Dhabewali Methi Malai Mutter


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This is a Dhaba version of the popular dish - Methi Malai Mutter. In contrary to the traditional dish, this dish is spicy and red in colour. The traditional dish is sweet and white in colour.

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Dhabewali Methi Malai Mutter recipe - How to make Dhabewali Methi Malai Mutter

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Fry Fenigreek Leaves
2 tbsp oil
1/2 tsp asafoetida (hing)
chopped fenugreek (methi) leaves
salt to taste

For Methi Malai Mutter
3 tbsp oil
1 tsp cumin seeds (jeera)
2 chopped onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
4 roasted and chopped tomatoes
1/2 cup fresh cream
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tbsp coriander-cumin seeds (dhania-jeera) powder
1 cup boiled green peas
1 cup water
salt to taste

For Garnishing
fresh cream
To Fry Methi

    To Fry Methi
  1. Heat oil in a pan, add the asafoetida and the chopped Fenugreek leaves and saute for 3-4 minutes on high flame. Add salt and further fry it for two minutes so that the water (if any) evaporates. Set it aside.

To make Dhabewali Methi Malai Mutter Sabzi

    To make Dhabewali Methi Malai Mutter Sabzi
  1. Heat the oil in a pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and saute till they turn golden brown.
  3. Add the ginger paste, garlic paste and green chilli paste and saute for 2 minutes.
  4. Add the chopped roasted tomatoes and cook for more 5 minutes.
  5. Add the fresh cream and mix well.
  6. Add turmeric powder, red chilli powder, coriander-cumin powder and mix well.
  7. Mash the tomatoes to some extent, add salt and mix well.
  8. Add the green peas, fried fenugreek leaves and mix well.
  9. Add some water and simmer for five minutes.
  10. Serve hot garnished with fresh cream.

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This recipe was contributed by Amarendra Mulye on 20 Aug 2014
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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