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Valor muthia nu shaak recipe | papdi muthia nu shaak | valor papdi muthia sabzi

Valor Muthia Nu Shaak is a yummy dish from Gujarat. It mixes flat beans and fenugreek dumplings in a tasty tomato gravy with special spices. People often make this dish in winter when flat beans are easy to find. Usually, the fenugreek dumplings are cooked separately for the dish. But in this recipe, I make it easier by cooking everything together in a pressure cooker. It’s quick and simple! This dish goes great with puris or rotis. Give it a try!

The key to making tasty valor muthia nu shaak at home are
  1. Firstly, I made sabji with fresh valor papdi (flat beans), but you can use surti papdi (small-sized flat beans) instead. I also added some fresh tuvar dana and green peas to it. You can include your choice of veggies and adjust the quantities based on your preference.
  2. Secondly, I pressure cooked valor papdi and methi muthia. This method is quick and requires less cooking time for the sabzi. Alternatively, you can fry the methi muthia separately or steam it using a steamer before adding it to the sabzi.
  3. Lastly, the valor muthia shaak tastes fantastic when served spicy and hot, paired with puri or roti.
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Recipe video 

Valor muthia nu shaak recipe | papdi muthia nu shaak | valor papdi muthia sabzi

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 5 servings


For green paste

  • 3-4 spicy green chilli
  • 1 inch ginger
  • ½ cup green garlic
  • ½ cup coriander leaves

For methi muthia

  • 1 cup chopped methi leaves
  • 1 cup besan
  • 1 tsp green paste
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste
  • 1 tsp sugar
  • 1/8 tsp baking soda
  • 1 tsp lemon juice
  • 1 tbsp oil
  • 1-2 tbsp water

For pressure cook valor and muthia

  • 2 tbsp oil
  • ¼ tsp turmeric powder
  • ¼ tsp ajwain
  • Pinch of hing
  • 150 grm green desi valor - flat beans
  • ¼ cup fresh pigeon peas - tuvar dana
  • ¼ cup fresh green peas
  • Salt to taste
  • 1.5 cup water
  • Prepared methi muthia

For valor muthia nu shaak

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • Pinch of hing
  • 1 bay leaf
  • 2 dry red chilli
  • Prepared green masala
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp sugar
  • ½ tsp kitchen king masala
  • 1 tbsp undhiyu masala
  • ¾ cup tomato puree
  • Salt to taste
  • ½ cup hot water or as required
  • 1 tsp lemon juice
  • Some chopped green garlic
  • Some coriander leaves


  • Wash and chop valor papdi (flat beans), then set it aside.
  • In a mixing jar, combine 3-4 green chilies, a 1-inch piece of ginger, ½ cup of green garlic, and ½ cup of coriander leaves. Grind into a coarse paste without adding water. Set it aside.
  • Next, in a mixing bowl, combine 1 cup of chopped methi leaves, 1 cup of besan, 1 tsp of the prepared green paste, ¼ tsp of turmeric powder, ½ tsp of red chili powder, salt to taste, 1 tsp of sugar, 1/8 tsp of baking soda, 1 tsp of lemon juice, and 1 tbsp of oil. Mix thoroughly.
  • Add 1-2 tbsp of water to bind the muthiya dough. Shape the dough into small-sized muthiya and set them aside.
  • In a pressure cooker, heat 2 tbsp of oil. Add ¼ tsp of turmeric powder, ¼ tsp ajwain, a pinch of hing, and mix. Add chopped valor papdi, green pigeon peas (tuvar dana), green peas, and salt. Mix well and sauté for 2 minutes. Then, add 1.5 cups of water and bring it to a boil.
  • Add the prepared muthiya into the boiling water. Cover and pressure cook valor papdi and muthiya on medium-high flame for 2 whistles. Do not cook on low flame.
  • Meanwhile, in another pan, heat 4 tbsp of oil. Add 1 tsp of cumin seeds, ½ tsp of mustard seeds, a pinch of hing, 1 bay leaf, and 2 dry red chilies. Sauté briefly, then add the prepared green masala paste and sauté.
  • Reduce the flame, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of sugar, ½ tsp of sabzi masala, and 1 tbsp of undhiyu masala. Add ¼ cup of hot water and sauté the masala.
  • Next, add ¾ cup of tomato puree and salt. Sauté until the oil separates from the sides.
  • After the 2 whistle-cooked valor and muthiya, add both to the sabzi gravy and mix well. Add an additional ½ cup of hot water. Stir and cook the sabzi for 5-7 minutes on low flame.
  • Your valor Muthiya Nu Shaak is now ready. Garnish with coriander leaves and serve it with puri or chapati.


  • You can use surti valor or valor papdi instead of desi valor.
  • Green paste enhances the flavor of sabzi.
  • You can use dry garlic cloves instead of green garlic.
  • Add very little water while binding muthiya dough.
  • If the muthiya dough is soft, add 1-2 tbsp of besan to make it perfect.
  • Add muthiya into boiling water so that it holds its shape.
  • Medium-high flame – 2 whistles
  • Kitchen king masala and undhiyu masala enhance the flavor of sabzi; you can use garam masala instead of them.
  • Cover and cook the sabzi for 5-7 minutes so that the gravy flavor absorbs into the muthiya and valor
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