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Methi Malai Mutter मेथी मलाई मटर | Kunal Kapur North Indian Recipes Restaurant Style

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Methi Malai Mutter मेथी मलाई मटर | Kunal Kapur North Indian Recipes Restaurant Style



Smooth creamy Methi Malai Mutter best eaten with laccha parantha. The flavour of methi blends with mutter napped in a silken curry. You can substitute dried methi with fresh methi leaves as well. #MethiMalaiMutter #KKitchen #KunalKapurRecipes #northIndian #Shahi

Serves – 4
Prep time – 15mins
Cooking time – 30 mins


For curry

  • Water – ½ lt
  • Onion (large) – 3 nos
  • Green chilli – 2nos
  • Black cardamom – 2 no
  • Ginger chopped – 1 tbsp
  • Garlic chopped – 1 tbsp
  • Cashew nuts – 12nos
  • Water – 100ml
  • Curd – 3/4 cup
  • Oil – 1 tbsp
  • Butter – 2tbsp
  • Shahi Jeera – 1tsp
  • Cardamom – 3 nos
  • Peppercorn – 5-6nos
  • Turmeric – ½ tsp
  • Chilli pwd – 1tsp
  • Coriander pwd – 2tsp
  • Cumin pwd – 1tsp
  • Water – ½lt
  • Salt – to taste

For Peas

  • Butter – 1 tbsp
  • Dried Methi leaves – 3tbsp
  • Green Peas (blanched) – 1cup
  • Salt – to taste
  • Cream – ½ cup


For Curry

In a pan add a litre of water and add onions, green chilli, 2no black cardamom, ginger, garlic and cashewnuts. Bring it to a boil, lower the heat and cook for 25 min or till onions and cashewnut soften.

Separately soak the dried methi leaves in 100ml of water and keep aside.

Remove the pan from heat and strain the onions. Remove the green chilli & black cardamom. Add the onions to a blender along with curd and blend into a puree. Do not use the strained water from onions, discard it.

Heat a fresh pan and add oil and butter. Add shahi jeera, 1no black cardamom, cinnamon, cardamom and peppercorn. Stir a bit and now add turmeric, chilli powder, coriander powder and cumin powder. Give a quick stir and then add the onion paste. Add ½ lt of water and cook on high heat. Keep stirring till oil surfaces on top. This will take approx 15min.

For peas

In a fresh pan melt 2tbsp of butter and add the dried methi leaves. Make sure to squeeze out excess water from the soaked methi. Stir the methi for a minute and then add blanched green peas. Sprinkle salt and let it cook for another 3 mins.


Now pour over the curry on to the peas and cook for another 5mins. Check for seasoning. Adjust with little water if the curry if too thick. Pour cream, stir and remove from heat and serve hot with parantha.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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