Methi Mutter Malai

Bikramjits.Kitchen's picture

Feb. 22, 2014

A rich and flavorful Indian vegetable dish which your guests will surely enjoy when served.


Ghee 5 Teaspoon
Cumin seeds 1 Teaspoon
Asafoetida 1/4 Teaspoon
Garam masala 1/2 Teaspoon
Green peas 1/2 Cup (8 tbs)
Fenugreek leaves 150 Gram , chopped
Cream 1/2 Cup (8 tbs)
Warm water 200 Milliliter
Salt To Taste
For paste
Onion 1 Medium , chopped
Yogurt 1 Teaspoon
Sugar 1 Teaspoon
Cashew nut 1 1/2 Tablespoon , chopped
Green chili paste 2 Teaspoon
Ginger 1/2 Inch



1. Clean and wash the fenugreek leaves, soak them in warm water with 2 teaspoon of salt and set aside.

For Paste:

2. In blender, combine onion, cashew, yogurt, sugar, ginger, and green chili. Blend until smooth.


3. In a pan, heat ghee, add cumin seeds, asafoetida, and the paste. Stir and cook for 3-4 minutes.

4. Add garam masala, green peas, soaked fenugreek, and cream. Stir and cook for 3-4 minutes or until done. If the gravy is too watery add some flour to get a thick consistency or if too thick add some milk.

5. Season with salt to taste and stir well.


6. Serve hot with parathas and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 520Calories from Fat 184

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 506 mg21.08%

Total Carbohydrates 74 g24.7%

Dietary Fiber 5 g20%

Sugars 30 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet