-smacking recipe is one of the must have menu items in the big fat Indian weddings. Due to its high fat content, from malai/cream, it might not make it to the list of healthy recipes. But instead of being deprived, I tried this new version which is protein rich and heart healthy. Most health freaks must have already got the hint to the recipe twist. And I bet ya'all won't be able to tell the difference between the regular and the modified version :)

So instead of Methi Malai Mutter, mine became Methi Yogurt Mutter! All 3 ingredients are boosting with health benefits. Methi or Fenugreek might be the less discovered ingredient by the non Indian crowd. Fenugreek is rich in dietary fiber, protein and essentials vitamins and minerals. It helps lower blood glucose and cholesterol levels, and may be an effective treatment for both type 1 and 2 diabetes. And much is already known about the health benefits of mutter(peas) and yogurt. So getting straight into the recipe that I cannot wait to make again.

Recipe
1 cup fresh methi/fenugreek leaves, chopped
or1/2 cup frozen fenugreek/methi leaves, thawed
1/2 cup frozen peas, thawed
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 cup greek yogurt or hung curd
1 tomato, pureed
1/4 tsp cinnamon powder
1 tsp garam masala powder
1/2 tsp brown sugar/honey
salt to taste
1 red onion
1/2 cup almonds
2 tsp poppy seeds
2-3 cloves fresh garlic
1 inch ginger
1-2 green chilies

In a blender, grind onion, poppy seeds, almonds, ginger, garlic and green chilies. Set aside.
Set a medium pan on medium heat with 1 Tbsp of oil.
Add cumin seeds and turmeric. As the seeds crackle add fenugreek leaves and peas. Saute for 6-7 min or until softened. Set aside.
In a pan, heat 1 Tbsp of oil and add the blender onion mix. Cook well on medium to completely take away the raw smell. This may take around 10 mins. Stir occasionally.
Puree the tomato and add to the cooked onion mix.
Add cinnamon powder, salt, sugar and garam masala power. Mix well.
Add the yogurt and mix well. Hung curd or greek yogurt has no water content so you need not worry about the yogurt separating due to heat.
Now add the cooked peas and methi leaves mixture. Cover and simmer for 5-7 mins.