Methi Malai Mutter...!!!

Author: Siddhi Shirsat // Category:

This dish is one of my favourites, whenever i go to restaurants and if i have to order something veg i prefer this dish.Its a rich creamy dish witch is basically mildly spiced and have a very nice and unique taste.I had tasted this for the first time 2 years back in pune and i had loved it.I always wanted to try this dish at home.I had googled its recipe but did not get what exactly i want, i wanted exactly the same taste,flavour and ingredients as in restaurants.I had got a spice mix of this dish and made it, it was ok not up to the mark what i want.I saw the ingredients on this pack and decided to make my own recipe and try.So i refered to some recipes on net and also ingredients on spice mix pack and choose the ingredients which i felt were present according to the taste and formed my own recipe and tried it.And i am very happy so say that my first try was succesful, i got the exact taste , flavour and colour of restaurant.Now i will make this very often.

  • 2 cups packed with fresh fenugreek(methi) leaves
  • 1 cup green peas
  • 1 cup fresh cream(i used low fat cream)
  • 2 cups semi skimmed milk
  • 1/2 cup cashewnuts
  • 1 medium onion
  • 2-3 green chillis
  • 2 garlic cloves
  • 1/2" ginger piece
  • 2 tea spoon yogurt
  • 2 tea spoons poppy seeda(khas khus)
  • 3 cloves
  • 2 green cardomoms
  • 1/2 tea spoon fennel seeds(badishep/saunf)
  • 1" cinnamon stick
  • 2-3 table spoon butter
  • 1 tea spoon sugar
  • 1/4 tea spoon cardomom powder
  • 1/4-1/2 tea spoon garam masala
  • 1/8 tea spoon pepper powder
  • pinch of nutmeg powder
  • 2-3 tea spoons kasoori methi(dry fenugreek leaves)
  • salt
  • oil/ghee


Soak poppy seeds,fennel seeds, cardomans, cinnamon stick and cloves in little water for 2 hours.Soak cashewnuts also separately for 2 hours in water.Then grind 1 chopped onion, green chillis,garlic cloves, ginger,yogurt along with soaked whole masalas and cashewnuts.Use water of soaked masalas to grind.Add more water if required and grind to a smooth and fine paste.

Now saute the fenugreek leaves in butter for 2-3 mins.Also saute green peas in butter separately for 3-4 mins till soft.Beat cream in a bowl and keep.

Heat equal amount of oil and ghee in a pan.Add the ground white paste in it and saute on low flame till the raw smell goes and ghee separates out from it.Now add the beaten cream and milk and mix it properly with the paste.

When the mixture starts boiling add the sauted methi leaves and green peas.Cook for a while and add salt, sugar, pepper powder and nutmeg powder.Cook for more 1 min and add garam masala.Add more milk if required to adjust gravy consistency.Finally when it starts boiling, add kasoori methi and remove from flame.Add one tablespoon of butter while its hot and mix it.

Serve hot with naan or parathas.

NOTE: As this dish is originally mildly spiced , i have used spice quantities according to my assumptions.
Different regions has different versions of this dish with slight variations in appearance and ingredients, so i have made it the type which i like.

Preparation Time: 25 mins

15 Responses to "Methi Malai Mutter...!!!"

Sanjana Says :
December 13, 2009 at 1:31 AM

Siddhi, this sounds so divine! I've never tried it before but I know I'm going to have a go sometime soon. A perfect combination of ingredients! Yummy!

SE(Denufood) Says :
December 13, 2009 at 4:04 AM

perfect...u know what..i am commenting on 2nd methi malai dish today..this name itself sounds so yummy..

Sushma Mallya Says :
December 13, 2009 at 9:24 AM

looks so creamy,even i had done this long long back, but ur recipe is still more nice,thanks for sharing it siddi

sangeeta Says :
December 13, 2009 at 1:14 PM

i love methi matar malai n now make a low fat version too..
your version is a bit different that mine n looks very flavorful with many spices..
i have murgh methi malai n corn methi malai too in my archives ..:) i am so in love with this kind of flavor you know :)

Deepa G Joshi Says :
December 13, 2009 at 7:33 PM

I love methi..this version looks nice and creamy..

Malar Gandhi Says :
December 13, 2009 at 11:44 PM

Thats a unique recipe...never had them before...must be tastee

Ushnish Ghosh Says :
December 13, 2009 at 11:49 PM

Dear Siddhi
You have produced a great recipe. But with your kind permission, I wont use any garam masala, whole or powdered, if I am using Methi fresh and Kasouri Methi. Instead I will prefer to add roasted and powdered methi and cumin at the end.
But certainly If I make malai matar paneer, I shall follow your spicing sequence in this recipe
Happy cooking

Cardamom Says :
December 14, 2009 at 6:55 PM

This is one recipe that I have yet to try! thanks for the recipe.

the spice who loved me

Pari Says :
December 14, 2009 at 7:16 PM

Dear Siddhi, this looks creamy and flavorful. I always use fresh methi for my version. I am reminded of restaurant on 18th June road in Panjim where they serve excellent, I think it was Shere Punjab.

A 2 Z Vegetarian Cuisine Says :
December 14, 2009 at 10:02 PM

This sure looks delicious and book marked in my must try.

Gulmohar Says :
December 15, 2009 at 1:53 AM

Sounds delicious..never tried this version..Thanks for sharing :-)

Spice Says :
December 15, 2009 at 10:53 PM

Never had methi with cream sauce....looks delicious..

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