Lunch & Dinner

Methi Mutter Malai

Name: Methi Mutter Malai
Yield: 2
Ingredients: 1 medium onion, chopped; 120 g soft tofu; 5–6 garlic cloves; 6 cashews; Generous pinch cardamom powder; ¼ tsp cinnamon; 1½–2 cups fresh methi leaves (estimated correction); ¾ cup frozen peas; 1½–2 cups chopped spinach (estimated correction); 1 tsp cumin seeds; 1 tsp ghee; ¾–1 tsp garam masala; ½ tsp red chilli powder; ¼ tsp turmeric; Salt to taste; ¾ cup milk of choice; Pinch kasuri methi; Fresh coriander

Methi, peas and spinach in a creamy sauce made from blended tofu, onion and cashews.

Prep: 15 min
Cook: 25 min
Cool sauce: 5 min*
Serves: 2

Ingredients

1 medium onion, chopped
120 g soft tofu
5–6 garlic cloves
6 cashews
Generous pinch cardamom powder
¼ tsp cinnamon
1½–2 cups fresh methi leaves (estimated correction)
¾ cup frozen peas
1½–2 cups chopped spinach (estimated correction)
1 tsp cumin seeds
1 tsp ghee
¾–1 tsp garam masala
½ tsp red chilli powder
¼ tsp turmeric
Salt to taste
¾ cup milk of choice
Pinch kasuri methi
Fresh coriander

Nutrition

Per serving (1/2 of batch), estimated

Calories: 205 kcal
Protein: 12.2 g
Carbohydrates: 24.6 g
Fat: 7.7 g
Fibre: 5.6 g

Method

1
In a small pot, combine onion, tofu, garlic, cashews, cardamom, and cinnamon with enough water to cover. Boil for about 10 minutes until the onion softens.
2
Cool slightly, then blend everything using the same cooking water until smooth.
3
Heat ghee in a pan and add cumin seeds. Once they splutter, add peas and methi and sauté on low heat until the methi wilts.
4
Add garam masala, red chilli powder, turmeric, and salt and cook briefly.
5
Pour in the blended tofu mixture and stir well. Add the milk and simmer gently for 5–7 minutes.
6
Add the chopped spinach towards the end and cook just until wilted.
7
Finish with kasuri methi and fresh coriander.

Radhika’s Tip

Methi and spinach make this an easy way to increase leafy greens. Keep the creamy base balanced with tofu and cashews, and serve with a whole grain or lentil-based side rather than treating the gravy as the main source of energy.

Notes

Serve with — Hemp seed roti or millet roti, and a thick dal for a complete meal. Nutrition basis: Estimated 1½–2 cups each methi and spinach (modelled at 70 g and 53 g); 6 cashews ≈9 g; unsweetened almond milk; excludes roti or dal. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.

* Cool sauce 5 min before blending.

Ingredients

1 medium onion, chopped
120 g soft tofu
5–6 garlic cloves
6 cashews
Generous pinch cardamom powder
¼ tsp cinnamon
1½–2 cups fresh methi leaves (estimated correction)
¾ cup frozen peas
1½–2 cups chopped spinach (estimated correction)
1 tsp cumin seeds
1 tsp ghee
¾–1 tsp garam masala
½ tsp red chilli powder
¼ tsp turmeric
Salt to taste
¾ cup milk of choice
Pinch kasuri methi
Fresh coriander

Method

In a small pot, combine onion, tofu, garlic, cashews, cardamom, and cinnamon with enough water to cover. Boil for about 10 minutes until the onion softens.

Cool slightly, then blend everything using the same cooking water until smooth.

Heat ghee in a pan and add cumin seeds. Once they splutter, add peas and methi and sauté on low heat until the methi wilts.

Add garam masala, red chilli powder, turmeric, and salt and cook briefly.

Pour in the blended tofu mixture and stir well. Add the milk and simmer gently for 5–7 minutes.

Add the chopped spinach towards the end and cook just until wilted.

Finish with kasuri methi and fresh coriander.

Radhika’s Tip

Notes

* Cool sauce 5 min before blending.