How to Make Methi Muthiya Curry, Indian Recipe
Methi Muthiya Curry is a main course dish made with small, steamed dumplings made of gram flour, spices, and fresh fenugreek leaves.; and dumplings cooked in a spicy, flavorful curry with a base of onions, tomatoes, and spices. Methi muthiya curry is a popular dish in the western Indian state of Gujarat, served with rice or roti.
You can skip the onions and prepare this methi muthiya curry in a delightful tomato gravy. Additionally, you can either – fry the muthia or steam them. I prefer to boil them as it is a healthier and time-saving alternative to frying.
This steamed methi muthiya curry is an easy and quick main course dish perfect for lunch or dinner with chapati, paratha, bajra roti, pickle, onion rings, and a cold glass of lassi.
Enjoy this methi muthiya curry with Methi Paratha, also known as Dhebra in Gujarati. The shared recipe is available on the website
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Table of Contents
Recipe Video
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How to Make Methi Muthiya Curry, Indian Recipe(Updated)
Ingredients
Kofta Preparation
- 1½ cups Fenugreek Leaves
- ½ cup Gram Flour
- 1 tbsp Green Chili Paste
- 1 tbsp Ginger Paste
- ¼ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Garam Masala
- pinch Asafoetida
- Fresh Coriander
- 1½ tbsp Oil
- ½ tsp Carom seeds
- Salt (नमक) – as per taste
Gravy Preparation
- 2 tbsp Oil
- ½ tsp Cumin Seeds
- 2 green chili, ½ inch ginger, 2 tbsp fresh coriander, 2 garlic cloves
- ¼ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Garam Masala
- 2 tbsp Fresh Cream
- ½ cup Fenugreek Leaves
- 2 Onion
- 3 Medium Tomatoes Puree
- 1½ cups Water
- Salt (नमक) – as per taste
Instructions
- Wash 2 cups of fenugreek leaves and slightly dry them under the fan.
- Finely chop the fenugreek leaves and keep half a cup aside to be used later in the gravy.
- Add salt and mix it well. Cover it with a lid and let it rest for 15 minutes.
- After 15 minutes, add ½ cup of gram flour, 1 tbsp of green chili paste, 1 tbsp of ginger paste, ½ tsp of carom seeds slightly crushed, ¼ tsp of turmeric powder, ½ tsp of coriander powder, ½ tsp of red chili powder, a pinch of asafoetida, ¼ tsp of garam masala, fresh coriander leaves, and 1½ tbsp of oil.
- Mix all the ingredients well and knead a semi-soft dough without water. Add 1 to 2 tbsp of water to knead the dough if required.Tip* – The fenugreek leaves will release moisture due to the salt, and you should be able to knead the dough without water.
- Add 1 tsp of oil and knead the dough well again. Now with greased hands, take a little dough and roll it cylinder in shape or any kofta shape you like. Make all the koftas from the remaining dough and keep them aside.
- Add 2 tbsp of oil to a pan. Once the oil is hot, add ½ tsp of cumin seeds and let it crackle. Add two chopped onions.
- Stir occasionally and cook the onions until they turn golden in color. Once the onions turn golden, add puree of 3 medium size tomatoes.
- Stir occasionally and cook till the gravy thickens. To fasten the process, cover with the lid and cook.
- Prepare the masala; add two green chilies, ½ inch ginger, 2 tbsp fresh coriander, and two garlic cloves to a grinding jar and grind it to a paste without water.
- Transfer the ground masala to a bowl, add ¼ tsp of turmeric powder, ½ tbsp of coriander powder, and ½ tsp of red chili powder, and keep aside.
- The moisture from the tomatoes is absorbed, and the gravy has thickened. Add the ground masala and mix all the ingredients well.
- Add very little water (so the masalas don't burn) and mix all the ingredients again.
- Add 2 tbsp of fresh cream and ¼ tsp of garam masala at this stage. Mix all the ingredients well and cook for a minute or two.
- The gravy will release oil. Add half a cup of fenugreek leaves kept aside, and mix all the ingredients well. Cook for a minute.
- Now add 1½ cups of water and salt as per taste. Mix all the ingredients well and let the water come to a boiling point.
- Once the water reaches a boiling point, gently add all the koftas to the gravy.
- Cover it with the lid and cook until the koftas are cooked well or soften. Stir occasionally; it should take 10 to 15 minutes on a low to medium flame.
- Take one kofta on a plate and cut it with a knife to check if it has cooked well. If uncooked, cook it for a further few minutes. If required, add water. Adjust the gravy consistency as per taste.
- Garnish it with fresh coriander and serve hot with paratha, onion rings, and pickle.
How to make Methi Muthiya Curry at Home Step-by-Step Photos
- Wash 2 cups of fenugreek leaves and slightly dry them under the fan.
- Finely chop the fenugreek leaves and keep half a cup aside to be used later in the gravy.
- Add salt and mix it well. Cover it with a lid and let it rest for 15 minutes.
- After 15 minutes, add ½ cup of gram flour, 1 tbsp of green chili paste, 1 tbsp of ginger paste, ½ tsp of carom seeds slightly crushed, ¼ tsp of turmeric powder, ½ tsp of coriander powder, ½ tsp of red chili powder, a pinch of asafoetida, ¼ tsp of garam masala, fresh coriander leaves, and 1½ tbsp of oil.
- Mix all the ingredients well and knead a semi-soft dough without water. Add 1 to 2 tbsp of water to knead the dough if required. Note – The fenugreek leaves will release moisture due to the salt and you should be able to knead the dough without water.
- Add 1 tsp of oil and knead the dough well again. Now with greased hands, take a little dough and roll it cylinder in shape or any kofta shape you like. Make all the koftas from the remaining dough and keep aside.
- Add 2 tbsp of oil to a pan. Once the oil is hot, add ½ tsp of cumin seeds and let it crackle. Add two chopped onions.
- Stir occasionally and cook the onions until they turn golden in color. Once the onions turn golden, add puree of 3 medium size tomatoes.
- Stir occasionally and cook till the gravy thickens. To fasten the process, cover with the lid and cook.
- Prepare the masala; add two green chilies, ½ inch ginger, 2 tbsp fresh coriander, and two garlic cloves to a grinding jar and grind it to a paste without water.
- Transfer the ground masala to a bowl, add ¼ tsp of turmeric powder, ½ tbsp of coriander powder, and ½ tsp of red chili powder, and keep aside.
- The moisture from the tomatoes is absorbed and the gravy has thickened. Add the ground masala and mix all the ingredients well.
- Add very little water (so the masalas don’t burn) and mix all the ingredients again.
- Add 2 tbsp of fresh cream and ¼ tsp of garam masala at this stage. Mix all the ingredients well and cook for a minute or two.
- The gravy will release oil. Add half a cup fenugreek leaves kept aside and mix all the ingredients well. Cook for a minute.
- Now add 1½ cups of water and salt as per taste. Mix all the ingredients well and let the water come to a boiling point.
- Once the water reaches a boiling point, gently add all the koftas to the gravy.
- Cover it with the lid and cook until the koftas are cooked well or soften. Stir occasionally, it should take 10 to 15 minutes on a low to medium flame.
- Take one kofta on a plate and cut it with a knife to check if it has cooked well. If uncooked, cook it for a further few minutes. If required, add water. Adjust the gravy consistency as per taste.
- Garnish it with fresh coriander and serve hot with paratha, onion rings, and pickle.
FAQs
What is methi muthiya curry?
Methi Muthiya Curry is a main course dish made with small, steamed dumplings made of gram flour, spices, and fresh fenugreek leaves.; and dumplings cooked in a spicy, flavorful curry with a base of onions, tomatoes, and spices. Methi muthiya curry is a popular dish in the western Indian state of Gujarat, served with rice or roti.
What is the recipe to make muthia methi nu shaak?
Methi muthiya curry or methi muthia nu shaak is a main course dish made with small, steamed dumplings made of gram flour, spices, and fresh fenugreek leaves.; and dumplings cooked in a spicy, flavorful curry with a base of onions, tomatoes, and spices.
Wash 2 cups of fenugreek leaves and slightly dry them under the fan.
Finely chop the fenugreek leaves and keep half a cup aside to be used later in the gravy.
Add salt and mix it well. Cover it with a lid and let it rest for 15 minutes.
After 15 minutes, add ½ cup of gram flour, 1 tbsp of green chili paste, 1 tbsp of ginger paste, ½ tsp of carom seeds slightly crushed, ¼ tsp of turmeric powder, ½ tsp of coriander powder, ½ tsp of red chili powder, a pinch of asafoetida, ¼ tsp of garam masala, fresh coriander leaves, and 1½ tbsp of oil.
Mix all the ingredients well and knead a semi-soft dough without water. Add 1 to 2 tbsp of water to knead the dough if required.Tip* – The fenugreek leaves will release moisture due to the salt, and you should be able to knead the dough without water.
Add 1 tsp of oil and knead the dough well again. Now with greased hands, take a little dough and roll it cylinder in shape or any kofta shape you like. Make all the koftas from the remaining dough and keep them aside.
Add 2 tbsp of oil to a pan. Once the oil is hot, add ½ tsp of cumin seeds and let it crackle. Add two chopped onions.
Stir occasionally and cook the onions until they turn golden in color. Once the onions turn golden, add puree of 3 medium size tomatoes.
Stir occasionally and cook till the gravy thickens. To fasten the process, cover with the lid and cook.
Prepare the masala; add two green chilies, ½ inch ginger, 2 tbsp fresh coriander, and two garlic cloves to a grinding jar and grind it to a paste without water.
Transfer the ground masala to a bowl, add ¼ tsp of turmeric powder, ½ tbsp of coriander powder, and ½ tsp of red chili powder, and keep aside.
The moisture from the tomatoes is absorbed, and the gravy has thickened. Add the ground masala and mix all the ingredients well.
Add very little water (so the masalas don’t burn) and mix all the ingredients again.
Add 2 tbsp of fresh cream and ¼ tsp of garam masala at this stage. Mix all the ingredients well and cook for a minute or two.
The gravy will release oil. Add half a cup of fenugreek leaves kept aside, and mix all the ingredients well. Cook for a minute.
Now add 1½ cups of water and salt as per taste. Mix all the ingredients well and let the water come to a boiling point.
Once the water reaches a boiling point, gently add all the koftas to the gravy.
Cover it with the lid and cook until the koftas are cooked well or soften. Stir occasionally; it should take 10 to 15 minutes on a low to medium flame.
Take one kofta on a plate and cut it with a knife to check if it has cooked well. If uncooked, cook it for a further few minutes. Adjust the gravy consistency as per taste.
Garnish it with fresh coriander and serve hot with paratha, onion rings, and pickle.
How can I add steamed muthiya to the gravy?
You can either – fry or steam them. I prefer to boil them as it is a healthier and time-saving alternative to frying.
Conclusion
In this Methi Muthiya Curry Recipe, we have shared how to make muthiya with proper measurements of the ingredients and the correct way to steam them with all tips and tricks. This steamed muthiya sabji is perfect for lunch or dinner with chapati, paratha, bajra roti, pickle, onion rings, and a cold glass of lassi. If you like this recipe, please comment and rank us for this recipe. Your suggestions and comments are always welcome and are like a treasure to improve every time.