Minty methi mutter malai kofta
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5 from 1 vote

Minty methi mutter malai kofta

A delicious twist to the classic methi mutter malai with refreshing notes of mint and melt in mouth peas koftas. Makes a great addition to Indian main course menu
Course: main
Cuisine: Indian, Punjabi
Author: Khushboo


  • For the gravy masala
  • ½ tablespoon cooking / canola oil
  • 1 cup roughly chopped onions
  • ½ cup roughly chopped tomatoes
  • 2 cloves
  • 2-3 peppercorns
  • 1 bay leaf
  • 5-6 cashews
  • 1 small chopped green chilly
  • 3-4 garlic cloves
  • 2 teaspoon grated ginger
  • Additional ingredients for cooking
  • ½ tablespoon oil
  • 1 ½ cup approx. fenugreek /methi leaves
  • ½ cup freshly chopped mint or 1 tablespoon dry mint powder
  • 1 .5 cups milk
  • 4 tablespoons heavy cream
  • 1 teaspoon garam masala
  • ¼ teaspoon cardamom powder
  • 1 teaspoon dried mango powder/ amchoor powder
  • 1 teaspoon sugar
  • 1 teaspoon kasoori methi
  • Salt to taste


  • Rinse the methi leaves well in a colander . Place them in a bowl. Add ¼ teaspoon salt and roughly rub the methi leaves. Keep it aside for 10 -15 minutes. This process helps reducing the bitterness of methi leaves.
  • Now heat a nonstick skillet. Add ½ tablespoon oil.
  • Add in chopped onions. Saute for 30 seconds.
  • Add in the ginger , garlic , green chillies. Sautee them for 15 seconds.
  • Now add in the whole spices , tomatoes and cashews and saute everything for a 2 minutes until tender.
  • Once the mixture cools down , discard the bay leaf and blend the mixture in the mixer/blender to a smooth paste. Keep it aside.
  • Now go back to the methi that has been sitting in the bowl. Rinse it well again to get rid of the salt and bitterness
  • In the same skillet , add 1/2 tablespoon oil. On a medium low heat fry the methi for 20 seconds.
  • Add in the prepared gravy masala paste . Stir continuously for one minute as the masala tends to splutter.
  • Now add garam masala , some salt to taste . Add in the milk and cream .
  • Add in sugar.
  • Once the gravy comes to a simmer , add in the amchoor powder, cardamom and chopped fresh mint and kasoori methi .
  • Cook for a minute more .
  • Give a taste test , adjust the salt or the spices and switch off the flame.
  • The kofta recipe link is given above in the post .
  • At the time of serving just dunk the koftas in the gravy.
  • Enjoy!


Substitute amchoor powder with fresh lemon juice towards the end.
This recipe isn't too spicy . You can add more green chillies if you wish.
Sugar is optional but imparts a balanced taste when adding methi in a recipe.
If gravy is too thick feel free to add water to adjust the consistency.