Quick and Easy Methi Mutter Pulao with Paneer Capsicum Curry


Methi and Mutter are made for each other in the culinary world 😀 This pulao comes together in about 10 minutes flat if you have pre-cooked rice on hand. If you combine rice-cooking time, it takes an extra 10 mins. However, the flavor is just superb. The aroma of the methi combined with the sweetness of the fresh green peas makes this rice really yummy. In our house, fresh methi leaves are hardly used. We prefer the dried variety, Kasuri Methi, that is the packaged kind. The packet instructions ask you to soak the methi in hot water with a little salt and then use it, but I find that sautéing in oil also gives you a nice flavor. You can choose to experiment either way. I ate this pulao with some Paneer Capsicum curry, which was a superb combination and worked very well for me since I am a paneer lover 🙂

For the Methi Mutter Pulao



  • Dry Kasuri Methi – 1tbsp
  • Green peas fresh/frozen – ½ cup
  • Ginger Garlic paste – ½ tsp
  • Green chillies – 2 (slit lengthwise)
  • Salt to taste
  • Oil – 1 tbsp
  • Cooked Basmati Rice – 1 cup


  • Cook the Basmati rice with water & a little salt. Spread on a plate, fluff with a fork and allow to cool.
  • In a wide bottomed pan, heat the oil.
  • Add the slit green chillies and ginger garlic paste and fry for few seconds until the raw smell of the ginger garlic is gone.
  • Add the dry kasuri methi leaves and your peas to this and give it a quick sauté.
  • Add water to cover the peas and turn down the flame to medium-low. Cover with a lid and cook until peas are soft but still firm.
  • Add salt to taste.
  • Add the cooled rice to this and mix well. Avoid over mixing as that will break the rice.
  • Adjust salt per taste.

For the Paneer Capsicum curry

This is also a quick curry that is a great pair with any kind of rice or rotis. The curry base can be kept intact and the vegetables changed to your taste.



  • Paneer – 200 gm, cubed
  • Tomatoes – 2 medium, ripe
  • Green Capsicum – 1 , chopped
  • Cumin seeds – 1 tsp
  • Ginger garlic paste – ½ tsp
  • Kashmiri Chilli powder – ½ tsp
  • Oil – 1 tbsp
  • Coriander – to garnish


  • Blitz the tomatoes in a food processor or mixer into a paste without water.
  • Heat some oil in a wide bottomed pan, throw in the cumin seeds and let them crackle.
  • Add the capsicum and sauté for a minute.
  • Add the ginger garlic paste and sauté until the raw smell is gone.
  • Add turmeric, chilly powder, salt and sugar and mix well.
  • Add the tomato paste to this and mix well. Cook for 3-5 minutes on medium flame until the oil separates from the mixture.
  • Add the chopped paneer pieces and mix well. Garnish with cilantro & switch off the stove.


Try it !! 🙂


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