Methi Mutter Malai is a part of every north Indian menu. The combination of fenugreek leaves and green peas with flavorful masala paste and milk is simply mouth-watering. Check out Ruchi Bharani's take on this popular recipe.

Ingredients: (COMING SOON)

Method:

To make masala paste:
- Add the boiled onion, ginger, chillies and cashew nuts along with grated mawa (khoya) in a mixer bowl and grind them into a smooth paste.

To make the gravy:
- Heat the ghee in a pan.
- Once the ghee is hot, add the masala paste and saute it for about 2-3 minutes.
- Add the grated mawa and saute well.
- Add milk to the gravy and mix well. Let it cook for about 2-3 minutes.
- Add the homemade / readymade cream to the gravy.
- Boil the fenugreek leaves in hot water for about 5 minutes with a pinch of soda. Squeeze out all the water from the fenugreek leaves and add the lump to the gravy.
- Hold the lump with the spatula and keep stirring continuously for the leaves to separate.
- Once all the leaves are separated out, add the sugar, salt to taste and dried fenugreek leaves (crushed between your palm) and mix well.
- Add little water to the gravy.
- Lastly, add the green peas (mutter) to the gravy and mix well.
- The delicious methi mutter malai is ready to be served.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited