To begin making the Healthy Methi Mutter Malai (No Cream), get all the ingredients ready for easy cooking.

First step is to prepare the Masala Paste. Gather the onion, green chillies, ginger, garlic, almonds, and poppy seeds.

Place them in a blender or mixer jar with a splash of water to help it blend more smoothly.

Grind this mixture until you get a velvety, lump-free paste. This step is crucial because the paste is what gives this recipe its creamy consistency without using actual cream.

Next step is to cook the Methi (Fenugreek) Leaves. Heat half a teaspoon of ghee in a heavy-bottomed pan on medium heat. Add the chopped methi leaves and a pinch of salt.

Sauté for about 2 to 3 minutes, or until the leaves wilt and become soft. Be careful not to overcook the methi, as it can lose its bright color and many of its nutrients.

Transfer the sautéed leaves to a bowl and keep them aside. This step ensures your leaves remain fresh and retain their health benefits, which is one of the highlights of this recipe.

Next, sauté the Masala Paste.  In the same pan, add the remaining ghee. Carefully spoon in the freshly ground masala paste and sauté on medium heat.

Stir continuously for about 4 to 5 minutes, or until the raw smell of onions dissipates. This step is vital to develop depth of flavor in the recipe.

Once the masala paste looks slightly cooked (it may start to release oil from the sides), add the cumin seeds, turmeric powder, garam masala powder, and black pepper powder.

Stir for a minute to let the spices bloom and release their aromas. Next, Stir in the pureed tomato and continue cooking for another 2 minutes.

Lower the heat slightly and stir in the hung curd. Combine gently to avoid curdling.

Adding curd instead of cream is what makes this recipe a healthier choice, yet it still maintains a luxurious taste and texture.

Add back the sautéed methi leaves and gently fold in the steamed green peas.

Include the sugar, which helps balance any remaining bitterness from the methi.

If the gravy seems too thick, add a few tablespoons of water for a smoother consistency, keeping in mind that this recipe should still remain fairly creamy.

Reduce the heat to low and let the gravy simmer for 3 to 4 minutes.

Taste test and adjust the salt, spices, or sugar as needed. The key is to create a harmonious balance of flavors in this recipe. Once you’re satisfied with the consistency and flavor, turn off the heat and transfer to a serving bowl.

Serve this Healthy Methi Matar Malai (No Cream) recipe hot alongside Tawa Paratha, roti, or steamed rice. Add a simple side salad or raita to complete the meal.