Methi Mutter ki Sabzi
Here is a classic vegetable curry with green peas and fenugreek leaves. Fresh cream and cashew nut paste neutralise the bitterness of the fenugreek leaves and give it a yummy taste.
Gurdip Kohli Punj's Methi Mutter ki Sabzi recipe

- Indian


- 4

Cooking Time

-5-10 Min


- Medium

Preparation Time

- 10 Min


  • 1 cup green peas
  • 1 cup fenugreek leaves
  • 3 to 4 tbsp oil
  • 2 died red chillies
  • 1 cup chopped onions
  • 1 tbsp cashew nut paste
  • ½ tsp All ground spice
  • 2 tsp fresh cream
  • ½ tsp powdered cardamom
  • salt to taste
  • water
  • For Garnish Fenugreek leaves fried
  • Cashew nuts


  1. 1

    Heat oil in a pan and add dried chopped red chillies garlic, chopped onions and cashew nut paste.
  2. 2

    Also add a little salt and all ground spice along with green peas and mix well with the masala.
  3. 3

    Pour some water into it and add fenugreek leaves and mix well.
  4. 4

    To make the sabzi more flavourful, add some fresh cream and cardamom powder.
  5. 5

    Let the vegetables cook for some time.
  6. 6

    Once done, transfer it to a serving bowl.
  7. 7

    Garnish it with fried fenugreek leaves and cashew nuts.
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Gurdip Kohli Punj


Gurdip Kohli Punj’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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