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12 March 2013,02:00 by
Harshita Kukshal

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Heat oil and butter in a pan. Add cumin seeds and once they sizzle, add ginger-garlic paste and green chilli paste. Saute on medium heat for a minute.
  • Add methi and saute on medium heat for two to three minute.
  • Add coriander powder and salt and saute for two minutes.
  • Add mutter and stir to blend well.
  • Blend refined flour and cream in a seperate bowl. Add this to methi mutter and cook on medium heat, stirring gently, till the gravy starts to boil. Remove from heat.
  • Add green cardamom powder and crushed kasturi methi. Stir and serve hot garnished with a swirl of the remaining cream and ginger strips.


  • 400 grams Fresh fenugreek leaves (methi), chopped
  • 4 cups green peas (mutter), blanched
  • 10 teaspoon IDHAYAM sesame oil
  • 2 teaspoon butter
  • 2 tablespoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon green chilli paste
  • ½ teaspoon coriander powder
  • Salt to taste
  • 1 tablespoon refined flour (maida)
  • 150 ml cream
  • 1 teaspoon green cardamom powder
  • 1 teaspoon dry kasuri methi, crushed
  • 1 inch piece ginger, cut into thin strips

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