Smoked Methi Malai Mutter


Methi Malai Mutter

Methi Malai Mutter is a super-hit combination as their flavors complement each other very well.I added a variation of making it with some smoky flavor to enhance the taste. My guests were impressed & the dish was a hit. I bet that this recipe will be a hit with you too & you will want to add it to your favorites list. The best part of this recipe is, it is very easy & simple yet very tasty.Hope you like it!!


– 1 large onion quartered
– 3 large tomatoes quartered
– 1/2 bunch methi leaves cleaned and finely chopped
– 1/4 cup cashew nuts
– 1 big black cardamom
– 1 small cardamom
– 1 small cinnamon stick
– 1/2 tsp nutmeg powder
– 1 tsp black pepper powder
– 1 tbsp green chilli paste
– 1 tsp ginger paste
– 1tsp garlic paste
– salt to taste
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1 tsp sugar
– 1/2 cup frozen peas
– 1/2 cup whole milk (I use half & half milk instead of cream)
– a pinch turmeric powder
– 2 tbs oil
– 2 tbs kasuri methi
– 1 tbs ghee
– 1 tsp ghee + a small piece of coal


– In a frying pan heat oil.
– splutter cumin seeds + cinnamon + cardamom + cloves then add onions+ tomatoes + coriander powder + ginger, garlic, chilli paste+ cashews + haldi + salt + sugar + pepper. Cook until tomatoes leave water and cashews are soft.
– puree to fine paste the cooked mix once cool.
– In a separate kadhai , heat ghee, add the peas + methi leaves saute for 2 mins.
– add the puree and stir well.
– add milk to the gravy and let it boil.
– Add kasuri methi by crushing it in between your palms.

For the smoke flavor:
Take a small piece of lit coal in a katori.
Place the katori in the middle of the gravy.
Pour 1 tsp of ghee on it and cover it immediately.
Let it rest for 10-15 mins so that the smoke flavor is absorbed.
Serve it with hot roti




Baigan Bharta

Baigan Bharta

Baingan Bharta is mashed eggplant cooked with spices. Traditionally Bharta is made with charcoal roasted eggplant on a sigree. With the modern kitchen it sometimes becomes difficult to accommodate the traditional technique. I have tried to customize the method by roasting it in the oven in order to get the perfect bharta taste & flavors .


  • 2 Big  Fat Eggplant
  • 1 Cup Tomatoes Chopped
  • 1/2 Cup Onion Finely Chopped
  • 3 Chopped Chillies (Use the ones used in roasting the eggplant)
  • 5-6 Garlic Chopped (use the ones used in  roasting the eggplant)
  • 2-3 Red Chillies
  • 2 Tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • A pinch Asafoetida
  • 2 Tbs Oil
  • 2 Tsp Red Chilli Powder
  • 2 Tbs Coriander Powder
  • 2 Tbs Cumin Powder
  • Salt to Taste
  • Handful Coriander.
  • 1 small piece of charcoal

Instructions :-

-Preheat Oven at 180 C /350 F

-Make slits in the eggplant and insert the garlic cloves and green chillies in it.

-Rub some oil on the eggplant.

-Bake the Eggplant in the oven for 30 mins or until the skin starts to peel. (Keep turning the eggplant  after every 10 mins.

-Once the Eggplant is completely roasted ,Remove the garlic cloves & chillies.

-Peel the eggplant & mash the soft part. For the smoke flavour:

-Take a small piece of lit coal in a katori.

-Place the katori in the middle of the mashed eggplant.

-Pour 1 tsp of ghee on it and cover it immediately.

-Let it rest for 10-15 mins so that the smoke flavour is absorbed.

-Heat Oil in a kadhai.

-Add  Asafoetida + cumin seeds + chopped garlic + chopped chillies + Red chillies + Red chili. powder + turmeric powder + coriander powder + cumin powder. Cook for 1 min.

-Add chopped onions + tomatoes + salt  Cook until tomatoes are soft.

-Add the mashed eggplant + chopped coriander. Cook until oil separates.

-Serve hot with roti