Ingredients
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1 cup besan (gram flour)For the Muthiya Dough:
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1/2 tsp ajwain (carom seeds)
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2 tsp coarsely chopped garlic, coriander, ginger, and green chilies (fragrant masala)
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1/2 bowl chopped coriander leaves
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1 bowl chopped methi (fenugreek leaves)
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1/2 tsp haldi (turmeric) powder
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1 tsp Kashmiri red chili powder
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1.5 tsp dhaniya (coriander) powder
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1/2 tsp garam masala
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Salt (to taste)
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2 tsp jaggery powder
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2 tsp oil
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Water (as needed to form a dough)
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2 tbsp oilFor the Sabzi:
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1 tsp jeera (cumin seeds)
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1/2 tsp hing (asafoetida)
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2 tsp garlic-coriander-ginger-green chili masala (prepared earlier)
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1.5 cups fresh green peas
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1/2 tsp haldi (turmeric) powder
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Salt (to taste)
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2 cups water
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2 tsp oil
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Kashmiri red chili powder (for color)
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Dhaniya or garam masala (optional)
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Fresh lime juice (for finishing touch)
About
What’s the secret to a warm and hearty winter meal that brings families together?* Enter *Methi Mutter Muthiya nu Shaak* – a beloved Gujarati delicacy that’s perfect for both family dinners and entertaining guests! This flavorful sabzi is a beautiful combination of fresh fenugreek leaves, green peas, and delectable muthiya (steamed dumplings) infused with aromatic spices. Trust me, once you try it, your kitchen will become the favorite gathering spot during these chilly months!
Steps
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1
Done
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Coarsely chop a small bunch of garlic, coriander, ginger, and green chilies in a chopper. Set this fragrant masala aside. |
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2
Done
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In a mixing bowl, combine 1 cup of besan with all the ingredients. |
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3
Done
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Mix everything well and add water slowly to form a firm dough, similar to paratha consistency. Divide the dough into small portions and roll them into balls. |
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4
Done
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Heat 2 tbsp oil in a kadhai (pan). Add 1 tsp jeera and 1/2 tsp hing. Let them sizzle for a moment. Add the prepared garlic-coriander-ginger mix and sauté until fragrant. |
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5
Done
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Toss in 1.5 cups of fresh green peas, 1/2 tsp turmeric powder, and salt to taste. Stir well. Pour in 2 cups of water and bring to a rolling boil. |
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6
Done
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Gently drop the muthiya balls into the boiling water. Let them cook uncovered for 7-8 minutes on high heat until they float to the surface. |
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7
Done
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In a small pan, heat 2 tsp oil. Add Kashmiri red chili powder for color and cook for a few seconds. Pour this hot tadka over the cooked sabzi. Sprinkle with dhaniya or garam masala (optional) and squeeze fresh lime juice for a tangy finish. |
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8
Done
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Serve your Mutter Methi Muthiya nu Shaak hot with roti, paratha, or rice for a comforting and flavorful meal. Enjoy the cozy winter vibes! |
