Sunday, September 2, 2012

Methi Malai Mutter

Methi Malai Mutter is a cream-based mild flavoured dish. The combination of fenugreek leaves, cream and green peas is simply awesome.

Servings: Approx. 3-4 Servings

2 cups Fenugreek leaves (Methi)
1 & 1/2  cups Green Peas
1 &  1/2 to 2  tbspns ghee
1/2 tspn Shahi Jeera (Royal Cumin)
1 large chopped onion
White Paste (As given below)
1 cup milk
1 tspn Garam Masala
200 ml Fresh Cream (Thick)
1 tspn Kasuri Methi (Dried Fenugreek leaves)
Water as required
Salt to taste

For the White Paste :
1 chopped Onion
1/4 cup Cashews soaked in water
2-3 Green chillies
1 tspn Ginger paste or freshly grated ginger
3-4 Garlic cloves
Water as required
A pinch of Salt

Method :
Chop the Fenugreek leaves. Take water in a bowl and add a teaspoon of salt to the water. Now soak chopped fenugreek leaves in the water for 10 minutes. Squeeze out water from fenugreek leaves so that it loses its bitter taste to some extent. Set it aside for using in the main vegetable. Then, parboil the green-peas in salt water and keep it ready for using it in the main vegetable. 

To make the White Paste:
Take Chopped Onion, soaked cashews, green chillies, grated ginger / ginger paste, garlic cloves and salt in the mixer container. Add some water to facilitate grinding. Blend it into a smooth paste and set aside for using it in the main vegetable.

To make Methi Malai Mutter:
Heat ghee in a sauce-pan. Add cumin and saute till it crackle. Then add chopped onion and cook till the onions are transulent. Then add washed fenugreek leaves.  Again saute it for 2-3 minutes. Then add the white paste. Cook the paste for 4-5 minutes. Add some butter / ghee at this stage if the paste is very dry. Then add a cup of milk to the mixture. Cook it further for 2-3 minutes. 

Add Garam Masala, Salt, parboiled green-peas and some water to adjust the consistency to the mixture. Lastly, add the cream and Kasuri Methi. Let it cook on slow flame for 2-3 minutes. Serve hot with Roti or Naan.

Notes :

1. Do not cover the pan as fenugreek loses its green colour
2. Some people also add chilli powder and turmeric powder to the gravy. But I have avoided it to retain the original colour

Stepwise Pictures :


  1. Really nice recipe... yesterday i make this... my recipe is slightly different...i will post soon...nice click....

  2. amazing recipe. the step by step pictures are so helpful. will try this in my kitchen. keep up the good work!

  3. amazing recipe. the step by step picres are so helpful. will try this in my kitchen. keep up the good work!

  4. Looks so creamy and delicious..

  5. How do you guys have so much of patience of clicking step by step pictures. Am sure you have hired somebody for that Amu ;)

    Very nice presentation and love the recipe offcourse !

  6. This is a stealing post.The step by step pics are so useful. This is what makes me come back to your blog for more.
    Love Ash.

  7. Looks yummy! Nice step by step recipe...

  8. Looks so rich just like the restaurant gravy..

  9. Wow, I've never tried this dish though i've heard a lot about it. Loved your detailed step by step pics.

    Thanks a lot for visiting my space.Glad to follow you.


  10. nice step wise pictorial! loved the recipe!

  11. It looks very yummy. I like your style of blogging.Good guide for new comers....

  12. Hi Mr. Amu, your dish is really very tempting. Thanks for joining me, glad to follow you back.
    Its nice to see a master chef. i always wanted to know a chef as i am afraid to try something new. Now i have a master guide follower hehehheh.

  13. For how much time did you parboil the peas ? Please reply

    Thank you

    1. The green peas should be put in the boiling water for 10 minutes.


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