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(Last Updated On: March 23, 2018)

Methi Mutter Malai

 20 mins       Serves 4         Vegetarian


500 gms methi (fenugreek leaves), chopped
1 cup green peas
½ tsp cumin seeds
½ medium onion, chopped
½ medium tomato, chopped
½ cup milk
1 cup fresh cream
to taste salt
a pinch sugar


For Grinding:

1⁄2 medium onion
4 green chillies
1” ginger
1 tbsp cashew nuts, broken
1⁄2 ” cinnamon
2 cloves
2 black peppercorns
1 tsp cumin seeds


1. Blend the ingredients for the paste and keep aside.

2. Wash the methi, sprinkle ½ tsp salt and keep aside for 15 minutes. Squeeze out the water and discard it.

3. Preheat the skillet on low heat. Add cumin seeds and roast on a medium flame until the fragrance gets released. (Do not burn the cumin seeds as this will lead to a bitter taste.) Sauté the methi with the roasted cumin seeds for 1-2 minutes and keep aside.

4. In a saucepan, add onions until translucent then add tomatoes, paste into the mixture.

5. Mix the sautéed methi, green peas, milk, sugar and salt into the saucepan.

6. Cook on medium heat with the lid on and Redi-Temp™ valve open.

7. Once the valve whistles, close the valve and turn off the heat.

8. Rest the pan for 5 minutes.
9. Add fresh cream, stir and serve hot.

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