Methi Muttar Malai


  • 2 medium sized bundles fenugreek leaves (methi)
  • ¾ cups green peas
  • 1 large onion
  • ½ inch piece ginger
  • 5-6 cloves garlic
  • ½ tsp red chili powder (as needed)
  • ½ tsp dry mango powder (amchur)
  • ½ tsp cinnamon powder
  • salt to taste
  • 3 tsp cashew butter


Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Add some salt to the chopped onions and cook them in their own juices till they are translucent (fry them without oil). Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. In a blender mix the cashew butter with 1/3 cup water till it becomes like a cream. Add this to the cooked vegetables and serve warm.

Serves 5-6