Methi Malai Mutter Recipe Creamy Fenugreek Peas Curry (2025 Trend)
Try this rich and creamy Methi Malai Mutter recipe — trending in 2025 for its flavor and nutrition. Learn step-by-step method, tips, storage, and serving ideas.
Introduction
In 2025, there’s a growing trend in Indian kitchens toward creamy, vegetable-forward curries that combine nutrition with comfort. One such rising favorite is Methi Malai Mutter — a luscious curry made with fresh fenugreek leaves (methi) and green peas (mutter) in a creamy base. The slight bitterness of methi tempered by the creaminess makes it a balanced dish that appeals to modern palates.
This recipe fits perfectly into seasonal cooking (when methi is abundant), and also works well with frozen peas year round. It’s ideal for lunch/dinner with roti, paratha, or steamed rice. Below you’ll find step-by-step instructions, alternates for vegan version, serving tips, health notes, and more.
🥄 Ingredients
| Ingredient | Quantity | Notes / Variation |
|---|---|---|
| Fresh methi leaves | 2 cups (packed) | Washed, stalks trimmed |
| Green peas | 1 cup (fresh / frozen) | Adjust as per liking |
| Onion | 1 (medium) | Finely chopped |
| Tomato | 1 (medium) | Pureed or finely chopped |
| Ginger-garlic paste | 1 tsp | Fresh is better |
| Green chili | 1 | Slit or chopped |
| Cashews | 8–10 | Soaked (for creaminess) |
| Fresh cream / heavy cream | ¼ cup | Or substitute coconut milk for vegan |
| Milk | ½ cup | Optional (for additional creaminess) |
| Oil / Ghee | 2 tbsp | Or neutral cooking oil |
| Cumin seeds | ½ tsp | |
| Turmeric powder | ⅛ tsp | |
| Red chili powder | ¼ tsp | Adjust as per heat preference |
| Garam masala | ¼ tsp | |
| Salt | To taste | |
| Fresh coriander leaves | For garnish |
Preparation Steps
Clean & Prepare Greens
Clean methi leaves: Pick leaves from the tougher stems or discard thick stems. Wash thoroughly under running water (you may soak 2–3 times to remove grit).
Chop: Roughly chop the leaves.
Soak cashews: While prepping, soak the cashews in warm water for 10 minutes, then grind to a smooth paste (use a little milk/water).
Cook Base
Heat oil/ghee in a pan over medium heat.
Add cumin seeds—let them sizzle.
Add chopped onion and sauté until translucent.
Add ginger-garlic paste and green chili; sauté 1 minute until aromatic.
Add tomato puree / chopped tomato, turmeric, red chili powder; cook until oil separates.
Add Methi & Peas
Add chopped methi leaves + peas, salt, and mix well. Cook covered for 4–5 minutes until greens wilt and peas are tender.
Mix in the cashew paste and milk/cream. Stir gently and simmer for 3–4 minutes, ensuring it doesn’t stick or curdle.
Sprinkle garam masala, stir, and turn off heat.
Adjust Consistency & Garnish
If too thick, add warm milk or water to reach desired gravy consistency.
Garnish with fresh coriander leaves and a drizzle of cream (optional).
Serving & Presentation
Serve Methi Malai Mutter hot with:
Soft rotis, parathas, or naan
Steamed basmati rice or jeera rice
A salad or raita on the side
For festive meals, pair with dal and vegetable sabzi
You can also present it with a swirl of cream and a sprig of coriander for an appealing plate.
Storage & Make-Ahead Tips
Refrigerator: Store in an airtight container, up to 2 days.
Reheating: Reheat on low flame, add splash of milk/cream to loosen.
Freezing: (If made vegan / no dairy) Freeze in portions for up to 2 months. Thaw and reheat gently.
Health & Nutrition Notes
Methi is known for iron, fiber, and antioxidants.
Peas add plant protein and fiber.
Use low-fat milk or coconut milk for lighter version.
Skip heavy cream for a heart-friendly choice.
Tips & Variations
For vegan version, replace dairy cream with coconut cream / cashew cream and use plant milk.
If methi is too bitter, blanch briefly in salted boiling water before using.
You can add paneer cubes (cubes fried lightly) for extra richness.
Adjust spice levels—use red chili flakes or green chili depending on your heat preference.
Add a pinch of kasuri methi (dried fenugreek leaves) at the end for aroma.
North Indian Vegetarian Curries Collection
Conclusion
The Methi Malai Mutter recipe captures the best of modern vegetarian trends — creamy richness with seasonal greens, balanced flavor, and adaptability for both traditional and vegan diets. It fits the 2025 trend toward flavor-forward, plant-centric curries. Try this in your next meal rotation, and let me know how it turns out!
FAQs
Q1: Can I skip cashews / cream and still have a tasty curry?
Yes — you can use just milk or coconut milk and increase the quantity slightly — the curry will be lighter but still flavorful.
Q2: What if methi is too bitter?
Blanch for 1 minute in salted boiling water and then drain — this reduces bitterness.
Q3: Can I use frozen methi leaves?
Yes, though fresh gives better texture and aroma. Thaw and drain excess water before using.
Q4: How to make it low-fat?
Use low-fat milk, skip cream, and reduce oil. Use non-stick pan to avoid sticking.
Q5: What other vegetables go well in this curry?
You can add baby corn, carrots, or bell peppers in small diced form for variation.
