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Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
🌿 Vegetarian
Gujarat
Lunch
Gujarat Undhiyu Winter Vegetable Fenugreek Muuthia Classic
Mixed winter vegetables and fenugreek dumplings cooked underground (or in a pot) with a complex sweet-spicy Gujarati masala — the masterpiece of Gujarati winter cooking.
Prep60 min
Cook60 min
Total120 min
Serves4
LevelHard
Method
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1
Make muthia: combine methi, atta, besan, spices and salt.
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2
Add minimal water to form a stiff dough. Shape into oval dumplings.
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3
Briefly deep fry until golden. Set aside.
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4
Make masala paste: blend coconut, coriander, garlic, green chillies, ginger, sugar, lemon juice and cumin to a thick paste.
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5
In a heavy pot layer the vegetables — harder ones at the bottom (yam, banana) and delicate ones on top (papdi, fresh peas). Add fried muthia.
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6
Pour the masala paste over everything. Add 3 tbsp oil and 1/4 cup water.
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7
Cover tightly. Cook on the lowest possible heat for 40 to 50 minutes.
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8
Do not open or stir — the steam does all the work.
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9
When done all vegetables should be tender and have absorbed the masala. Gently mix. Season with salt.
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.
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