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  • Writer's pictureBon Vivant

Methi Mutter Malai

Updated: Oct 23, 2020

Prep time: 10 minutes Cook time: 20 minutes  Total time: 30 minutes 



Fenugreek/Methi leaves (chopped and blanched*) 150 gms

Green Peas/Mutter 100 gms

Onions (roughly chopped) 2 medium 

Ginger (roughly chopped) 2 inch 

Garlic (roughly chopped) 4 large cloves

Cashew 15

Fresh cream 100 ml

Milk /water 180 ml

Salt to taste 

Garam masala 2 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Cumin seeds 1 tsp

Oil 2 tbsp

Butter 2 tbsp


Heat a non-stick pan with 1 tbsp of oil, add in the roughly chopped onions, ginger and garlic, also add in the cashew nuts. Fry them till the onions become translucent (do not change the color, as the gravy needs to be white).Allow the onion mixture to cool down.

Now in the same pan u can add 1 tbsp of oil and fry the blanched methi leaves for few minutes, then keep it aside.

Now add the onion mixture to the grinder with 1 tbsp of water and make a smooth paste. 

Heat 2 tbsp of butter in the same nonstick pan add the cumin seeds and then add the onion paste and fry it for few seconds  then add salt, garam masala powder, coriander powder and cumin powder, mix everything well and cook it for few minutes.

Now add the cream and milk /water stir it well, add in the fried methi leaves and mutter, mix well and cook for few minutes.

Serve it and garnish with some fresh cream.

Enjoy it with any Indian bread😍

Note :

Blanching Methi leaves - Boil water with a little salt and allow the methi leaves to boil in the water for 2-3 minutes then strain it.

Green peas if you are using the frozen once than u need to boil it for few minutes before adding to the curry.


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