Methi Mutter Malai

Methi Mutter Malai

By NamakShamak
  • Serves: 3
  • Prep Time: 15 Minute
  • Cooking: 10 Minute
  • Calories:

I have been cooking up this creamy , mildly spiced subji for a long time now! Little did it strike me to share this amazing recipe with everyone! It was our usual friday dinner ( I have a special meal for friday and saturday evenings as compared a lighter phulka subji meals on weekdays…its time to indulge,considering the upcoming weekend …a heavy meal and the laziness is affordable with the relaxed weekend off days!)…So back to our dinner, it was methi mutter malai made with whole wheat parathas…and my husband was like…”I didnt see this recipe on your blog so far”…(he s the one following each of my blog recipes..and it so happened one day ,that I posted a fried chicken recipe made the same afternoon,and he asked me, when I made it ,since he didnt get to enjoy some of the fried chicken..) So, despite this being a quiet an easy recipe , I decided to post my version of it….Any recipe easy or complicated is worth sharing,if its indeed delicious! So my version of this creamy punjabi recipe, best enjoyed with crisp hot parathas.



  1. In a microwave safe bowl,mix sliced onions,ginger,garlic,green chillies and cashewnuts and 1 tsp oil and microwave on high for 1-2 mins,till onions turn translucent but do not brown. Cool and grind to a fine paste,using little water or milk if needed
  2. Heat ghee or oil in a non stick kadhai and add jeera or cumin seeds. Once they crackle,add the ground paste and saute on low heat till oil seperates.
  3. In another pan,drizzle little oil and saute the chopped methi leaves for 1-2 mins.This step ensures that the slight bitterness of methi does not overpower the gravy. Add this to the sauted paste and mix. Add boiled peas,salt and sugar and mix. Add mi
  4. Let the gravy simmer. Finally add cream and stir. Transfer in serving bowl and garnish with chopped coriander. Serve hot with Parathas.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!