Aloo Methi Mutter Curry / Potato Peas Methi Curry

Today's recipe is rich and creamy curry made with Potato/Aloo-Peas-Methi leaves combo. This is one of my experiment which turned out super doper Hit with my family. A month back H bought one Instant curry mix(dry powder) like spice powder of Paneer Butter Masala, Methi Malai Mutter n one more pack. That spice mix powder gives really a restaurant style taste n it was more liked by my kids especially the Paneer Butter Masala. Its my long time wish to recreate that spice mix at home and wanted to try a curry in that style.

With that spice mix its easy to make PBM , Paneer Tikka Masala, methi malai mutter etc, just mix the spice mix powder in milk n saute onions, tomato puree add milk paste n cook for 4-5 minutes lastly add paneer. So few days back i tried that in my way and it turned out too delicious but it was totally different from that may be if i added Paneer it might be similar. Anyway the curry was awesome n i served with zero oil Rotis. This curry is sure a great combo with Naan, Puris n pulao also. Now to the recipe...

Ingredients

1. Fresh Methi Leaves         1/2 cup (washed n roughly chopped)
2. Peas/Mutter       1/4 cup (fresh or frozen)
3. Aloo/Potato       3 medium (boiled n cut in to bite size pieces)
4. Onion     1 medium(finely chopped)
5. Tomato Paste      1 cup (blend 2 large tomatoes)
6. Ginger Garlic Paste     1tsp
7. Salt    to taste
8. Butter      1/2 tsp
9. Oil       2 tsp
10. Cumin seeds      1/2 tsp

For Milk-Spice Mix

1. Milk     1/2 cup ( i used 2%milk)
2. Red Chili Powder     1 tsp
3. Kashmiri chili powder     1/2 tsp
4. Cumin Powder     1/4 tsp
5. Garam Masala Powder     1/4 tsp
6. Coriander Powder      1 tsp
7. Kasoori Methi/Dried methi leaves      1 tsp

To Wet Grind

1. Cashew nuts     5 no. whole
2. Poppy seeds     1 tsp

Method

• First Soak Cashew nut n poppy seeds in 1/4 cup warm water for 20-30 minutes, after that grind it to a smooth paste with same water n keep aside.
• Boil Potatoes but not too soft n mushy, just hard boiled potato is enough, then cut in to pieces n keep ready.

• Now heat butter in a pan, add methi leaves and fry for 2 minutes n transfer it to a bowl n keep aside.
• To the same pan, add oil heat it n then add cumin seeds n wait till it splutter.
• After that add ginger garlic paste and saute until raw smell leaves then add finely chopped onions and saute till it turns light golden brown.

• Now add tomato paste and saute until the moisture dries up n it turns like thick paste.
• At this stage add milk-spice paste and stir fry for a minute.

• And then add Potatoes n peas and stir for another 2 minutes and add the ground poppy-cashew nut paste and again saute for 1-2 minutes.
• Now u add enough water(to desired consistency) and salt, give a nice mix and cook covered(in medium heat) for one boil.

• Once it starts boiling add the sauteed methi leaves and cook in low heat for 2-3 minutes.
• Lastly add some chopped cilantro n turn off the heat.
• That's it...Rich n delicious Aloo Methi Mutter Curry Ready. Serve Hot with rotis/naan.

Notes:
In the same recipe instead of aloo/potato u can also use Paneer.
Soaking time for cashew nuts n poppy seeds is must, don't omit that, or else the poppy seeds won't blend well n u miss the creamy n smooth texture of  this curry.
Frying methi leaves in butter is optional u can also use oil, but butter gives nice buttery flavor to the curry.