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methi mutter malai recipe

fenugreek leaves and peas in a onion and fresh cream curry
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: North Indian
Keyword: side dish for chapathi
Servings: 3 people
Calories: 247kcal
Author: Jinoo Jayakrishnan
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  • 1/2 tsp ghee
  • 1/2 tsp cumin seeds
  • 2 medium onions - roughly chopped
  • 2 no garlic - chopped
  • 1 inch ginger chopped roughly
  • 2 no green chilli - slit
  • 1 tbsp poppy seeds/khuskhus
  • 1 cup methi leaves - chopped
  • 1/4 tsp turmeric powder
  • 1/8 tsp cardamom powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1/2 cup fresh cream
  • 1/4 cup green peas - cooked
  • 1/8 tsp sugar


  • cook the green peas and prepare the methi leaves by chopping them finely
  • firstly, to saute and grind, heat ghee in a pan and crackle cumin seeds.
  • add chopped onions, garlic, ginger, green chilli, and fry till onions are transparent.
  • add in poppy seeds and saute for few more minutes.
  • let the mixture cool and grind it to a paste. Keep it aside.
  • in the same pan, add chopped methi leaves and turmeric powder. saute till it shrinks. take it in a bowl and keep it aside.
  • Again, in the same pan, add prepared masala, water. mix well and let it come to a boil.
  • add cardamom powder, coriander powder, garam masala and salt.
  • boil for few minutes.
  • add fresh cream and mix once again.
  • lastly, add sugar, cooked peas, cooked methi leaves and stir until combined.
  • let it cook for 5 minutes and serve hot with chapathi.