How to Make Methi Mutter Malai - Recipe on FirstCry Parenting

Methi Mutter Malai

Methi and mutter i.e. fenugreek and peas, makes for a luscious combination. The way their flavours blend with each other in a creamy base is simply awesome. Besides, the fragrant dry masala paste adds that extra zing to the curry. Speaking of pungency however, this curry is mild on the spice parameter and goes exceptionally well with plained steamed rice or jeera rice. Conjure up this curry on a weekend and sit down for a wholesome meal with your family.
Serves Preparation Time
Cooking Time
4 People 20 – 25 Minutes 20-25 Minutes



  • 2 cups fresh methi leaves, chopped
  • 1 cup green peas, boiled
  • 1 cup fresh cream / malai
  • 2 tbsp ghee or oil
  • ¼ or ½ cup water
  • Sugar as required (optional)
  • Salt to taste
  • A handul coriander leaves, chopped

For the Paste

  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 3-4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 or 2 Nos green chilies, chopped
  • ½ cup cashewnuts


Making the Paste

  • Add all the ‘for the paste’ ingredients in a mixer jar and pulse without water. If the mixture is too thick to grind, add a little water. However, a thick paste is what is required.

How to Proceed

 Step 1

Keep a heavy-bottom pan on medium-high heat and pour ghee or oil.

 Step 2

Add the ground paste and saute the paste for 4 -5 min. The paste should be fried till it starts emitting a fragrant aroma.

 Step 3

Keep stirring to avoid the paste from sticking and burning to the pan.

 Step 4

If required, add a little water so that the paste does not stick to the pan.

Step 5

Next, add methi leaves and ¼ cup water or more. The addition of water should be done keeping in mind that the end consistency of the curry should be thick and not runny.

Step 6

Mix well and keep simmering for 10 min.

Step 7

Now, you need to add the boiled peas and cream.

Step 8

Keep on the flame for 5-6 mins and let it simmer.

Step 9

Add a little sugar and salt and give a good stir.

Step 10

Garnish with coriander leaves and serve the curry hot naan, parathas, phulkas or steamed rice.

Nutritional information

Calories 619 K cal
27.1 g
Fats 33 g
68.5 g
57 mg
Sodium 117 mg
Potassium  861 mg
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