Chef Meghna's Recipe: Methi Mutter Muthiya nu Shaak, A Winter Gujarati Delight

What's the secret to a warm, wholesome meal that brings people together during chilly winter evenings? Chef Meghna, a digital creator and culinary maestro, has the answer: Methi Mutter Muthiya nu Shaak, a beloved Gujarati delicacy. Combining the earthy goodness of fenugreek leaves, fresh green peas, and flavorful muthiya, this dish is an explosion of taste and tradition.

Whether you're cooking for family or entertaining guests, this dish is sure to impress. Let's dive into the recipe and bring authentic Gujarati flavors to your kitchen!

The Essence of Methi Mutter Muthiya nu Shaak

This dish is a harmonious blend of fresh ingredients and aromatic spices. The muthiyas, made from fenugreek and gram flour, are gently steamed and added to a fragrant curry of green peas, garlic, and traditional Indian spices. The result? A hearty sabzi that satisfies your taste buds and warms your soul.

2. Ingredients You'll Need

For the Muthiyas:

1 cup gram flour (besan)
1/2 tsp ajwain (carom seeds)
2 tsp garlic-coriander-ginger-green chili mix
1/2 bowl chopped coriander
1 bowl chopped methi (fenugreek leaves)
1/2 tsp turmeric powder
1 tsp Kashmiri chili powder
1.5 tsp coriander powder
1/2 tsp garam masala
Salt to taste
2 tsp jaggery powder
2 tsp oil

For the Sabzi:

1.5 cups fresh green peas
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 cups water
Salt, turmeric, and red chili for flavor

For the Tadka:

2 tsp oil
Kashmiri red chili powder
A squeeze of fresh lime juice
Garnish: coriander or garam masala

3. How to Prepare the Muthiyas

Begin by coarsely chopping garlic, coriander, ginger, and green chilies in a food processor. In a mixing bowl, combine besan with spices, methi, coriander, and the prepared masala. Add water gradually to form a hard dough, similar to paratha dough. Roll the dough into small, even balls.

4. Cooking the Sabzi

In a hot kadhai, heat oil and temper with cumin seeds, hing, and the garlic-coriander-ginger mix. Sauté until aromatic, then add fresh green peas, turmeric, and salt. Pour in water and bring to a boil. Once boiling, gently drop the prepared muthiya balls into the curry. Cook uncovered on high heat for 7-8 minutes until the muthiyas float.

5. The Perfect Tadka

Heat oil in a small pan, add Kashmiri red chili powder for a vibrant color, and pour this flavorful tadka over the cooked sabzi. Finish with a squeeze of lime juice and garnish with fresh coriander or garam masala.

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Chef Meghna's Methi Mutter Muthiya nu Shaak is a comforting, flavour-packed Gujarati dish perfect for winter meals. Pair it with roti, paratha, or rice for a wholesome experience. This recipe not only captures the essence of traditional Indian cooking but also brings the cozy vibes of winter to your kitchen.